Gongura pachadi/pickle is a popular authentic Andhra pickle and is world famous. Different regions call it with different names- Red sorrel leaves, Roselle, Gongura (telugu) , Pulicha keerai (Tamil), Ambadi (Hindi) are popular sour greens.
Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. It is highly recommended for sugar and heart patients to maintain their diet
This gongura pachadi can be done using dry red chilies or green chilies. When Red chilies are used, the consistency of pachadi will be little hard (hence, more oil is needed in tempering) compared to green chilies which give a moist consistency.
Red Sorrel comes in two varieties : one is white stem gongura and the other is red gongura. Both of them tastes extremely good. We can even combine both the varieties while cooking. For chutney, only the leaves are used.
Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. It is highly recommended for sugar and heart patients to maintain their diet
This gongura pachadi can be done using dry red chilies or green chilies. When Red chilies are used, the consistency of pachadi will be little hard (hence, more oil is needed in tempering) compared to green chilies which give a moist consistency.
Red Sorrel comes in two varieties : one is white stem gongura and the other is red gongura. Both of them tastes extremely good. We can even combine both the varieties while cooking. For chutney, only the leaves are used.
INGREDIENTS :
- 2 bunches Gongura (Red Sorrel)
- 1 Onion
- 8 Red chillies
- 1 tsp Fenugreek (menthulu)
- 1 tsp Black gram dal (minapppapu)
- 7-8 cloves garlic (peeled and lightly crushed)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Salt to taste
- 4 tsp Oil
METHOD OF PREPARATION :
- Separate gongura leaves from the respective stems. Wash and keep separately till all the water is drained.
- Heat oil in a pan and add gongura leaves.
- Fry till all the water is evaporated.
- Then take out the fried leaves and keep it aside.
- Take another pan and add 1 tsp oil and add methi seeds and fry till light brown and then add urad dal (black gram) and dry red chillis and fry stirring constantly till light brown.
- Remove from the fire and let it be cool.
- Grind these above ingredients with required salt. Now add crushed garlic and the fried gongura leaves and grind to the fine paste.
- Take another Pan and heat oil in a pan and add mustard seeds, cumin seeds and let them flutter.
- Remove from fire and add to the ground gongura mixture (pachadi) along with oil.
- Finally add choped onion(s).
- Enjoy this delicious pachadi with hot rice and ghee.
- This pachadi can be stored in the refrigerator up to 3-4 weeks.
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