Name: Gongura Pandu Mirapakaya Nilva Pachadi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Red chillies – 250 gms.; Gongura/ red sorrel leaves – 3 bunches; Oil – 100 ml.; Tamarind - fist full; Crystal salt – ½ cup; Garlic cloves – 20-25 No.; Fenugreek and mustard powder – 1 ½ tbsp.; Whole urad dal/ minapa gullu – 1 tbsp.; Chana dal – 1 tbsp.; Mustard seeds – ½ tbsp.; Dry red chillies – 4 No.; Curry leaves – 2-3 tbsp.; Asafoetida/ hing – a pinch

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Gongura Pandu Mirapakaya Nilva Pachadi is a traditional Indian chutney made with a combination of ingredients Gongura (Sorrel leaves) and Pandu Mirapakaya (Red Chilli) as the main ingredients. Learn how to make Gongura Pandu Mirapakaya Nilva Pachadi with our step-by-step image instructions along with tips.

To prepare this chutney, the ingredients are first cleaned and chopped finely. The sorrel leaves are then sautéed with spices, and the chopped mango and red chillies are added to the mixture. Everything is cooked until soft and blended into a smooth paste, which is then seasoned with salt and spices according to taste.

Pandu mirapakaya gongura pachadi is typically served as a condiment with rice or roti in the southern part of India, especially in the state of Andhra Pradesh. It is known for its tangy and spicy flavor and is often used to balance out rich and heavy dishes.

Contents

Here are some tips to help you make a delicious Gongura Pandu Mirapakaya Nilva Pachadi:

Use fresh ingredients: Use fresh sorrel leaves, tamarind (we can even use raw mangoes) and ripe red chilies to get the best flavor and taste.

Balance the flavors: Gongura Pandu Mirapakaya Nilva Pachadi should have a balance of sweet, sour, and spicy flavors. Adjust the number of sorrel leaves and tamarind according to your taste preferences.

Roast the ingredients: Roasting the ripe red chilies and sorrel leaves in a little bit of oil will enhance their flavor and reduce any bitterness in the sorrel leaves.

Blend the ingredients well: Blend all the ingredients in a blender or food processor until you get a smooth and uniform texture.

Temper the chutney: In a small pan, heat some oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry until the mustard seeds start to pop, then pour this tempering over the chutney. This will add an extra layer of flavor to the chutney.

Store the chutney properly: Pandu mirapakaya gongura pachadi can be stored in an airtight container in the refrigerator for up to a month.

Gongura Pandu Mirapakaya Nilva Pachadi

Gongura Pandu Mirapakaya Nilva Pachadi is atraditional Indian chutney made with a combination of ingredients Gongura(Sorrel leaves) and Pandu Mirapakaya (Red Chilli) as the main ingredients.

Course Pickle

Cuisine Andhra

Keyword Gongura Pandu Mirapakaya Nilva Pachadi

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 1 Medium Jar

Author Uppada Lakshmi

Ingredients

Red chillies – 250 gms.
Gongura/ red sorrel leaves – 3 bunches
Oil – 100 ml.
Tamarind – fist full
Crystal salt – ½ cup
Garlic cloves – 20-25 No.
Fenugreek and mustard powder – 1 ½ tbsp.
Whole urad dal/ minapa gullu – 1 tbsp.
Chana dal – 1 tbsp.
Mustard seeds – ½ tbsp.
Dry red chillies – 4 No.
Curry leaves – 2-3 tbsp.
Asafoetida/ hing – a pinch

Instructions

Red peppers should be thoroughly cleaned before drying under a fan or in the shade. Make two cuts in them.
Red chillies are added to a skillet with 2-3 tbsp. oil, fry for a while, then transferred to a plate.
Red sorrel leaves can be picked and cleaned in water. Put them on top of a clean cloth and dry them with a fan until they are completely dry.
Once the red sorrel leaves have shrunk in size from cooking in a small amount of oil for one minute, add the remaining leaves in batches.
Add tamarind pulp by the fistful and continue cooking until mushy paste forms.
Put the cooled-down chilies in a mixer grinder together with the crystal salt and garlic, and pulse until a paste forms. Transfer to another bowl.
Now, put cooked red sorrel leaves and grind to paste. Transfer the paste to the same bowl and mix.
Fenugreek and mustard seeds are roasted and ground in a 1:1 ratio. Add 1 1/2 tablespoons of this powder to the Gongura pandu mirapakaya pachadi and mix.
Urad dal, chana dal, and mustard seeds are added to heated oil in a tadka bowl. Add 2 tbsp. of minced garlic, along with curry leaves, dry red chilies, and asafoetida.
Sprinkle the seasoning over the Gongura pandu mirapakaya nilva pachadi once it has cooled or reached room temperature. Keeping the container dry and airtight is important.

Recipe Video

How to make Gongura pandu mirapakaya nilva pachadi:

1. Wash red chillies under water and dry them either under shade or under the fan. Slit them into 2 pieces.

Gongura pandu mirapakaya nilva pachadi: Break chiles into two

2. Heat 2-3 tbsp. oil in a pan and put red chillies and fry for a while and transfer to another plate.

Gongura pandu mirapakaya nilva pachadi: Fry chiles

3. Pluck and clean red sorrel leaves in water. Place them over a clean cloth and let them dry under a fan till they turn dry.

Gongura pandu mirapakaya nilva pachadi: Pluck red sorrel leaves

4. Add little oil and put red sorrel leaves and cook for a minute, once they shrink in size put the remaining leaves in batches.

Gongura pandu mirapakaya nilva pachadi: Cook sorrel leaves

5. Put fist full of tamarind pulp and cook further till we get a mushy paste.

Gongura pandu mirapakaya nilva pachadi: add tamarind

6. Once chillies get cooled, put them in a mixer grinder, add crystal salt, garlic and grind to paste.

put chiles in a mixer grinder, add crystal salt, garlic and grind to paste.

7. Transfer the above paste to another bowl and put cooked red sorrel leaves. Grind to paste and transfer to the same bowl and mix well.

Grind sorrel leaves and mix with chili paste.

8. Roast and powder fenugreek seed and mustard seeds (1:1) ratio. Sprinkle 1 ½ tbsp. of this powder over Gongura pandu mirapakaya nilva pachadi and mix well.