Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. If you visit any Andhra restaurant or mess, the complimentary spice caddy will be filled up with goodies like gongura pachadi, Andhra parupppu podi, and Avakkai. There are also various dishes from Pappu to Gongura mamsam that incorporate Gongura leaves. Back in India, I remember tasting mom’s Gongura pachadi that she makes in different ways. I have hooked up with this recipe and it definitely tastes great. In my part of the world, Gongura leaves are mostly found in the summer season. I make sure to prepare this very tasty Gongura Pachadi that can be stored for at least two weeks if properly handled. We pair it up with Idlis, Dosas, and even mix along with rice and ghee or with curd. Do try this tangy Gongura pachadi and relish as a side with your favorite mains.
Instructions
- Heat a pan and add a teaspoon of oil. Once it is hot, add coriander seeds, mustard seeds, and methi seeds. Roast till golden and allow it to cool down. Set aside.
- In the same pan add green chili followed by gongura leaves. Sautee for about 2 mins until the leaves begin to wilt. Set aside and allow it to cool before grinding.
- Coarsely grind the roasted dry ingredients before adding the gongura leaves.
- Add gongura leaves and green chili and grind along with chopped onions.
- Heat a pan with a teaspoon of oil, add mustard seeds, and finely chopped garlic cloves until it gets golden brown. Transfer it to the grounded chutney.
