Gongura Pachadi (Sorrel Leaves Chutney - Andhra style)

 

          Gongura Pachadi is a Andhra style spicy and tangy chutney made with sorrel leaves. The leaves are tangy and few other basic ingredients are added to it to make this yummy chutney. It is best enjoyed with steamed rice and a dollop of ghee. So check out the step by step pictorial recipe to prepare this simple side dish.

           Chutney typically holds an important place in a South Indian platter. So this Gongura chutney is very popular in many regions of Andhra and is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, Gongura chutney holds a prominent place in an Andhra menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, garlic and urad dal. 

          This particular chutney can be prepared either with dry red chilies or green chilies as per your choice. I opted for the latter to suit my palate. 

         Gongura leaves are also used to make Gongura mamsam (mutton curry), Gongura Chicken curry and Gongura Pappu (Dal) which are equally popular and tastes very yummy.

Ingredients - 

• 3-4 cups of Gongura leaves, rinsed & drained
• 2 tbsp. oil
• 1 tbsp. chana dal
• 1 tsp. urad dal 
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2-3 tbsp. peanuts
• 8-10 green chilies or as needed 

Tempering - 

• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 3-4 garlic cloves, crushed
• pinch of asafoetida
• 1/2 tsp. turmeric powder
• salt to taste

          Chop the greens and keep aside. Heat 1 tbsp. oil and stir fry the chana dal, urad dal, cumin seeds, coriander seeds, fenugreek seeds and peanuts till light golden in colour. Drain and keep aside to cool. 

          Heat remaining oil and sauté the green chilies for 1-2 minutes. Keep aside to cool. In the same oil, sauté the chopped greens till it wilts completely. Keep aside to cool before blending them separately or all together.

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and cumin seeds. Sauté for a few seconds. 

          Then add the garlic, curry leaves, turmeric powder and asafoetida. Stir fry till the garlic turns light brown. (Reserve some of the tempering along with some oil to garnish the end product).

          Add the ground paste and salt. Sauté for 2-3 minutes. Transfer to a bowl and pour the  tempering over it and enjoy with steamed rice and ghee for a great comfort meal. 

                                  Wash, rinse and drain the leaves well. 

                      Heat 1 tbsp. oil & stir fry chana dal, urad dal, cumin seeds, coriander seeds,                                      fenugreek seeds & peanuts till light golden in colour. Drain & keep aside. 

                    Heat remaining oil & sauté the green chilies for 1-2 minutes. Keep aside to cool. 

                                   In the same oil, sauté the chopped greens.....

                             ..... till it wilts completely. Keep aside to cool before blending them.

                      Heat oil & temper with mustard seeds, dry red chilies, urad dal & cumin 

                      seeds. Sauté for a few seconds. 

                     Add the garlic, curry leaves, turmeric powder & asafoetida. Stir fry till the

                    garlic turns light brown. (Reserve some of the tempering along with some oil

                    to garnish the end product).

                                   Add the ground paste & salt. Sauté for 2-3 minutes. 

                                 Transfer to a bowl and pour the tempering over it.

                     Enjoy with steamed rice and ghee for a great comfort meal.