Gongura chutney is a popular pachadi made using red sorrel leaves and spices. It can be served with rice or chapathi or dosa.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3 · 3 to 4
  • Category: Main Course
  • Cuisine: Andhra, South Indian

Ingredients

  • 2 cups red sorrel leaves (or gongura tightly packed)
  • 1 large onion ((cut to quarters))
  • 3 to 4 Green Chilies
  • Salt to taste
  • 2 tablespoons Oil
  • 2 garlic (cloves crushed)
  • ¼ teaspoon mustard
  • ¼ teaspoon cumin (or jeera)
  • 1 sprig curry leaves
  • 1 dried red chili
  • 4 to 8 Majjiga Mirapakayalu ((curd chilies))
  • Vadiyalu (as needed (can use minapa (urad dal) or pesara (moong dal) vadiyalu))

Method

  1. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.
  2. To a large bowl, add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.
  3. When the leaves are tender, open the lid and either drain the excess liquid or evaporate it by cooking further.
  4. Cool completely and grind with salt to a slightly coarse chutney.

Temper Gongura Pachadi

  1. On a medium flame, heat oil in a pan. Deep fry majjiga mirchi until crisp and remove to a plate. Keep aside. Deep fry vadiyalu and remove to a plate. Keep aside.
  2. Remove excess oil and keep only a tsp of oil in the pan. Add red chilies, mustard, cumin and garlic. Once they splutter. Turn off the heat. Mix chutney with all the fried and tempered ingredients.
  3. Serve gongura pachadi with hot rice and a spoon of ghee.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.