How to make Gongura pachadi Recipe | Gongura Chutney Recipe or Red Sorrel Leaves Chutney
Gongura pachadi, Gongura chutney or red sorrel leves chutney is tasty and spicy.This chutney is popular across South Indian and especially in Andhra pradesh. This chutney blended with red chilies and sesame seeds and enhances the unique flavor.
There are many versions of preparing this chutney. Today I am going to share one of them
Ingredients :
- Gongura /Red sorrel - 2 bunches
- Red chilies - 6
- Coriander seeds - 2 tsps
- Sesame seeds - 2 tsps
- Garlic pods
- Roaste methi powder ( memthi podi ) - 1/2 tsp
- A pinch of asafoetida ( Hing ) or Inguva
- Oil - 1 & 1/2 tbsps
- Salt as needed
- For seasoning :
- Mustard seeds - 1/2 tsp
- Chana dal - 1 tsp
- Urad dal - 1 tsp
- Red chili - 1
- Separate the gongura leaves from the stem.
- In a bowl of water add 2 spoons of salt and soak the gongura leaves for 5 minutes. By doing so,if there are insects or impressions of pestisides might be removed.
- Spread them on a sheet or towel under fan.
- Peel the skin of the garlic pods.
- Dry roast the coriander seeds ( dhaniyalu ) and methi seeds .
- Dry roast the sesame seeds as well.
- In a pan heat 1 table spoon of oil , add the gongura leaves and fry until soft. Set aside.
- In the same pan add some oil and fry the garlic pods until golden brown.Set aside in a plate.
- In the same pan fry the red chilies, coriander seeds, methi seeds and sesame seeds and fry for few minutes.
- When they cool down add them to mixer and make a coarse powder and remove from the mixer jar.
- In the same mixer jar grind the gongura leaves to a coarse paste.If the gongura leaves are too soft no need to grind any more.
- In a pan heat some oil and fry the mustard seeds,chana dal , urad dal, broken red chili pieces and hing .
- Add the seasoning and and garlic pods to the gongura chutney and fry well.
- Now the gongura chutney is ready to serve.
- Serve the gongura chutney with steamed rice along with raw onion pieces and fried green chili slices.
