How to make Andhra Gongura pachadi

Gongura pachadi or gongura pickle is a widely made pickle across Andhra Pradesh mainly across Andhra region.  It is taken as a side dish with roti or with hot rice.

The andhra gongura pachadi is made of sorrel leaves is an important part of every festive meal or feast.  Sorrel leaves or Gongura leaves are very rich in iron, vitamins, folic acid and anti oxidants.  These leaves are highly recommended for patients with heart problems and diabetes. The gongura pachadi comes together with a whole lot of flavours and spices like red chillies, corriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.

Let us now see how to make this Andhra Gongura Pachadi..

Ingredients required:  

Ingredients to roast

• 1.  Dry red chillies - 10 nos , adjust according to your taste
• 2.   Coriander (Dhania) Seeds  - 2 tablespoons
• 3.   Methi Seeds (Fenugreek Seeds)  - 1/2 teaspoon
• 4.   300 grams Sorrel Leaves (Gongura)
For seasoning
• 5.  Sesame (Gingelly) Oil  -- 2 tablespoons
• 6.   1/2 teaspoon Mustard seeds
• 7.    Black Urad Dal (Split)  -  1 teaspoon
• 8.    Dry red chillies  --   2 to 3 
• 9.    cloves Garlic , crushed (optional)   --  3 to 4

Step by step preparation of Andhra Gongura Pachadi  - Andhra Style Sorrel Leaves Chutney

1. To begin making the Andhra Gongura Pachadi, first pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside.
2. Now heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them
3. Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.
4. In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp.
5. Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.
6. Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly.
7. You will also notice the Gongura Pachadi coming away from the sides of the pan and there will be a little oil residue.
8. This is when the Gongura Pachadi is done, turn off heat and serve.
9. You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

We can also make gongura pappu or the sorrel leaves dal using the Gongura leaves.  It is very famous dish in Andhra Pradesh. To know more about it,  please read my article on how to make Gongura Pappu..

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