Gongura pachadi is a much-loved Andhra chutney known for its distinctive tang. Fresh gongura (sorrel leaves) is cooked until tender, then ground with chillies, garlic and spices. The leaves vary in sourness, so taste and adjust the chilli and salt to suit your batch.
Recipe details
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Serves: 4–6 as a condiment
- Style: Andhra-inspired, spicy and tangy
Ingredients
- 2 packed cups gongura (sorrel) leaves, stems removed and washed well
- 1–2 tbsp oil, divided
- 4–6 dried red chillies, adjust to taste
- 4 garlic cloves
- 1 tsp coriander seeds (optional)
- ½ tsp cumin seeds
- Salt to taste
- For tempering: 1 tsp oil, ½ tsp mustard seeds, ½ tsp urad dal, 1 dried red chilli and a pinch of asafoetida (optional)
Instructions
- Clean the leaves: Remove tough stems, wash the gongura thoroughly in several changes of water, and drain well.
- Cook the gongura: Heat 1 tsp oil in a pan. Add the leaves and cook over medium heat, stirring, until they wilt and become soft. Let them cool.
- Toast the spices: In a small pan, warm a little oil and toast the dried red chillies and coriander seeds, if using, until aromatic. Avoid burning them. Cool.
- Grind: Crush the garlic, cumin, toasted chillies and salt. Add the cooked gongura and pulse to a coarse or smooth texture, as you prefer. Add only a small splash of water if the grinder needs it.
- Temper: Heat 1 tsp oil. Add mustard seeds; when they pop, add urad dal, dried red chilli and asafoetida. Pour over the pachadi.
- Taste and serve: Mix and taste. Add salt or a little more chilli if needed. Serve with hot rice and ghee or as a side for dosa.
Helpful tips
- Gongura can be quite sour; start with fewer chillies if you are unsure.
- Cook the leaves until fully wilted and tender before grinding.
- A coarse grind gives a traditional, rustic texture.
- Use a clean, dry spoon when serving and avoid adding water to the finished chutney.
How to eat gongura pachadi
Traditionally, serve a small spoonful with hot rice and ghee. It also pairs well with dosa, idli or a simple dal meal. For another Andhra side, try our Andhra peanut chutney.
Storage
Transfer leftovers to a clean, covered container and refrigerate promptly. Use within 3–4 days for best quality. Discard if it develops an unusual smell, mould or other signs of spoilage. For longer storage, freeze in small portions.
Frequently asked questions
What does gongura taste like?
It has a bright, tangy flavour, with the level of sourness depending on the variety and maturity of the leaves.
Can I make it without garlic?
Yes. Leave out the garlic or replace it with a little extra cumin for a different flavour.
Can I use green chillies instead of dried red chillies?
Yes, but the flavour will be different. Add them while cooking the leaves or grind them in small quantities to taste.
Is gongura pachadi very spicy?
It can be. Start with fewer chillies and adjust after grinding.