Easy Gongura Pachadi Recipe, Gongura Pickle Recipe Andhra
Andhra Gongura Pachadi Recipe or Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. It has a tangy flavor, enriched with vitamin C. It is tempered with aromatic ingredients.
Usually, it is served in two variants one is by boiling and making a paste of red sorrel leaves and another version of the same recipe is without the touch of water (This variant has a good shelf life). Our version is instant use yet tasty recipe. Gongura Pachadi Recipe goes well with hot rice with a touch of little ghee. You may also like Gongura Pulusu Recipe.
Gongura pickle recipe that finds cultural and culinary importance in the following ways:
Nutritional Value: Gongura is rich in vitamins A and C, iron, and antioxidants, making the pachadi not just luscious but also very healthy to consume with meals.
Culinary Tradition: It is the epitome of Andhra cuisine. It showcases regional ingredients and age-old cooking methods. Almost every family has its own variant, passed down from generation to generation.
This chutney happens to be a seasonal dish because Gongura leaves come only during a specific period. Thus, people remain connected with the season as well.
Versatile Chutney: Since the Gongura Pachadi can be consumed with rice or dosas or simply taken as a spread, the dish is highly versatile within any meal.
Cultural Identification: Gongura Pachadi Recipe happens to hold nostalgia for many in Andhra Pradesh and Telangana in terms of home and culture, which is largely savored during festivals and gathering.
Tips to make perfect Gongura Pachadi Recipe | Gongura Pickle Recipe:
Use Fresh Leaves: Choose fresh, tender gongura leaves and avoid the wilted or yellowing ones.
Wash: Wash the leaves thoroughly to remove dirt or any insects present.
Sauté before grinding: Sauté the leaves lightly with a bit of oil for flavor enhancement before grinding.
Balance the Spices: The number of chilies should be balanced for a moderate heat level; sometimes a little tamarind can be added to increase the tang.
Roasting Dal for Flavours: If you use dal, lightly roast it and blend to get the nutty flavour to your pachadi.
Desired Texture: You can grind to smooth or a little coarse based on your preference.
Seasoning Tempering: Roast mustard seeds and cumin seeds in oil. Tempering with asafoetida too.
Store: Store leftover portions in an airtight container for as long as a week in the fridge. Flavors tend to deepen with time.
Serve with: Gongura Pachadi Recipe goes very well with rice, rotis, or even as a spread for sandwiches.
Andhra Gongura Pachadi | Andhra Style Gongura Pickle
Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh.
Ingredients
- Gongura/ red sorrel leaves – 2-3 bunches
- Green chilies – 10-12 no.
- Curry leaves – 4 tbsp.
- Cumin seeds/ Jeera – 1 tbsp.
- Garlic cloves – 4-5 no.
- Ginger – 1 inch size
- Oil – 3 tbsp.
- Dry red chilies – 4 no. adjust as per your spiciness
- Bengal gram dal – 1 tbsp.
- Mustard seeds – ½ tbsp.
- Coriander seeds – 1 tbsp.
- Salt – 2 tbsp.
- Water – required to clean and boil.
Instructions
- Pluck leaves, clean and keep aside.
- Boil water and put leaves and cook till they turn tender.
- After a minute, add green chilies and cook till soft.
- Once cooked, let it cool.
- Ground green chilies by adding 2 tbsp. salt.
- Add sorrel leaves and crush them to paste, ½ tbsp. cumin seeds, 2 tbsp. curry leaves, ginger and garlic.
- Ground all together and transfer to another bowl.
- Heat oil in a pan and add red chilies, mustard seeds, Bengal gram dal, coriander seeds and cumin seeds. Saute for a while.
- Once mustard seeds start spluttering add curry leaves and gongura chutney.
- Mix all ingredients and store in a container once cooled.
Recipe Video
How to Make Gongura Pachadi Recipe:
- Pluck leaves from the branches and clean them in water so that foreign particles can be cleaned.
- Put leaves in a skillet and remove additional water.
- Pour adequate water in a vessel and put leaves in it and boil till they turn tender.
- Add green chilies and cook further till all of them turn soft.
- Remove from heat and let it cool.
- Take cooked green chilies from cooked sorrel leaves and add 2 tbsp. salt ground them coarsely.
- Add boiled gongura leaves and crush them.
- Pull crushed leaves aside and put 2 tbsp. curry leaves, ½ tbsp. cumin seeds, garlic cloves and ginger.
- Once they are crushed pull back gongura paste and crush once again for a second.
- In a pan heat oil and add dry red chiles, sauté for a while.
- Add Bengal gram dal, mustard seeds, coriander seeds and remaining cumin seeds.
- Add curry leaves and once everything is done add gongura pickle recipe and mix everything.
Tip: In this process, we have boiled leaves and crushed them to make gongura pachadi recipe, as it’s shelf life is low.
Tip: We have added green chilies while cooking leaves also dry red chilies to adjust the quantity as per your spiciness.
