Gongura pachadi | Andhra style Gongura chutney | Pulichakeerai thokku
Gongura pachadi is an Andhra style chutney recipe prepared with fresh sorrel leaves, garlic, fenugreek seeds and spices. Serve this Gongura chutney or pachadi with hot rice and ghee for a quick meal.
Equipment
- Flat frying pan
- Blender
Ingredients
Ingredients:
- 3 large cups Gongura leaves (Pulicha keerai)
- 4 tbsp sesame oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- ½ tsp cumin seeds
- 8 garlic pods
- 8 red chillies
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- ¾ tsp salt
- ½ tsp chilli powder
- ½ tsp jaggery
Instructions
Preparation:
- Pluck the Gongura leaves from the stems and clean them properly to remove the dirt and sand.
- Chop into half if the leaves are too big.
- Chop garlic cloves.
Recipe:
- Heat 4tbsp of sesame oil in a cooking pan.
- When the oil is hot enough add a tsp mustard seeds and a tsp of fenugreek seeds.
- Let the mustard seeds start crackling and fenugreek seeds become light brown color.
- Now add half a tsp of cumin seeds and fry for ten seconds.
- Next, add finely chopped garlic and split dry red chillies.
- Reduce the heat and fry the garlic for 30 seconds.
- Add a 1/4 tsp of asafoetida.
- Now add 3 large cups of Gongura leaves and let them cook in oil.
- Cook the leaves for around 6 minutes until they shrink.
- Maintain the heat in lower settings to avoid burning the Gongura leaves.
- Don't let the leaves become dark.
- Add 1/4 tsp of turmeric powder and 3/4 tsp of salt as per taste.
- Also, add half a tsp of red chilli powder and saute with the leaves for 30 seconds.
- Finally, add half a tsp of jaggery and switch off.
- Let this mixture cool down for a while and grind into a coarse Gongura chutney.
- Do not add water while grinding and this Gongura pachadi should have a grainy texture like this.
- Store this pachadi for up to a month in an airtight container and use clean spoon every time when you scoop the required pachadi.
- Serve this tasty Andhra Gongura pachadi with hot steamy rice topped with ghee. Goes well as Gongura pickle with dosas and appam.
Video
Notes
Tips:
1) Use fresh Sorrel leaves to get a better taste.
2) You can also use onions along with garlic but you cannot store this onion version for more than two days.
3) Sesame oil is the best choice for this pachadi.
1) Use fresh Sorrel leaves to get a better taste.
2) You can also use onions along with garlic but you cannot store this onion version for more than two days.
3) Sesame oil is the best choice for this pachadi.
Nutrition
Calories: 60kcal
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