Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe.This delicious chutney can be stored in the refrigerator for a week. Homemade gongura chutney is very flavorful and delicious. Today we will learn how to make gongura chutney/gongura pachadi (Andhra Style) or at home.
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| Gongura chutney with rice and potatoes |
Gongura Pachadi-Chutney-Andhra Style
Prep Time : 15 mins
Cook Time : 30 mins
Yields: 2 cups
Recipe Category:
Recipe Cuisine: Andhra Cuisine-Indian
Author:Padhu Sankar
Yields: 2 cups
Recipe Category:
Recipe Cuisine: Andhra Cuisine-Indian
Author:Padhu Sankar
Ingredients needed
Gongura – 2 big bunches or 6 cups tightly packed
Red chillies – 4-5
Green chillies – 5-6
Fenugreek powder -1/2 tsp
Asafoetida – a pinch
Turmeric Powder –a pinch
Sesame seed oil -3-4 tbsp
Salt as required
For the seasoning
Oil – 1 tbsp
Mustard seeds– 1 tsp
Preparation
Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.
Dry roast fenugreek seeds (vendhayam) and powder it.
Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.
Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.
Then grind it along with red chillies, green chillies and salt (I used rock salt) to a fine paste. Picture below shows cooked gongura leaves.
Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry on medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.
Delicious gongura chutney/pachadi is ready. This chutney goes well with rice. I love it even with dosas. Check out more Chutney Recipes
Note -I have prepared half of the recipe given above i.e- with 1 bunch – you will get 1 cup of chutney as shown in the main picture above.
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Wow tangy gongura chutney looks yumm!
Looks delicious..Never tasted it..will try soon.
I'm stopping by again to inform that you have been bestowed a "kreativ Blogger" on my page. Do come by to collect them when you have the time, dearest:)
Totally agree
Thank you,Sangeetha for your award.
I love this chutney,Mouthwatering one.Do visit my blog when u find time
gongura chutney has a different taste
Hi Padma,
I am prathiba from "Ths indian food court". You have a wonderful blog with wow recipes. Do visit my blog when you are free!!!!
Dear Padhu,
Your recipes are awesome. Especially lunch box menus. Your recipes are really easy to learn and simple to cook as your logo says. Thanks for posting lovely ones and keep posting many many recipes.
Luving ur recipes and menus,
Anitha V
U r outstanding mam.am spending my entire day in ur blog only.u made my cooking easy and interestin
Lov u mam. . .
Hi padhu, any time I want to cook something new, I come here to your blog. One stop for everything. Well u had a quick question about tongues, why are we using both red and green chilli? And how would it be if I add few garlic pods too ??
Made this chutney today. It is delicious! Thank you Padhu for sharing
This recipe is rocking. My first time cooking Sorrel leaves and turned out Yum!!
Tried your recipe. Always perfect. Thank you.
Your website is like one stop solution for most of my cooking. Thank you for keeping it simple.