Andhra Gongura Pachadi
A fiery, sour-tangy chutney made from wild sorrel leaves, ground with roasted chillies and garlic — the emblem of Guntur's home kitchens.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Kadai
- •Stone grinder or blender
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 11 g
- carbs
- 9 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Heat 1 tablespoon sesame oil in a kadai (deep pan). Fry the dried red chillies until fragrant, then set aside.
- 2
In the same oil, fry cumin seeds and fenugreek seeds for 30 seconds. Add garlic and cook until golden.
- 3
Add the gongura leaves to the kadai. Cook on medium heat for about 8 minutes until they wilt completely and release sour juice.
- 4
Let the mixture cool slightly. Grind with the roasted chillies, salt, and half the garlic into a coarse paste using a stone grinder or blender.
- 5
Heat the remaining sesame oil in a small pan. Fry the mustard seeds until they pop, along with asafoetida and curry leaves.
- 6
Pour the tadka (hot spiced oil) over the ground pachadi and mix well.
- 7
Let the chutney rest for 15 minutes before serving so the flavours settle.
Chef's tips
Use young, tender gongura leaves for a less fibrous texture. Sesame oil is traditional and gives a distinct nutty aroma that cannot be replaced with refined oil.
Ingredient substitutions
- sesame oil → groundnut oil
Storage
Keeps refrigerated in an airtight glass jar for up to 5 days.
Reheating
Best served at room temperature; no reheating required.
Common mistakes to avoid
- •Overcooking the gongura until it turns mushy and loses its bright tang.
- •Skipping the tadka (hot spiced oil), which gives the dish its essential aroma.
Serving suggestions
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