gongura pachadi recipe, gongura chutney for rice idli dosa chapathi

gongura pachadi recipe, gongura chutney for rice idli dosa chapathi
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Gongura pachadi is very famous chutney in Andhra Pradesh. There are so many variations for gongura chutney. Today I am showing gongura pachadi recipe Andhra style. This is instant gongura chutney but you can save in air tight container and keep in fridge for 3 days.

gongura pachadi recipe, gongura chutney

gongura pachadi recipe

gongura chutney is prepared with gongura leaves called as red sorrel in English. Chutney has bit sour taste as Gongura leaves are sour by nature which taste yummy. Have this pachadi for rice with ghee. other leafy vegetable recipes are palak dal, aloo palak, palak thalipeet.

gongura pachadi recipe, gongura chutney

gongura pachadi

we can prepare so many dishes with gongura leaves like famous gongura pappu, gongura chicken, gongura rasam, gongura pickle. Add more onions in the gongura nilava pachadi it tastes awesome. I have prepared gongura chutney with green chili and red chili, if you want you can add only red chilly too.

other chutney or pachadi recipes are

ground nut chutney

chana dal chutney

tomato chutney

gongura pachadi ingredients

  • 1 bunch of Gongura
  • 1 medium Onion chopped (chop into medium size pieces)
  • 1 big Green chilly
  • 1 Red chilly
  • ½ tbsp. Cumin seeds
  • ½ tbsp. Coriander seeds
  • 5 Fenugreek seeds
  • 1 tbsp Salt
  • 2 inches Ginger
  • 6 Garlic pods
  • 3 -4 tbsp oil

how to prepare gongura pachadi with step by step photos

  1. Wash the gongura thoroughly under running water and keep it in colander for some time to drain the water completely from it.
  2. Now pluck all the leaves from the gongura and keep it aside. Pluck only leaves of the gongura, don’t pluck stems as they are hard don’t get smashed. Take all the leaves aside.
  3. Heat a kadai or pan on stove, add oil. After oil got hot, add cumin seeds, coriander seeds, fenugreek seeds and fry for 1 minute. Stir nicely to avoid burning of the seeds.
  4. Now add onions, salt, green chilly and red chilly. Fry them once and add ginger and garlic. Fry them until onions get nice golden color (this may take around 3 – 4 minutes on medium flame).
    gongura chutney, gongura pachadi recipe

    andhra pachadi

    gongura chutney, gongura pachadi recipe

    chutney for rice

    gongura chutney, gongura pachadi recipe

    gongura pachadi

    gongura chutney, gongura pachadi recipe

    added onions

  5. Add plucked gongura leaves and stir nicely, so that gongura wont stick to the pan. After leaves quantity gets reduced then add ½ cup of water and cover with lid for 5 minutes on medium flame and stir in between.
    gongura chutney, gongura pachadi recipe

    added all the leaves

    gongura chutney, gongura pachadi recipe

    andhra style chutney for rice

    gongura chutney, gongura pachadi recipe

    chutney for rice

    gongura chutney, gongura pachadi recipe

  6. Now remove the lid and fry them until leaves got soft and oil is oozing them out.

    gongura chutney, gongura pachadi recipe

    gongura pachadi-telangana-style

  7. After pachadi cools down, transfer into mixi jar and grind once.
  8. Now have pachadi with hot rice and ghee, it taste very yummy.

    gongura chutney, gongura pachadi recipe

    gongura pachadi recipe

find gongura chutney recipe below

gongura pachadi recipe andhra style, gongura chutney
 
Prep time
Cook time
Total time
 
gongura pachadi is very famous chutney in Andhra Pradesh.
Author:
Recipe type: Chutneys
Cuisine: andhra pradesh
Serves: 3 people
Ingredients
  • 1 bunch of Gongura
  • 1 medium Onion chopped (chop into medium size pieces)
  • 1 big Green chilly
  • 1 Red chilly
  • ½ tbsp. Cumin seeds
  • ½ tbsp. Coriander seeds
  • 5 Fenugreek seeds
  • 1 tbsp Salt
  • 2 inches Ginger
  • 6 Garlic pods
  • 3 -4 tbsp oil
Instructions
  1. Wash the gongura thoroughly under running water and keep it in colander for some time to drain the water completely from it.
  2. Now pluck all the leaves from the gongura and keep it aside. Pluck only leaves of the gongura, don’t pluck stems as they are hard don’t get smashed. Take all the leaves aside.
  3. Heat a kadai or pan on stove, add oil. After oil got hot, add cumin seeds, coriander seeds, fenugreek seeds and fry for 1 minute. Stir nicely to avoid burning of the seeds.
  4. Now add onions, salt, green chilly and red chilly. Fry them once and add ginger and garlic. Fry them until onions get nice golden color (this may take around 3 - 4 minutes on medium flame).
  5. Add plucked gongura leaves and stir nicely, so that gongura wont stick to the pan. After leaves quantity gets reduced then add ½ cup of water and cover with lid for 5 minutes on medium flame and stir in between.
  6. Now remove the lid and fry them until leaves got soft and oil is oozing them out.
  7. After pachadi cools down, transfer into mixi jar and grind once.
  8. Now have this chutney with hot rice and ghee, it taste very yummy.

 

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