Andhra Gongura Pachadi Recipe
How to make Andhra Gongura Pachadi
It's a pickle, it's a chutney and it's just so smashing! Made with sorrel leaves, this one is a real crowd pleaser.
- Total Cook Time4 hrs 10 mins
- Prep Time 10 mins
- Cook Time4 hrs
- Recipe Servings8
Ingredients of Andhra Gongura Pachadi
- 1 bunch gongura or sorrel leaves (wash them, separate leaves from the stalk and dry them without water)
- 10 red chillies
- 3 Tbsp vegetable oil
- 1 Tbsp urad dal or black gram
- 2 Tbsp coriander seeds
- 6 garlic cloves
- 1 Tbsp chana dal or bengal gram
- Pinch of hing
- Salt to taste
- For tempering:
- 1 tsp mustard seeds
- 5 Tbsp vegetable oil
- 4 garlic cloves
- 3 dry red chillies
- 1/2 tsp cumin seeds
- 1 spring of curry leaves
How to Make Andhra Gongura PachadiHideShow Media
Heat 2 tbsp of oil in pan.
Add the gongura leaves, saute until the leaves lose their colour and become soft.
Remove them from the pan and let them cool.
Add 1 tbsp of oil and mustard seeds to the same pan.
When the mustard seeds start to splutter, add cumin seeds, red chillies, urad dal, coriander seeds and garlic cloves.
Fry till they are golden brown in colour.
Grind these above mentioned ingredients with salt.
Add the fried gongura leaves and grind very coarsely.
Heat 4 tbsp of oil in a pan and add mustard seeds to it.
Add dry red chillies, crushed garlic, cumin seeds, curry leaves when the mustard seeds start to splutter.
Fry until garlic is slightly brown.
Remove the tempering from the heat. Let it cool before adding it to the ground gongura pachadi.
Serve with steamed rice and spoon full of ghee.