Thursday, March 16, 2017

Pulihora Gongura Pacchadi | Pulihora Gongura Pickle Recipe

Print Friendly and PDF
pulihora gongura pickle
Andhra style pulihora gongura pacchadi recipe with step by step photos.Pickles or Pacchadis are an integral part of every Andhra meal.There are various varieties of pickles and pacchadis which can be prepared with various vegetables and greens.Gongura Pickle and Avakaya are the most famous pickle varieties of Andhra and is a favorite to many.Gongura pacchadi should be mixed with hot steamed rice with lots of ghee and raw onions, it tastes absolutely delicious.
pulihora gongura pickle
Andhra Gongura pickle needs no introduction and it is one of my favorite Andhra pickles,it is a must try if you visit any Andhra restaurant.But today I am posting a variation to the regular Gongura pickle - Pulihora Gongura Pickle, where the gongura pickle is prepared in a pulihora style. I have posted Gongura Pulihora already in my blog, which is a Gongura rice variety prepared in pulihora style and this is Pulihora Gongura Pacchadi which is a Gongura Pickle prepared using Pulihora tempering, so do not get confused by the similar names. Both the pickles taste lip smacking and both varieties taste great in its own way.
pulihora gongura pacchadi
 I also have posted a version of Gongura Pacchadi with Green Chilies and Gongura Pacchadi recipe using Red chllies which have less shelf life and should be consumed in a day or two
pulihora gongura pickle
Check out all Gongura recipes in my blog here:
pulihora gongura pickle
Here is how to make Andhra style Pulihora gongura pickle recipe with step by step photos.
Andhra style Pulihora Gongura Pacchadi Recipe:
Shelf life: 2-3 weeks | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Andhra | Category: Pickles/Pacchadis

1 large (or 2 medium) bunch of Red Sorrel leaves
1 small lemon sized Tamarind, soaked in water
1.5 tbsp Red chili powder
2-2.5 tsp Salt,approx
1 tsp Turmeric powder
1.5 tsp Mustard seeds
3/4 tsp Fenugreek seeds
2 tbsp Oil

to temper:
1/4 cup Oil
1 tsp Mustard seeds
1.5 tbsp Chana dal
1 tbsp Urad dal
4-5 Red chilies, torn
1/2 tsp Turmeric powder
1/4 tsp Asafoetida

  • Clean,wash and drain the water from the leaves and spread the leaves on a clean kitchen towel/cloth and let it dry under shade in the house for half day until the moisture dries up slightly from the leaves.
  • Soak tamarind and extract pulp from the tamarind and keep it ready.
  • Dry roast mustard seeds and fenugreek seeds separately and grind to a fine powder.
  • Heat 2 tbsp oil in a kadai/pan and add dried sorrel leaves and cook until the leaves soften a bit.If you have dried the leaves it will not become mushy while sauteing it, but that's okay it increases the shelf life of the pickle.But DO NOT add water while grinding the leaves.
  • Add red chili powder, salt and turmeric powder to the ground mustard seeds-fenugreek powder and grind to a fine powder.Add cooked sorrel leaves to it and grind it in mixie.If the leaves are not dried a bit it will turn to a powder,else it will become a paste.Keep all the ingredients ready for tempering.
  • Heat 1/4 cup oil in the same kadai and crackle mustard seeds and then add chana dal and urad dal and fry until the dals turn slight brown in color.Add red chilies and asafoetida and cook until the chilies are fried.
  • Add the tamarind pulp and turmeric powder and cook until the tamarind is thickened and oil starts floating on top.
  • Now add the ground sorrel paste and mix nicely and cook until the mixture leaves the oil at the edges.You can add more oil(by heating it separately) in between if you feel there is less oil.
  • Cool it and store it in a clean sterilized bottle and store it upto 2-3 weeks in refrigerator.
Serve it with hot steamed rice with ghee and onion.

  1. The process of drying the leaves is optional, but I prefer that way as it increases the shelf life and can be stored in the refrigerator for upto 3 weeks.If you are making instant pacchadi and not looking for shelf life, you can prepare this with out drying the leaves and can be stored upto 2-3 days in refrigerator.
  2. If the leaves are dried for very long the leaves will not be able to be ground to a paste and will yield so many dry strands in the final chutney.So make sure you do not dry it completely,just drying for half day is enough.
  3. If you are using white sorrel leaves double the amount of tamarind used in the recipe as the white sorrel leaves are less sour in taste.
pulihora gongura pacchadi


Shobha said...

I love gongura dishes. Yummy

Unknown said...

Gongura pacchadi/ pickle are very very famous and liked in andhra area . Your step by step illustration is very useful in preparing the tasty and proper pulihora gongura pacchadi

Anonymous said...

Oh lovely! Made it and relishing it. :)


Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top