Andhra Gongura Pachadi, Andhra Style Gongura Pickle

Gongura pachadiAndhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. It has a tangy flavor, enriched with vitamin C. It is tempered with aromatic ingredients.

Usually, it is served in two variants one is by boiling and making a paste of red sorrel leaves and another version of the same recipe is without the touch of water (This variant has a good shelf life). Our version is instant use yet tasty recipe. Gongura Chutney goes well with hot rice with a touch of little ghee. You may also like Gongura Pulusu Recipe.

Andhra Gongura Pachadi | Andhra Style Gongura Pickle

Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh.

Course Main Course
Cuisine Andhra, South Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 120 kcal
Author Rambabu Uppada

Ingredients

  • Gongura/ red sorrel leaves – 2-3 bunches
  • Green chilies – 10-12 no.
  • Curry leaves – 4 tbsp.
  • Cumin seeds/ Jeera – 1 tbsp.
  • Garlic cloves – 4-5 no.
  • Ginger – 1 inch size
  • Oil – 3 tbsp.
  • Dry red chilies – 4 no. adjust as per your spiciness
  • Bengal gram dal – 1 tbsp.
  • Mustard seeds – ½ tbsp.
  • Coriander seeds – 1 tbsp.
  • Salt – 2 tbsp.
  • Water – required to clean and boil.

Instructions

  1. Pluck leaves, clean and keep aside.
  2. Boil water and put leaves and cook till they turn tender.
  3. After a minute, add green chilies and cook till soft.
  4. Once cooked, let it cool.
  5. Ground green chilies by adding 2 tbsp. salt.
  6. Add sorrel leaves and crush them to paste, ½ tbsp. cumin seeds, 2 tbsp. curry leaves, ginger and garlic.
  7. Ground all together and transfer to another bowl.
  8. Heat oil in a pan and add red chilies, mustard seeds, Bengal gram dal, coriander seeds and cumin seeds. Saute for a while.
  9. Once mustard seeds start spluttering add curry leaves and gongura chutney.
  10. Mix all ingredients and store in a container once cooled.

How to Make Gongura Pachadi Recipe:

  • Pluck leaves from the branches and cleans them in water so that foreign particles can be cleaned.
  • Put leaves in a skillet and remove additional water.

Gongura pachadi (1)

  • Pour adequate water in a vessel and put leaves in it and boil till they turn tender.

Gongura pachadi (2)

  • Add green chilies and cook further till all of them turn soft.

Gongura pachadi (3)

  • Remove from heat and let it cool.
  • Take cooked green chilies from cooked sorrel leaves and add 2 tbsp. salt ground them coarsely.

Gongura pachadi (4)

  • Add boiled gongura leaves and crush them.

Gongura pachadi (5)

  • Pull crushed leaves aside and put 2 tbsp. curry leaves, ½ tbsp. cumin seeds, garlic cloves and ginger.

Gongura pachadi (6)

  • Once they are crushed pull back gongura paste and crush once again for a second.
  • In a pan heat oil and add dry red chiles, sauté for a while.

Gongura pachadi (7)

  • Add Bengal gram dal, mustard seeds, coriander seeds and remaining cumin seeds.

Gongura pachadi (8)

  • Add curry leaves and once everything is done add gongura chutney and mix everything.

Gongura pachadi (9)

Tip: In this process, we have boiled leaves and crushed to make gongura pachadi, so this recipe’s shelf life is low.

Tip: We have added green chilies while cooking leaves also dry red chilies to adjust the quantity as per your spiciness.

Andhra Gongura Pachadi or Andhra Style Gongura Pickle Video:

Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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