September 22, 2016

Gongura Pachadi

Dear Readers,I am back with another interesting recipe from Andhra cuisine. Andhra cuisine is famous for Pachadis, Chutneys and Pickles and every recipe has it's unique taste. Today I want to share very famous and tasty pickle from Andhra "Gongura Pachadi". I already posted different variations with Gongura (Sorrel leaves).This is another version of Gongura Pachadi with amazing taste. Hot rice, fresh ghee, a table spoon of this Pachadi surely makes your meal yummy!!.This pachadi can be made with red stem sorrel leaves for tangy taste or you can made with green sorrel leaves for less sore taste.I preferred to make this pachadi with red stem sorrel leaves. Let us go through the recipe...
Ingredients :
Gongura/sorrel/ ambadi leaves             :    2 big bunch of red stem sorrel
Oil                                                          :     1/4 cup
Mustard seeds/aavalu                           :      3 tsps
Fenugreek seeds/Menthulu                   :      2 table spoons
Split black gram / minapa pappu           :      1 1/2 table spoons
Dry Red chillies                                     :       15
Salt                                                        :        to taste
Garlic cloves                                          :        6 

For Tempering /Tadka/Popu :
Oil                                                          :     6 - 8 table spoons
Split Black gram/minapapappu              :    1/2 table spoon
Mustard seeds                                       :     1/2 table spoon
Cumin seeds                                          :     1/2 table spoons
Garlic Cloves                                          :        3 cloves


1. First pick the gongura/sorrel leaves from stems . Pat them dry on a
    kitchen towel for few minuites.Let all the moisture go.
2. Heat a pan, add oil, add split black gram(minapapapu),Mustard seeds,
    fenugreek seeds, red chillies, cumin seeds,garlic cloves and fry them 
    till nice aroma comes out .They become little bit crispy then turn off 
    the flame. Let it cool for sometime.
3. Now take a pan, add oil, once oil hot, add the gongura/sorrel leaves
    and saute them until soft.Gongura(sorrel) leaves become mushy at this
    stage. Keep aside and let it cool for sometime.
4. When the spices are cooled, transfer it into a mixie jar and grind it into
    fine powder along with required amount of salt.
5. Once the spices are powdered, add sauted gongura leaves and grind 
    it coarsely with powder.
6. Heat a pan, add oil, then add mustard seeds, garlic cloves, broken red
    chillies. When mustard start to splutter, turn off the flame.
7. Pour the seasoning on ground gongura mix. Mix it well.Taste Test.If
    required add salt and red chilli powder and saute them for 5-8 minuites.
    Lovely aroma comes out from this gongura pachadi at this moment.
8. Transfer it into a dry, clean air tight glass container. Serve it with hot
    steamed rice and spoon full ghee. You can add finely chopped onion
    cubes for additional taste.

Thanks for reading my post. Please drop your valuable suggestions and 
comments here which motivates me a lot. Thank You!!!

Note : Here I used little bit excess oil to increase shelf life of Pachadi.If you
           want to consume the pachadi immediately you can reduce the 
           quantitiy of oil.


  1. Very nice pachadi.. Bookmarking this :-) Thanks for you comments

  2. I love sorrel leaves. Looking very tempting. Surely ask my sabziwala to bring sorrel leaves. Thanks for this excellent share.


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