Gongura pachadi, also known as Gongura pickle, is a unique quick pickle popular in Andhra Pradesh. This chutney meal is made with tangy leaves.
If you’re looking for additional South Indian-style instant chutney recipes, which pair well with any main course dish like rice or other rice variations, or any dosa recipe.
About the recipe:
Chutneys and pickles are common in vegetarian thalis or meal platters in South India and its various sections.
Chutneys are an essential component of South Indian thalis, and chutneys in those regions come in hundreds of variants, each of which tastes excellent and unique.
This particular gongura pachadi is well-known in Andhra Pradesh.
- Sorrel or Gongura leaves: To make this dish we use it as the main ingredient. The leaves have to be cooked first and then the next step is to blend it along with some spices like a chutney.
- Dry spice powder: To make a spice powder in order to add to the chutney, we need to use cumin seeds, coriander seeds and dry form of red chillies which should be sauteed in little oil. This spice powder gives a pickled flavour to the dish.
- Garlic: It is an essential ingredient that goes while blending the chutney. Garlic always gives a good flavor if added in pickles.
- Tempering: As usual we need to use basic tadka ingredients such as mustard seeds, cumin seeds, dried red chillies, curry leaves to give the best flavors.
Important points to make this pickle:
- The leaves should not contain any moisture content for making pickle with gongura leaves or sorrel leaves.
- Wash the leaves first and dry them well to remove the moisture or water content from the leaves.
- Dry the leaves by placing them on an absorbing cloth for a while which can absorb all the water from the leaf or use a cloth to wipe out any water on the leaves.
- Then start the cooking process.
- Water or moisture in pickles spoils the pickles.
How to make a recipe:
- 6-7 small bunches sorrel leaves/gongura leaves
- 2 tbsp oil
- 15 dried red chillies
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3-4 fenugreek seeds
- salt – to taste
- 6-7 garlic cloves
- 1 large size onion (diced into thick medium size pieces)
- 2 tbsp oil
- ½ tsp chana dal
- ½ tsp urad dal
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 4-5 dried red chillies
- 6-7 curry leaves
Firstly, pluck all the gongura leaves, wash them, and set them aside freely so that they are free from moisture and any water content on the leaves.
Step 1(Cook the gongura):
In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy.
Step 2(Cook the Spices):
- In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute(not for a long time).
- Take them out and set aside to cool down.
Step 3(Blending all together):
- In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder.
- Into it garlic cloves and blend well.
- Into it add gongura leaves and blend roughly.
- Take the pickle out into a bowl and mix thickly sliced onions into it and give it a tempering as mentioned below.
Step 4(Give the tempering):
- In a tadka pan, add oil and heat it.
- Into it, add chana dal, urad dal and stir well.
- Into it add cumin seeds, mustard seeds and let them pop up.
- Add dried red chillies, stir for a few seconds.
- Add curry leaves and let them crackle.
- Add the tempering to the pickle.
- Serve hot with ghee and rice!!!
- Mix thickly chopped onions only while eating this pickle instantly. Do not add onions if planning to store.
- Onions release water and may spoil the pickle.
Check out the inventory of your local Indian store at ebounti groceries, if you’re looking for the ingredients to prepare the Gongura Pachadi. All of the ingredients can be delivered to your home, and at the greatest possible price and quality.
Give it a go!