Gongura Pachadi Recipe / Andhra Style Sorrel Leaves Chutney

Gongura Pachadi Recipe / Andhra Style Sorrel Leaves Chutney

Gongura Pachadi Recipe / Andhra Style Sorrel Leaves Chutney Gongura Pachadi Recipe / Andhra Style Sorrel Leaves Chutney Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup full Gongura Leaves/Red Sorrel Leaves
  • 1 pinch Turmeric Powder
  • Salt to taste

For Chutney :

  • 1 sp Coriander Seeds
  • 1/2 sp Mustard Seeds
  • 1/2 sp Methi Seeds
  • 1/4 sp Urad Dal
  • 8 Red Chillies
  • 1 pinch Inguva
  • 3 sp Oil

For Popu :

  • 1 Onion finely chopped
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli
  • few Curry Leaves
  • 2 sp OIl

Instructions

Wash gongura leaves and pat dry on a clean cloth and set aside. Heat 2 sp oil in a pan add chutney ingredients and fry, once done remove to a small bowl and keep aside.

Fry gongura/sorrel leaves in the same pan with 1sp of oil, fry it until the leaves are soft, then turn off the heat and allow it to cool.

Grind the fried chutney ingredients (red chillies+) into a coarse powder with salt and turmeric powder.

Then add in cooked gongura and grind into a coarse paste, transfer to a bowl and keep aside.

Heat oil in a pan add mustard seeds, urad dal, red chillies and fry, once done add curry leaves, chopped onion and fry until they turn translucent. 

Then add fried onions to chutney and mix well. Now Gongura Pachadi/Sorrel Leaves Chutney is ready to serve, serve with white rice along with ghee.

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