Sides, breads & soups · Andhra Pradesh

Gongura Pachadi

Andhra's signature sorrel chutney: tangy gongura leaves cooked down with roasted red chillies and finished with a garlic tadka.

Prep 15 min · Cook 20 min · Total 35 min · Serves 6

Ingredients

Chutney

• 4 cups Gongura (sorrel) leaves, packed
• 12 Dried red chillies
• 1 tbsp Coriander seeds
• 1 tsp Fenugreek seeds
• 1 tsp Cumin seeds
• 1 tsp Salt
• 3 tbsp Sesame oil

Tadka

• 2 tbsp Sesame oil
• 1 tsp Mustard seeds
• 1 tsp Chana dal
• 8 cloves Garlic, lightly crushed
• 2 Dried red chillies
• 1 sprig Curry leaves
• ¼ tsp Asafoetida

Method

1. Roast the spices. In 1 tbsp oil, roast the red chillies, coriander, fenugreek and cumin over low heat until fragrant and the fenugreek is reddish. Cool.
2. Cook the leaves. Wash and dry the gongura well. Cook in the remaining 2 tbsp oil until completely wilted, dark and the moisture has gone.
3. Grind. Grind the spices with the salt to a powder, then pulse in the cooked leaves to a coarse paste. Don't add water.
4. Temper. Heat the tadka oil, add the mustard seeds and when they pop the chana dal, garlic, chillies, curry leaves and asafoetida. Fry until the garlic is golden and pour over the chutney.
5. Serve. Mix into hot rice with a spoon of ghee, or serve with dosa. Keeps a week in the fridge.

Tips

Gongura is sold as ambada bhaji or red sorrel in Indian grocers. Leaves that are too sour can be balanced with a pinch of jaggery.