Name: Gongura Nilava Pachadi | Gongura Chutney Recipe Andhra Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Gongura/ red stemmed spinach – 2 bunches; Oil – 7 tbsp.; Dry red chillies – Fist full (15-20); Coriander seeds – 2 tbsp.; Cumin seeds – 2 ½ tbsp.; Garlic – ¼ cup; Salt – 1 ½ tbsp.; Chana dal – 2 tbsp.; Urad dal/ Minapappu – 2 tbsp.; Mustard seeds – 1 ¼ tbsp.; Asafetida – A pinch; Curry leaves – 2 tbsp.

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Gongura Nilava Pachadi is made with red sorrel leaves which are abundantly available in Andhra Region especially in Guntur District. As this leafy vegetable is rich in Vitamin C, it is sour in nature.

Usually, if we want a pickle to last for a long period of time it should be sour in nature also we add the required quantity of salt and oil to preserve it.

If there is moisture or water in any pickle, they get spoiled soon. So we cook Gongura Nilava Pachadi without adding water and make all moisture evaporate. In order to give crunchy flavour and spiciness, we add dals and spices.

As we are not adding any preservatives, this is one of the healthy pickles which come handy when there are no curries. Gongura Chutney Recipe Andhra Style can be made in less than 30 minutes, only time-consuming process is to clean leaves to remove dust particles and chemicals.

You may like to check our other recipes:

Gongura Pulusu,

Instant Gongura Pickle,

Gongura Pappu

Contents

Gongura Nilava Pachadi | Gongura Chutney Recipe Andhra Style

Gongura Nilava Pacdhadi is made with red sorrel leaves which are abundantly available in Andhra Region especially in Guntur District.

Course Chutney

Cuisine Andhra, Indian

Keyword Gongura Nilava Pacdhadi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 120 kcal

Author Uppada Lakshmi

Ingredients

Gongura/ red stemmed spinach – 2 bunches
Oil – 7 tbsp.
Dry red chillies – Fist full (15-20)
Coriander seeds – 2 tbsp.
Cumin seeds – 2 ½ tbsp.
Garlic – ¼ cup
Salt – 1 ½ tbsp.
Chana dal – 2 tbsp.
Urad dal/ Minapappu – 2 tbsp.
Mustard seeds – 1 ¼ tbsp.
Asafetida – A pinch
Curry leaves – 2 tbsp.

Instructions

Pluck leaves of spinach and clean them in water and dry them on a clean cloth.
Put leaves in a vessel, add 1 tbsp. oil and cook on low heat till water is evaporated and shrink.
Meanwhile, roast dry red chillies by adding little oil in a pan.
Add cumin seeds and coriander seeds and roast all ingredients at low temperatures.
Let all ingredients cool, once they are cooled, transfer them into a blender and make a coarse paste.
Add garlic pieces, salt and cooked spinach and blend to a fine paste.
Now, let's prepare temper/ tadka/ popu, In a kadai put oil and heat.
Add urad dal, mustard seeds, cumin seeds, chana dal and garlic cloves.
Sprinkle a pinch of asafetida, curry leaves and dry red chillies.
Saute all ingredients and pour over spinach paste, mix well.
Usually, we add little more oil to increase the shelf life of Gongura Nilava Pacchadi.

Recipe Video

How to Make Gongura Nilava Pachadi Recipe:

Add 2 tbsp. oil and add fist full dry red chillies and fry on low temperature.

Put coriander seeds and cumin seeds and fry for a while.

Once they are fried, transfer fried spices into a blender and let them cool.

Pluck leaves of red-stemmed spinach and clean them in water to remove dust particles and dry them on a clean cloth.

Pour 1 tbsp. oil and add leaves and cook till its water is evaporated and leaves are shrunk.
By this time spices get cooled, blend them to a coarse paste, add garlic pieces, 1 ½ tbsp. salt and blend to paste.