Gongura Nilava Pachadi | Gongura Chutney Recipe Andhra Style
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
Servings: 4
Calories: 120 kcal
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.
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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.
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Let all ingredients cool, once they are cooled, transfer them into a blender and make a coarse paste.
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Add garlic pieces, salt and cooked spinach and blend to a fine paste.
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Now, let's prepare temper/ tadka/ popu, In a kadai put oil and heat.
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Add urad dal, mustard seeds, cumin seeds, chana dal and garlic cloves.
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Sprinkle a pinch of asafetida, curry leaves and dry red chillies.
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Saute all ingredients and pour over spinach paste, mix well.
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Usually, we add little more oil to increase the shelf life of Gongura Nilava Pacchadi.