Andhra Gongura Pachadi Recipe – Andhra Style Sorrel Leaves Chutney
Andhra Gongura Pachadi, a classic Telugu delicacy, celebrates the tangy and earthy flavors of sorrel leaves, known as Gongura in Telugu. This vibrant chutney is a staple side dish in Andhra Pradesh and an essential part of festive meals, offering a perfect blend of spice, tang, and robust seasoning. Whether paired with hot steamed rice, dosa, or idli, this Andhra-style chutney is sure to tantalize your taste buds.
Ingredients
| Ingredients | Quantity |
|---|---|
| To Roast: | |
| Dry Red Chillies | 10 (adjust to taste) |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Sorrel Leaves (Gongura) | 300 grams |
| For Seasoning: | |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 2 to 3 |
| Garlic (optional) | 3 to 4 cloves, crushed |
Nutritional Information (Per Serving)
| Nutrient | Approx. Values |
|---|---|
| Calories | 85 kcal |
| Protein | 3 g |
| Carbohydrates | 8 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 250 mg |
| Vitamin C | 12 mg |
| Iron | 2 mg |
| Calcium | 25 mg |
Preparation Time:
| Step | Time (in minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 15 |
| Total Time | 25 |
Instructions
| Step | Instructions |
|---|---|
| 1 | Pick the sorrel (gongura) leaves from their stems and wash them thoroughly under running water to remove any dirt. Pat them dry using a clean kitchen towel. Once dry, chop the gongura leaves finely and set aside. |
| 2 | Heat a pan over medium heat. Add the dry red chillies, coriander seeds, and fenugreek seeds. Dry roast them until they turn light brown, aromatic, and toasted. Be careful not to burn the spices. |
| 3 | Transfer the roasted spices onto a plate and allow them to cool. Once cooled, grind them into a smooth powder using a mixer grinder. Adjust the number of red chillies based on your spice preference. |
| 4 | In the same pan, heat the sesame oil over medium heat. Once warm, add mustard seeds and allow them to splutter. Next, add the black urad dal and dry red chillies. Sauté until the dal turns golden brown and crisp. |
| 5 | Add the crushed garlic cloves to the pan. Sauté for a few seconds until their aroma is released. |
| 6 | Add the chopped gongura leaves to the pan, followed by salt to taste and the prepared spice powder. Stir well to combine all the ingredients evenly. |
| 7 | Cook the mixture on medium heat, stirring continuously, until the gongura leaves soften completely. This should take less than a minute. |
| 8 | As the chutney cooks, you will notice it separating slightly from the oil and coming together as a cohesive mixture. At this point, turn off the heat. |
| 9 | Taste the chutney and adjust the seasoning or spice levels if needed. |
| 10 | Transfer the Andhra Gongura Pachadi to a serving bowl. Allow it to cool before serving. Store any leftovers in an airtight container in the refrigerator for up to one week. |
Serving Suggestions
- Rice Pairing: Serve the Gongura Pachadi with hot steamed rice and a dollop of ghee for a simple yet heavenly meal.
- Breakfast: Enjoy this chutney as a side dish with dosa, idli, cheela, pesarattu, or adai for a flavorful breakfast.
- Versatility: Use it as a spread for parathas or a dip for snacks like pakoras or vadas.
This authentic Andhra Gongura Pachadi is a must-try for anyone who enjoys tangy, spicy flavors. Its unique taste and aroma will transport you straight to the kitchens of Andhra Pradesh!
