Gongura Pachadi
A tangy and spicy chutney made with sorrel leaves, a signature dish of Andhra cuisine.
Ingredients
- 2 bunches gongura (sorrel) leaves
- 4-5 dried red chilies
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp methi seeds
- 2 garlic cloves
- 1 small onion, chopped
- Salt to taste
Instructions
- 1
Clean and wash the gongura leaves thoroughly. Remove the stems and chop the leaves.
- 2
Heat 1 tbsp oil in a pan. Add the chopped gongura leaves and sauté for 5-7 minutes until they wilt and reduce in volume.
- 3
Let the leaves cool completely.
- 4
In another pan, heat the remaining oil. Add mustard seeds, cumin seeds, and methi seeds. Let them splutter.
- 5
Add dried red chilies and garlic. Sauté for a minute.
- 6
Add chopped onion and sauté until translucent.
- 7
Let this tempering cool down.
- 8
In a blender, add the cooked gongura leaves, the tempering, and salt. Blend to a coarse paste.
- 9
Serve with hot rice and a dollop of ghee.
Tips
- Don't overcook the gongura leaves as they might lose their tangy flavor.
- You can add a small ball of tamarind for extra tanginess if the gongura isn't sour enough.
- Store in an airtight container in the refrigerator for up to a week.
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