Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine. Its made of fresh Gongura leaves and spices. Spice, sour are the main aspects of the dish. We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. Even if you are abroad, you can easily find this gongura leaves in any Indian Grocery shop. Palak leaves & Gongura are the greens commonly available. We also find this Gongura pachadi as a ready mix in shops especially Grand Sweets. All those ready mix available in bottles are having preservatives. So, we can prepare this at home for a healthier version.
Preparation and Yield:
| Preparation time | 30 mins |
| Cooking Time | 20 mins |
| Yield | ½ Kg |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Gongura Pachadi | Gongura Pickle | Gongura Chutney Recipe |
Ingredients:
| Gongura Leaves | 1 Big Bunch |
| Red chilli | 20 |
| Gram Dal | 2 Teaspoon |
| Coriander Seeds | 1 Tablespoon |
| Cumin Seeds | 1 teaspoon |
| Tamarind | 1 Gooseberry Size |
| Garlic Cloves | 3 |
| Salt | To Taste |
| Gingelly Oil | 1 Tablespoon |
For Seasoning:
| Gingerly Oil | ¼ Cup* |
| Red chilli | 6-7 |
| Mustard Seeds | 1 Teaspoon |
| Cumin Seeds | ½ Teaspoon |
| Asafetida | ¼ teaspoon |
| Garlic Cloves | 10 |
| Salt | To Taste |
| Gingelly Oil | 1 Tablespoon |
* 1 Cup = 250ml
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| Gongura Pachadi | Gongura Pickle | Gongura Chutney Recipe |
Method:
- Soak the tamarind in ¼ cup of warm water for 10 minutes
- Pluck the leaves out of the Gongura bunch and wash it thoroughly. Spread the leaves on a clean towel and allow it to dry completely in a shady place. No need to place under sun. When the leaves are dried completely, take those aside
- In a pan, heat 1 tablespoon of gingelly oil. Add the gram dal, coriander seeds, cumin seeds and red chili and fry them in oil till they are golden brown. Take these fried ingredients in a mixer jar. Then, add gongura leaves and keep saute them in 1 tablespoon oil
- Allow to leaves to cook till they are dark green and they are soft. Take the cooked gongura leaves aside
- To the fried ingredients in the mixer jar, add salt. Also add garlic cloves and grind it to a coarse powder
- Then add the gongura leaves along with soaked tamarind and grind everything to a coarse paste
- Heat ¼ Cup of oil in a pan. Add mustard seeds and cumin seeds and allow it to splutter. Then add asafetida along with broken red chili ad fry them for few seconds
- Then add chopped garlic cloves and fry them in oil till the raw smell goes off. Finally add the coarsely ground gongura-spice paste
- Mix everything well and allow it to cook in low flame for couple of minutes and then switch off the flame
- Store the gongura pachadi in an air-tight container and serve with rice or roti or idli/ dosa and enjoy the yummy Gongura Pachadi
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| Gongura Pachadi | Gongura Pickle | Gongura Chutney Recipe |
