Gongura Pachadi: The Ultimate Andhra-Style Spicy Chutney Recipe

Gongura Pachadi, also known as Gongura Chutney or Red Sorrel Leaves Chutney, is a beloved Andhra delicacy known for its tangy and spicy flavours. This traditional chutney pairs perfectly with hot rice, dal, or curd rice, making it a staple in South Indian households. Suppose you are a fan of authentic South Indian flavours. In that case, this Gongura Pachadi recipe will surely become a favourite in your kitchen.

Why Gongura Pachadi is Special?

Gongura (Red Sorrel Leaves) is widely used in Andhra cuisine due to its distinctive sour taste and numerous health benefits. It is rich in iron, vitamins, and antioxidants, making it a delicious addition to meals and a nutritious one. Gongura is a versatile ingredient used in pickles, curries, and chutneys. Gongura Pachadi is one of the most popular preparations.

 Ingredients for Gongura Pachadi

To make this authentic Andhra-style Gongura Chutney, you will need:

– 1 bundle of red Gongura leaves (Red Sorrel Leaves)

– 20 to 25 dried red chillies (adjust to taste)

– 1 teaspoon coriander seeds

– 1 teaspoon cumin seeds

– 1 teaspoon fenugreek seeds

– Salt to taste

– Few curry leaves

– A pinch of asafoetida (hing)

– 1 large onion, chopped

– 5 to 6 garlic cloves, finely chopped

– 1 teaspoon mustard seeds

– 1 teaspoon urad dal (black gram)

– 1 dry red chilli

– 3 teaspoons oil (divided for frying and tempering)

 Step-by-Step Preparation of Gongura Pachadi

 1. Preparing Gongura Leaves

Begin by washing the Gongura leaves thoroughly to remove any dirt or impurities. After washing, soak them in water for a few minutes, then drain and set them aside.

 2. Roasting the Spices

Heat a pan on low flame and add one teaspoon of oil. Once the oil is hot, add coriander, cumin, and fenugreek seeds. Stir them well and allow them to roast until they release a fragrant aroma. Next, crush the dry red chillies and add them to the pan. Fry everything together, ensuring the red chillies fry evenly without burning. Once done, remove the mixture from the heat and let it cool.

 3. Frying the Gongura Leaves

Add two teaspoons of oil to the same pan and allow it to heat up. Add the washed Gongura leaves to the pan and sauté them well. The leaves will shrink and soften as they cook. Stir continuously to prevent burning, and cook until the raw smell disappears. Once done, please remove it from the heat and let it cool completely.

 4. Blending the Pachadi

After the roasted spices and fried Gongura leaves have cooled, transfer them to a mixing bowl. Add salt as per taste and mix everything well. You can grind the mixture into a coarse paste without adding water for a smoother chutney. If you prefer a chunkier texture, simply mash the ingredients together.

 5. Preparing the Tempering (Tadka)

In the same pan, heat two teaspoons of oil. Add mustard seeds and urad dal, allowing them to splutter. Next, add chopped garlic, dried red chilli, and chopped onions. Sauté until the onions turn golden brown. Finally, add curry leaves and a pinch of asafoetida, mix well, and turn off the heat.

 6. Mixing and Serving

Pour the prepared tempering over the Gongura Pachadi mixture and give it a final mix. The flavorful Gongura Pachadi is now ready to be served with hot, dal, or curd rice. For the best experience, drizzle some ghee over the chutney while serving.

Also check Gongura Chicken Curry

Health Benefits of Gongura Pachadi

Apart from its lip-smacking taste, Gongura Pachadi offers several health benefits:

– Rich in Iron: Helps prevent anaemia and boosts haemoglobin levels.

– Good for Digestion: Natural probiotics and fibre aid digestion.

– Loaded with Antioxidants: Supports immunity and fights free radicals.

– Great for Skin and Hair: The vitamins in Gongura leaves contribute to glowing skin and healthy hair.

Frequently Asked Questions (FAQ)

 1. How long does Gongura Pachadi last?

Gongura Pachadi stays fresh for up to a week when stored in an airtight container in the refrigerator. Avoid using wet spoons to increase their shelf life.

 2. Can I make Gongura Pachadi without onions and garlic?

You can skip onions and garlic to make a no-onion, no-garlic version of this chutney. The taste remains just as delicious with the spices and tempering.

 3. What can I eat with Gongura Pachadi?

Gongura Pachadi pairs best with hot, ghee, dal, or curd rice. It can also be used as a side dish for dosa or idli.

 4. Can I store Gongura Pachadi without refrigeration?

It can be stored at room temperature for 2 to 3 days if made with extra oil and without onions and garlic.

 5. Is Gongura Pachadi very spicy?

The spice level depends on the number of red chillies used. You can adjust it according to your preference.

Conclusion

Gongura Pachadi is an irresistible Andhra delicacy that combines the tangy flavours of Red Sorrel Leaves and the spiciness of roasted chillies and aromatic spices. Whether served with rice, dal, or curd rice, this chutney adds an authentic touch to any meal. Try this simple yet flavorful Gongura Chutney recipe today and enjoy the true taste of Andhra cuisine.