Monday, January 18, 2016

Andhra Gongura Pacchadi | Gongura Pacchadi with Red Chillies | Gongura Chutney Recipe

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gongura pacchadi
Gongura is one of my favorite greens and can be used to prepare various recipes like Gongura Pappu, Gongura Pulihora, Talimpu Gongura, Gongura Pulusu Kura, Gongura Pacchadi, Gongura Pickle, etc. We prepare gongura pacchadi in several ways. Gongura pacchadi can be prepared in a pickle style - Gongura Pickle which can be stored upto an year or it can be prepared like the usual other pacchadis which can be mixed with rice.
Gongura Pacchadi can be prepared using red chillies or green chillies and will post the green chilli version sometime soon.Today I am posting a version of Gongura Pacchadi using red chillies, I will post the other version with green chillies some time soon.This pacchadi is to be mixed with hot steamed rice, lots of ghee and chopped raw onions, the taste is simply superb.This pacchadi can be stored upto 10 days in refrigerator.
gongura pacchadi with red chillies
Check out other pacchadi recipes in my blog here:

Gongura Pacchadi Recipe using Red Chillies:
serves 4-5
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + drying time
Cuisine: Andhra | Category: Pacchadi/Thogayal

1 bunch Red Sorrel leaves/Gongura
4-5 Red chillies
1 tsp Fenugreek seeds
1 1/2 tsp Mustard seeds
1/4 tsp Asafoetida
6-8 Garlic cloves,crushed
Salt to taste
1 tbsp Oil

to temper:
2 tbsp Oil
1/2 tsp Mustard seeds
4-5 Garlic cloves
5-6 Curry leaves
1 Red chili,optional

1 Onion, roughly chopped to serve
  • Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day in shade so that the leaves dry a bit.

  • Dry roast mustard seeds, fenugreek seeds and red chillies separately.Add asafoetida(I used the rock variety) at the end to the hot pan and remove them and let them cool.
  • In the same pan add a tbsp of oil and add garlic pods and the dried gongura leaves and fry until the leaves becomes soft.
  • Grind the roasted methi-mustard-red chillies and asafoetida mixture to a fine powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.
  • Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.
  • You can mix finely chopped raw onions in the chutney or you can serve separately.
Mix the Chutney with piping hot steamed rice, ghee and raw onions.

  1. I used a rock variety asafoetida which gives a nice flavor to the chutney.If you do not have use regular asafoetida.
  2. This pacchadi can be stored upto ten days in refrigerator if onion is not mixed in the chutney.
  3. If we dry the leaves in shade we can store the chutney for long.Also the leaves does not need to be dried completely,it just needs to be dried a bit until the leaves wilt and looses its moisture.
gongura pacchadi with red chillies


Torviewtoronto said...

haven't had like this looks wonderful

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