Gongura Pachadi (Gongura Pickle)
Gongura chutney is a popular pachadi made using red sorrel leaves and spices. It can be served with rice or chapathi or dosa.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 cups red sorrel leaves or gongura tightly packed
- 1 large onion (cut to quarters)
- 3 to 4 Green Chilies
- Salt to taste
To Temper
- 2 tablespoons Oil
- 2 garlic cloves crushed
- ¼ teaspoon mustard
- ¼ teaspoon cumin or jeera
- 1 sprig curry leaves
- 1 dried red chili
- 4 to 8 Majjiga Mirapakayalu (curd chilies)
- Vadiyalu as needed (can use minapa (urad dal) or pesara (moong dal) vadiyalu)
How to make the recipe
- Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.
- To a large bowl, add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.
- When the leaves are tender, open the lid and either drain the excess liquid or evaporate it by cooking further.
- Cool completely and grind with salt to a slightly coarse chutney.
Temper Gongura Pachadi
- On a medium flame, heat oil in a pan. Deep fry majjiga mirchi until crisp and remove to a plate. Keep aside. Deep fry vadiyalu and remove to a plate. Keep aside.
- Remove excess oil and keep only a tsp of oil in the pan. Add red chilies, mustard, cumin and garlic. Once they splutter. Turn off the heat. Mix chutney with all the fried and tempered ingredients.
- Serve gongura pachadi with hot rice and a spoon of ghee.
NUTRITION (estimation only)
Calories: 117kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Sodium: 24mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2045IU | Vitamin C: 44.8mg | Calcium: 35mg | Iron: 0.9mg
