Gongura pachadi is famous through out Andhra and without this pachadi no marriage function will be there in Andhra . Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. "Gongura" is popular in Tamilnadu as well, which is called "pulichakeerai" in Tamil. The famous combination with "pulichakeerai" is "Ragi Kali/Ragi Mudde", which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms). In Maharashtra markets, it is called Ambaadi (अंबाडी). It is known as Pitwaa in Hindi, Nalitaa Saaga in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel Leaves in English. It is a summer crop, and the hotter the place, the more sour the leaf gets.
This gongura pachadi can be done using dry red chilies or green chilies .When red chilies are used , the consistency of the pachadi will be little hard and dry and need more oil while tempering. Green chilies will give a moist consistency and cannot stay for a longer period.
There are 2 varieties of gongura , one is white stem gongura and the other is red gongura .White gongura has a little bitter taste than the red variety . Both of them really taste well. Gongura pachadi with hot rice with a dash of ghee and slice of red onions. Hmmm!!!! no words to express the taste. so Delicious. So here goes the recipe:
• Fresh Red Sorrel leaves/Gongura Leaves - 2bunches
• Whole dry red chilies - 10
• Green chilies - 3(depending on
• spice level add more)
• Urad dal /Minapappu/black gram dal - 1/2 tbsp
• Senega pappu/chana dal /bengal gram dal - 3/4 tbsp
• Coriander seeds/Dhaniyalu - 1 tbsp
• Salt to taste
• Tamarind pulp - 1/2 tbsp
• Oil - 2 tbsp
• Oil - 3tbsp
• Mustard seeds/Avalu - 1 tsp
• Hing/Inguva- 3 tsp
• Whole Dry Redchillies - 2 (deseeded)
• Curry leaves/Karevepaku - few sprigs (optional)
• Heat 2 tbsps of oil in a heavy bottom vessel. Add the leaves and tamarind pulp /extract and sauté them until soft and let all the water in the leaves gets evaporated. Remove and let it cool.
• In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown .
• Add coriander seeds,Urad dal,chana dal and dry red chilies and fry stirring constantly till light brown .Remove them and take into a bowl and let them cool down to the room temperature.
• In a grinder , add all the roasted ingredients(methi ,coriander seeds,urad dal,chana dal ,dry red chilies) into a coarse texture.
• Now add the sorrel leaves/gongura leaves and grind once again along with the above grinded seasoning.
• [you grind the chutney /pachadi as per your taste. I like the pachadi to be in a coarse texture instead of a smooth paste.]
• Heat 3 tbsps of oil in a pan and add the mustard seeds/
• Avalu and let them crackle down , now add the inguva /hing and remove from heat and let it completely cool down before adding to the pachadi/chutney.
• Note: Normally for the pickles and pachadi to stay longer the final tempering needs to be added once they are cooled down to room temperature . Especially when adding hing/inguva if added when it is hot ,there is a chance of pickle getting black in color .
• This pickle can be stored in refrigerator and can be used for 15 days and goes well with hot steamed rice, a dash of ghee and sliced red onions.