The Fiery Tang of Andhra: A Deep Dive into Gongura Pachadi 

Posted on by
Spread the love for Food!!

Gongura Pachadi, a traditional Andhra-style chutney, is a delightful and spicy condiment made with red sorrel leaves, known as gongura. This dish is a staple in Telugu cuisine and is renowned for its tangy and slightly bitter flavor profile, which is beautifully balanced by the addition of various spices. It is an essential component of many South Indian meals, particularly when served with hot steamed rice and a dollop of ghee.

Details

Course Side dish/Chutney
Cuisine Andhra Cuisine, South Indian
Servings 4
Preparation Time 15 minutes
Cooking Time 20 minutes
Calories Approximately 99 calories per serving

Ingredients

  • 2 cups red sorrel leaves (gongura) tightly packed
  • 1 large onion, cut into quarters
  • 3 to 4 green chilies
  • Salt to taste
  • 2 tablespoons oil
  • 2 garlic cloves, crushed
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds (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)
  • 10 dry red chilies (adjust according to taste)
  • 2 tablespoons coriander (dhania) seeds
  • ½ teaspoon methi seeds (fenugreek seeds)
  • 2 tablespoons sesame (gingelly) oil
  • ½ teaspoon black urad dal (split)

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 minutes in a colander.
  2. In a large bowl, add the leaves, onions, green chilies, and 3 tablespoons of water. Boil until 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.
  5. Heat oil in a pan over medium flame. Deep fry majjiga mirchi until crisp and remove to a plate. Keep aside. Deep fry vadiyalu and remove to a plate.
  6. Remove excess oil and keep only a teaspoon of oil in the pan. Add red chilies, mustard, cumin, and garlic. Once they splutter, turn off the heat.
  7. Mix the chutney with all the fried and tempered ingredients.
  8. Alternatively, roast dry red chilies, coriander seeds, and fenugreek seeds until light brown and aromatic. Cool and grind into a smooth powder.
  9. In the same pan, heat oil until warm; add mustard seeds, urad dal, and red chilies. Allow it to crackle and the dal to turn golden brown and crisp. Stir in crushed garlic and sauté for a few seconds.
  10. Add the chopped gongura leaves, salt to taste, and the ground powder. Keep stirring until the gongura leaves become soft.
  11. Check the taste and adjust the salt and chili accordingly.

Special Note

Gongura Pachadi holds a special place in Andhra cuisine, often served at festive meals and feasts. The sorrel leaves, rich in iron, vitamins, folic acid, and antioxidants, make this dish not only delicious but also highly nutritious. I particularly enjoy this chutney for its unique flavor profile and the way it enhances the taste of any meal. It is a true delight of South Indian cuisine that never fails to impress.

Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts