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Gongura Pachadi Recipe

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Relish the fiery Gongura Pachadi from Andhra Pradesh, with its hot and sour combo taste mixed in hot steamed rice with a dollop of alluring aromatic ghee.

gongura pachadi

 2 cups Gongura leaves / Sorrel Leaves (chopped)
 4 tbsp Red Chilli Powder
 1 tsp Turmeric Powder
 ¼ Cup Of Garlic Cloves (peeled)
 ½ Cup Of Onion (chopped)
 ¼ Cup Of Sesame Oil
 2 tbsp Methi Seeds
 2 tbsp Cumin Seeds / Jeera Seeds
 10 Nos Of Dried Red Chillies
 Required Amount Of Salt
 1 tsp Chana Dhal
 2 Sprigs Of Curry leaves
1

To make gongura pachadi recipe, wash and clean two cups of gongura leaves and spread it over a muslin cloth and let it dry for a few minutes.

2

Meanwhile, heat a saucepan and tip in two tablespoons of methi or fenugreek seeds and roast till it gets fragrant.

3

Transfer it to a small plate and toss over two tablespoons of cumin or jeera seeds in the same pan and roast them too.

4

When it turns golden brown, just transfer it to another plate.

5

Take a mortar and pestle and wipe it with a clean cloth.

6

Add four tablespoons of red chilli powder and the required amount of salt and blend them well.

7

After a few seconds, just drop in half a cup of chopped onion to it and crush them well.

8

Blend it all so that they get mixed up completely.

9

Collect this coarse powder in a bowl and keep it aside.

10

Heat the saucepan again and tip in a quarter cup of sesame oil to it.

11

When it is heated, just add in two teaspoons of jeera or cumin seeds along with some roughly torn dried red chilies.

12

Now drop in a tea spoon of chana dhal and when it turns golden brown just add some curry leaves to it and let it splutter.

13

Here, you toss over a quarter cup of garlic cloves and stir in.

14

When it turns aromatic, just add in the gongura leaves and stir well.

15

Saute them well for a minute or two in low-medium flame.

16

After a while, just add the crushed onion chili coarse paste with a nice stir.

17

Sprinkle a teaspoon of turmeric power and mix everything well and lower the flame.

18

In the meantime, just transfer the roasted methi seeds and jeera seeds to a blender and blitz well.

19

Add this fine powder to the pan and stir in.

20

Allow the whole mixture to get cooked in low flame for about ten minutes approximately.

21

After some time, you will notice the oil separating at the sides of the saucepan and you will also get a nice aroma out of it.

22

Turn off the stove at this stage after it cools down, transfer it to a glass jar and store it either at room temperature or in the refrigerator.

23

Serve it with hot steamed rice with a dash of ghee, munagaku pappu and papad.

Nutrition Facts

Serving Size 30 g

Servings 0

Amount Per Serving
Calories 75
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 4g2%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.