Tangy And Spicy Gongura Pachadi Recipe - A South Indian Delicacy

Gongura Pachadi is a tangy and spicy chutney made with Gongura leaves, which are also known as sorrel leaves or Roselle leaves in English. Gongura Pachadi is often served as a side dish with rice and dal, or with roti or paratha. It is known for its sour and spicy taste and is a staple in many households in Andhra Pradesh.Gongura Pachadi is also known for its health benefits. Gongura leaves are rich in iron, calcium, and vitamins A and C, and are known to aid digestion and improve immunity. The dish is also low in calories and is a good option for those following a vegetarian or vegan diet. Here's a recipe for Gongura Pachadi:

Ingredients

2 cups of chopped gongura/sorrel leaves
1/4 cup of chopped onion
2-3 green chillies
1/4 tsp of turmeric powder
Salt to taste
1/4 cup of tamarind pulp
1 tbsp of jaggery or sugar (optional)
2 tbsp of oil
1 tsp of mustard seeds
1 tsp of urad dal
A pinch of hing/asafoetida

Method

- Clean the gongura/sorrel leaves, remove the stems and chop them roughly.

- Heat oil in a pan and add mustard seeds, urad dal, and hing.

- Once the mustard seeds start to splutter and the urad dal turns golden brown, add chopped onions and green chillies.

- Saute for a few minutes until the onions turn translucent.

- Add the chopped gongura/sorrel leaves and stir well.

- Add turmeric powder and salt to taste.

- Cover the pan and cook the mixture on low flame for about 5-7 minutes, stirring occasionally.

- Once the gongura leaves have wilted and become soft, turn off the flame and let the mixture cool down.

- Grind the mixture in a mixer or food processor until it becomes a coarse paste.

- Add tamarind pulp and jaggery/sugar (if using) to the ground mixture and mix well.

- Check for seasoning and adjust the salt and sugar according to your taste.

- Serve Gongura Pachadi as a side dish with rice or Indian breads.

Enjoy your tangy and spicy Gongura Pachadi!