Andhra Gongura Pachadi || Andhra Style Sorrel leaves Chutney

A mainstay of Andhra cooking, gongura leaves (sorrel leaves) are used to make the tart, spicy, and savory Andhra Gongura Pachadi (gongura chutney). It goes nicely with ghee and hot rice. To make it at home, follow this easy recipe.

A traditional Telugu dish, Andhra Gongura Pachadi is a chutney cooked with sorrel leaves in the Andhra style. It is a crucial component of every feast or festive dinner. The nutritious qualities of sorrel leaves do not change, despite the fact that they are known by different names in different parts of the world.

Did you know that people with diabetes and heart disease are advised to take sorrel leaves because they are abundant in iron, vitamins, folic acid, and antioxidants.

How To make Andhra Gongura Pachadi-------

Ingredients:

For Gongura Paste:

2 cups of gongura leaves (washed and coarsely cut)
6–8 green chilies (according to your preferred level of spiciness)

3-4 dry red chillies
5-6 cloves of garlic
Add salt to taste.
¼ teaspoon of powdered turmeric

For Tempering (Tadka):

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Dry red chilies – 2 (broken)

Curry leaves – 1 sprig

Asafetida (Hing) – ¼ tsp

Finely chopped onions – 1 cup 

Coriander leaves 

Making Gongura Pachadi Step by step------

1.Pick the gongura or sorrel leaves from the stems, give them a thorough wash, and then pat dry with a kitchen towel to start preparing the Andhra Gongura Pachadi. Chop the gongura leaves and set them aside after they have dried.

2.Then, put 1 tsp oil in a skillet over medium heat, add the coriander and fenugreek seeds, and toast them until they are light brown and fragrant. Finally, add the green and dried red chilies and fry them for a few seconds.

3. Place them on a platter and allow them to cool. After they have cooled, add the garlic and blend it into a smooth powder using a mixer.

4.Add the cleaned and cut gongura leaves to the same pan and cook until they wilt and become soft.

5. Turn off the heat and let it to cool, put the gongura leaves in the blender with the salt and turmeric powder, and grind them into a coarse paste without adding any water.

6.Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, dry red chilies, and curry leaves.

7.Now, pour this tempering over the gongura paste and mix well.

8.Add asafetida and chopped onions mix well and then cook for 2 mins and turn off the flame.

9.Place the gongura pachadi in a bowl and add coriander leaves as a garnish. Serve now with ghee and steaming rice.