Nov 12, 2013

Gongura Pachadi ( Green Chili Version) ~ Andhra Recipes

Gongura.... the name itself reminds a Place Guntur, as it is widely popular as 'Guntur Gongura Pachadi'. Gongura is a leafy green ( Sorrel Leaves) that is available in 2 variations Red Stem Gongura and Green Stem Gongura. These can be easily grown and abundant in Gunturu Region in Andhra. Red Stem Gongura is very sour in taste and very popular for it's Pickle Variation. There are few recipes that you can make with Gongura, like Gongura Pappu, Gongura Pulusu, Gongura Roti Pachadi etc but out of all Pulihora Gongura version (Gongura Pickle with Red Chilies ) is very famous and popular in Andhra. But Today I will be presenting a simpler Chutney Version with Red Gongura Leaves with Green Chilies. Back in India Gongura is seasonal and it's available in Fall season  around October. It's very hard to get fresh Gongura here in Indian Stores in USA. But as we are growing Gongura in our Garden, there is no dearth for it and this recipe is very simple and effortless, hence this wonderful slurpy Gongura Chutney happens quite often in my kitchen during Fall Season. Here is the recipe, Njoy!

Gongura Pachadi

Gongura Leaves - 1 bunch ( 2 cup of Leaves)
Green Chili - 3
Oil - 1 Tbsp
salt - 1 tsp
Coriander Seeds - 1/2 tsp
Garlic Cloves - 3
Chopped Onion - 2 Tbsp ( optional)

Oil - 1 Tbsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 8
Mustard Seeds - 1/2 tsp
Crushed Corinander Seeds - 1/2 tsp

  1. Pluck the Gongura Leaves from stem and wash them under luke warm water. Heat 1 Tbsp oil in heavy bottom vessel ( I have used my nonstick soup pot). 
  2. Add Green Chili and Gongura Leaves. Keep it n medium and let it simmer for 5 min. You will notice the Gongura Leaves becomes soft and you will get sour smell. 
  3. Add Garlic and Coriander Seeds and simmer for 2 more min. All the water will be gone and leaves mixture will be dry and soft. Switch off the stove and let it cool completely.
  4. Grind this mixture in small mixie jar along with salt ( while grinding). You don't have to add any water. Pulsing for few times is enough. 
  5. Heat 1 Tbsp of Oil in non-stick pan. Once the oil is hot add Red Chili, Chana Dal, Urad dal, wait until the lentil turn golden color, then add Mustard Seeds, Curry Leaves and crushed coriander Seeds.
  6. Add the Gongura Mixture to the pan and stir along with Tempering. Finally add the chopped onions to the mixture and switch off the stove. 
Transfer this to a bowl and serve with hot white Rice and Hmmmm, taste slurpyyy superbbb! You can serve this with Vegetable Pulao or Biryani to make it a special combination.

  • While grinding the Gongura Leaves mixture, I have used only Pulse setting as it is already became soft.
  • Garlic and Chopped Onions is optional, you can skip it if you are a Sativk. But they add Zest for sure.
  • Coriander Seeds is critical ingredient and can not be replaced. 
  • The sourness and taste of this pachadi depends on how sour the Gongura Leaves are. Usually Red gongura Leaves will be very sour in nature. If Gongura Leaves are not sour enough ( remember you should smell when it's simmering in step 2) you can add 1 tsp Tamarind in step 3.

take care until we meet here again!


  1. Delicious and mouthwatering to look at pachadi. Wonderfully prepared.

  2. How neat! I've never heard of this leafy green so I'll definitely be on the lookout for it!

  3. Looks very flavourful! Would be great with some flatbread.

  4. Woww... Very traditional pachadi.. Yummy!!

  5. Looks to be vey delicious.....I think you forgot to mention when should the garlic be added.

    1. Thank you! It is mentioned in Step #3. you need to add Garlic when adding the Coriander Seeds to the Leaves.



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