Gongura Pachadi or chutney is an "Andhra Special”. Different regions call it with different names- red sorrel leaves (English), Gongura (Telugu), Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambada (Hindi). Gongura leaves are famous for their rich iron content and they taste sour.
I love this chutney very much, because of its tangy taste. Yesterday I bought this fresh Gongura leaves from Indian grocery store. Today I made this wonderful chutney.
Gongura (Red sorrel) Leaves - 1 big bunch
Whole Red chilies - 8 no. (According to your spice level)
Grated ginger 1tsp.
Fenugreek (Methi) seeds - ¼ tsp.
Black gram (Urdh) dhal - 1tbsp.
Coriander seeds 2tbsp.
Salt to taste.
Mustard seeds 1tsp.
Broken chilies 4 no.
Cumin seeds (Jeera) 1/2tsp.
Hing a pinch.
Curry leaves few.
- Wash and separate leaves from the stalks and leave them out to dry.
- Heat a oil in a pan, add the leaves and sauté them until soft. Remove and let it cool.
- Heat a 1 tsp. of oil in the same pan, fry brownly the red chilies, Methi, Urdh dhal, Chenna dhal, coriander seeds and ginger. Remove from the fire and let it cool.
- Combine all the fried ingredients with salt and grind in a mixer without adding water.
- Heat the oil in a pan, and add mustard seeds, when they splutter, add all
- Seasonings and fry for a minute. Remove from the fire.
- Add fried seasonings to the ground gongura chutney along with oil.
- It goes well with rice, chapatti and snacks. It can stored in the refrigerator for almost 3 weeks.