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A classic Andhra chutney with a unique tangy and spicy flavor. Made from sorrel leaves, red chilies, and garlic, this vibrant pachadi is the perfect fiery accompaniment to hot rice.
For 4 servings
Prepare the Gongura Leaves
Sauté the Gongura
Roast Spices and Grind the Chutney
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A classic Andhra chutney with a unique tangy and spicy flavor. Made from sorrel leaves, red chilies, and garlic, this vibrant pachadi is the perfect fiery accompaniment to hot rice.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 229.88 calories per serving with 3.55g of protein, it's a beginner-friendly recipe perfect for side.
Prepare the Tempering (Tadka)
Combine and Serve
Sauté one finely chopped onion until golden brown and add it to the chutney after tempering for a slightly sweeter flavor and added texture.
Roast 2 tablespoons of raw peanuts along with the red chilies. Grind them with the gongura paste for a nutty flavor and thicker consistency.
Dry roast 1 tablespoon of white sesame seeds until they pop. Add them to the blender with the other ingredients for a rich, nutty aroma.
Gongura leaves are an excellent plant-based source of iron, which is crucial for producing hemoglobin, carrying oxygen in the blood, and preventing anemia.
Packed with Vitamin C, this chutney helps to strengthen the immune system, fight off infections, and protect the body from cellular damage caused by free radicals.
The dietary fiber present in sorrel leaves promotes healthy digestion, helps prevent constipation, and supports overall gut health.
Gongura, also known as sorrel leaves or 'pulicha keerai' in Tamil, is a leafy green vegetable prized for its distinctly sour and tangy taste. It's a cornerstone ingredient in Andhra cuisine.
Bitterness can occur if the red chilies or the dals in the tempering are burnt. Always roast and sauté on low to medium heat. Using over-mature, tough gongura leaves can also sometimes contribute a slightly bitter taste.
When stored in a clean, airtight glass jar in the refrigerator, it stays fresh for up to 2 weeks. The oil acts as a natural preservative. Ensure you use a clean, dry spoon for serving.
Yes, you can. While garlic adds a pungent depth, you can omit it for a 'satvik' version. The chutney will still be delicious with its primary tangy and spicy flavors.
In moderation, yes. Gongura leaves are a powerhouse of nutrients like iron, Vitamin C, and antioxidants. However, this recipe is high in oil and sodium, which are necessary for preservation and flavor. Enjoy it in small portions.
One serving of this Gongura Chutney (approximately 1/4 cup) contains around 195 calories, primarily from the sesame oil used in its preparation.