Gongura Pandu Mirapakaya Nilva Pachadi

Gongura Pandu Mirapakaya Nilva Pachadi is a traditional Indian chutney made with a combination of ingredients Gongura (Sorrel leaves) and Pandu Mirapakaya (Red Chilli) as the main ingredients. Learn how to make Gongura Pandu Mirapakaya Nilva Pachadi with our step-by-step image instructions along with tips.

Chop the ingredients and wash them before adding them to the chutney. The chopped mango and red chillies get mixed into the mixture while sautéing it with spices. Everything gets soft, then smooth, until it resembles a paste seasoned with salt according to taste.

It is served as a condiment along with rice or roti in southern India, especially with Andhra Pradesh. This dish is famous for its pungent and spicy flavour, which is effective in neutralizing rich and heavy dishes.

Here are some tips to help you make a delicious Gongura Pandu Mirapakaya Nilva Pachadi:

We can make this chutney with fresh leaves of sorrel, raw mangoes, tamarind, and ripe red chilies for the best flavor and taste.

For adjusting the flavor: The Nilva Pachadi-Gongura Pandu Mirapakaya  should be sweet, sour, and chilies tastes. In your chutney recipe, you may alter the amount of fresh sorrel leaves and tamarind according to your taste.

Roasting the ingredients: Roast ripe red chilies and sorrel leaves in little oil; this will enhance the flavor of the same and remove all bitterness from the leaves.

Blending of the ingredients: All spices need to be blended to a smooth texture.

Temper the chutney: Tempering with spices along with oil will not only lowers spiciness but also adds additional flavour to our recipe.

Store the chutney: Refrigerate the pandu mirapakaya gongura pachadi in an airtight container and store it for one month.

You may also like to check other recipes:

Andhra Gongura Pachadi,

Gongura Niluva Pachadi,

Kothimeera Niluva Pachadi,

Beerakaya Pachadi and

Sorakaya Pachadi.

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Gongura Pandu Mirapakaya Nilva Pachadi

Gongura Pandu Mirapakaya Nilva Pachadi is atraditional Indian chutney made with a combination of ingredients Gongura(Sorrel leaves) and Pandu Mirapakaya (Red Chilli) as the main ingredients.

Course Pickle

Cuisine Andhra

Keyword Gongura Pandu Mirapakaya Nilva Pachadi

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 1 Medium Jar

Author Uppada Lakshmi

Ingredients

• Red chillies – 250 gms.
• Gongura/ red sorrel leaves – 3 bunches
• Oil – 100 ml.
• Tamarind – fist full
• Crystal salt – ½ cup
• Garlic cloves – 20-25 No.
• Fenugreek and mustard powder – 1 ½ tbsp.
• Whole urad dal/ minapa gullu – 1 tbsp.
• Chana dal – 1 tbsp.
• Mustard seeds – ½ tbsp.
• Dry red chillies – 4 No.
• Curry leaves – 2-3 tbsp.
• Asafoetida/ hing – a pinch

Instructions

1. Red peppers should be thoroughly cleaned before drying under a fan or in the shade. Make two cuts in them.
2. Red chillies are added to a skillet with 2-3 tbsp. oil, fry for a while, then transferred to a plate.
3. Red sorrel leaves can be picked and cleaned in water. Put them on top of a clean cloth and dry them with a fan until they are completely dry.
4. Once the red sorrel leaves have shrunk in size from cooking in a small amount of oil for one minute, add the remaining leaves in batches.
5. Add tamarind pulp by the fistful and continue cooking until mushy paste forms.
6. Put the cooled-down chilies in a mixer grinder together with the crystal salt and garlic, and pulse until a paste forms. Transfer to another bowl.
7. Now, put cooked red sorrel leaves and grind to paste. Transfer the paste to the same bowl and mix.
8. Fenugreek and mustard seeds are roasted and ground in a 1:1 ratio. Add 1 1/2 tablespoons of this powder to the Gongura pandu mirapakaya pachadi and mix.
9. Urad dal, chana dal, and mustard seeds are added to heated oil in a tadka bowl. Add 2 tbsp. of minced garlic, along with curry leaves, dry red chilies, and asafoetida.
10. Sprinkle the seasoning over the Gongura pandu mirapakaya nilva pachadi once it has cooled or reached room temperature. Keeping the container dry and airtight is important.

Recipe Video

How to make Gongura pandu mirapakaya nilva pachadi:

1.  Wash red chillies under water and dry them either under shade or under the fan. Slit them into 2 pieces.

2.  Heat 2-3 tbsp. oil in a pan and put red chillies and fry for a while and transfer to another plate.

3.  Pluck and clean red sorrel leaves in water. Place them over a clean cloth and let them dry under a fan till they turn dry.

4.  Add little oil and put red sorrel leaves and cook for a minute, once they shrink in size put the remaining leaves in batches.

5.  Put fist full of tamarind pulp and cook further till we get a mushy paste.

6.  Once chillies get cooled, put them in a mixer grinder, add crystal salt, garlic and grind to paste.

7.  Transfer the above paste to another bowl and put cooked red sorrel leaves. Grind to paste and transfer to the same bowl and mix well.

8.  Roast and powder fenugreek seed and mustard seeds (1:1) ratio. Sprinkle 1 ½ tbsp. of this powder over Gongura pandu mirapakaya nilva pachadi and mix well.

9.  Heat 2-3 large spoons of oil in a tadka bowl and add urad dal, chana dal and mustard seeds.

10. Add 2 tbsp. garlic cloves, dry red chillies, curry leaves and asafoetida.

11. Pour the above seasoning once it’s cooled or lukewarm over Gongura pandu mirapakaya nilva pachadi. Store in an airtight container and dry place.

Watch the Gongura Pandu Mirapakaya Nilva Pachadi video on Youtube.