Gongura pachadi recipe, Gongura pickle

Gongura pachadi / Gongura pickle is an authentic and delicious pickle/ thokku/ chutney popularly made in ANDHRA PRADESH. This tangy, spicy and flavorful pachadi is a must have dish in our house/ all houses in Andhra as it tastes great when mixed with hot rice and can also relished by spreading inside dosa too. This is the way/ making of gongura pachadi at our home and the recipe might have slight variations in every house. In the same method/preparation you could also make Mint pachadi / thokku. and a different kind of pachadi like this Bottle gourd/ Sorakaya pachadi. Hope you guys like our version of gongura pacahdi, try making it and let me know your feedback.

Last year I had posted Gongura pulihora and Gongura pappu recipe as well because this is the best time to get hold of gongura leaves as they are abundantly available in this summer season and making such recipes might break boredom from the regular sambar/ dal dishes also sorrel leaves/ pulichakeerai (khata palanga/ gongura) are very beneficial to our health because they are source of iron, vitamin C, anti- oxidants, calcium and much more. So next time when you visit store don’t forget to get a bunch of these leaves. So let’s get to the making of Gongura pachadi/ Gongura pickle/ Gongura thokku .

Gongura pachadi recipe, Gongura pickle

2021-06-07 01:27:33

Serves 4

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. Gongura/ Sorrel leaves – 1 big bunch
2. Dry red chilli – 5 (depending on spice level)
3. Tamarind – small gooseberry size
4. Coriander seeds – 1 tsp
5. Fenugreek seeds – ½ tsp
6. Cumin seeds – ½ tsp
7. Garlic – 2 pods
8. Salt – to taste (less than ½ tsp)
9. Hing – few pinches
10. Oil – 5 tbsp
11. Mustard seeds – ½ tsp

Note

* 1 cup = 235 ml

Instructions

Remove gongura leaves from the stem and discard it. Triple was the sorrel leaves and drain the water completely. Pat the sorrel leaves/ gongura dry with a towel and Now dry the leaves under fan.
I dried the sorrel leaves under the sunlight inside the house and it was fast. Make sure there is not even a single drop of water as we want long shelf life for the thokku/ pachadi. Keep the dry sorrel leaves/ gongura aside.
Heat a tsp oil in a pan and add cumin seeds, coriander seeds, dry red chilli and garlic. Roast it well until aromatic. When aromatic add tamarind/ puli. Roast it few more seconds. Put off the flame and allow the mixture to cool down.
Now add a tsp of oil in the same pan add the sorrel leaves/ gongura without a drop of water. Saute it for a minute. Now switch off the flame and cool the gongura leaves.
When the mixture has cooled transfer it to a blender, add salt and grind it coarse.
When sorrel leaves/ gongura leaves have cooled add it to the same blender to the corse powder and grind it coarse without adding any water. This time the mixture will be really flavorful and you will be tempted to taste it as well.
Now heat 1 to 2 tbsp oil (adding more oil increases shelf life) in the same pan, add mustard seeds and hing when it splutters add the ground gongura/ sorrel mixture. Saute it for 4 to 5 minutes until it oozes oil the sides and comes out rolled. Put off the flame. Now gongura/ sorrel thokku is ready to be served with dosa, idli, rice and roti too. This thokku stays good for a day in room temperature but if you refrigerate it will be good for a month or so. Allow the mixture to cool before refrigerating.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Gongura pachadi with step by step images

Remove gongura leaves from the stem and discard it. Triple was the sorrel leaves and drain the water completely. Pat the sorrel leaves/ gongura dry with a towel and Now dry the leaves under fan. I dried the sorrel leaves under the sunlight inside the house and it was fast. Make sure there is not even a single drop of water as we want long shelf life for the thokku/ pachadi. Keep the dry sorrel leaves/ gongura aside.
Heat a tsp oil in a pan and add cumin seeds, coriander seeds, dry red chilli and garlic. Roast it well until aromatic. When aromatic add tamarind/ puli . Roast it few more seconds. Put off the flame and allow the mixture to cool down.
Now add a tsp of oil in the same pan add the sorrel leaves/ gongura without a drop of water. Saute it for a minute. Now switch off the flame and cool the gongura leaves.
When the mixture has cooled transfer it to a blender add salt and grind it coarse. When sorrel leaves/ gongura leaves have cooled add it to the same blender to the corse powder and grind it coarse without adding any water. This time the mixture will be really flavorful and you will be tempted to taste it as well.
Now heat 1 tbsp oil (adding more oil increases shelf life) in the same pan, add mustard seeds and hing when it splutters add the ground gongura/ sorrel mixture. Saute it for 4 to 5 minutes until it oozes oil the sides and comes out rolled. Put off the flame. Now gongura/ sorrel thokku is ready to be served with dosa, idli, rice and roti too. This thokku stays good for a day in room temperature but if you refrigerate it will be good for a month or so. Allow the mixture to cool before refrigerating.