Telangana Gongura Pachadi
A robustly tangy chutney made from sauteed gongura leaves ground with roasted spices, a defining flavour of Telangana home cooking.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Kadai
- •Stone grinder or blender
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 90 kcal
Instructions
- 1
Heat 1 tablespoon of oil in a kadai (deep pan) on medium heat. Fry the gongura leaves until wilted, about 10 minutes, then let cool.
- 2
In the same pan, toast the dried red chillies, cumin seeds, fenugreek seeds and half the mustard seeds without oil until fragrant.
- 3
In a separate pan, fry the garlic cloves in a little oil until lightly golden.
- 4
Grind the toasted spices, garlic, cooled gongura and salt into a rough paste. Add only a tiny splash of water if needed.
- 5
Heat the remaining oil in a small pan. Add the remaining mustard seeds until they pop.
- 6
Pour this hot spiced oil over the ground gongura pachadi (thick chutney) and stir well.
- 7
Serve the dish at room temperature.
Chef's tips
Cook the gongura leaves down well before grinding to deepen flavour and remove moisture. Adjust the chillies based on how sour the leaves taste.
Ingredient substitutions
- gongura leaves → sorrel leaves, closest available substitute
Storage
Refrigerate in an airtight container for up to a week.
Reheating
Served cold or at room temperature, not reheated.
Common mistakes to avoid
- •Adding too much water when grinding, making the chutney thin and watery instead of thick and textured.
Serving suggestions
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