Gongura Pachadi Recipe with Onions – Authentic Andhra Style
Learn how to make authentic Gongura Pachadi Recipe with Onions. A tangy, spicy Andhra chutney made with sorrel leaves, perfect with rice & ghee. Easy step-by-step guide!
About Gongura Pachadi
Gongura Pachadi is a classic Andhra-style chutney made with gongura leaves (sorrel leaves), onions, and spices. Gongura has a naturally tangy taste that pairs well with hot rice and ghee. This dish is popular in Andhra Pradesh and Telangana, where it is often served as a side dish in traditional meals.
Gongura Pachadi Recipe with Onions
Importance of Gongura Pachadi
- Cultural Significance: A staple in Andhra households, it is often included in festive meals.
- Health Benefits: Gongura is rich in iron, calcium, and antioxidants, making it beneficial for digestion and immunity.
- Culinary Use: It enhances the taste of simple meals, providing a balance of tangy, spicy, and savory flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gongura Leaves (Sorrel Leaves) | 2 cups (tightly packed) |
| Onions (finely chopped) | 1 medium |
| Green Chillies | 6-8 |
| Garlic Cloves | 6-8 |
| Mustard Seeds | 1 tsp |
| Urad Dal (Black Gram) | 1 tsp |
| Chana Dal (Bengal Gram) | 1 tsp |
| Dry Red Chillies | 2 |
| Cumin Seeds | ½ tsp |
| Fenugreek Seeds (Methi) | ¼ tsp |
| Turmeric Powder | ¼ tsp |
| Tamarind (Optional) | Small piece |
| Oil (preferably sesame oil) | 2 tbsp |
| Salt | As per taste |
Estimated Cost (in INR)
The total estimated cost for this recipe is around ₹50-₹80, depending on ingredient availability.
Required Utensils
| Utensil | Quantity |
|---|---|
| Frying Pan | 1 |
| Blender/Mortar & Pestle | 1 |
| Mixing Bowl | 1 |
| Spatula | 1 |
Cooking Temperature Details
- Sauteing Gongura Leaves: Medium Flame
- Tempering Spices: Medium-Low Flame
Nutritional Information (Per Serving)
- Calories: 80-100 kcal
- Protein: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Fat: 4g
- Iron: 10% of Daily Value
- Vitamin C: High
Cooking & Preparation Time
| Process | Time Required |
|---|---|
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total Time | 25 minutes |
Cooking Procedure Overview
- Prepare the Gongura – Wash and dry the leaves properly.
- Saute the Leaves – Cook them in oil until soft.
- Blend with Spices – Grind them with garlic, green chilies, and spices.
- Prepare Tempering – Fry mustard seeds, urad dal, chana dal, and onions.
- Mix & Serve – Combine everything and serve with rice.
Step-by-Step Guide
Step 1: Cleaning the Gongura Leaves
- Wash the leaves thoroughly in water to remove dirt.
- Drain and let them dry completely before use.
Step 2: Cooking the Leaves
- Heat 1 tbsp oil in a pan, add the gongura leaves.
- Saute for 5-6 minutes until they wilt and become soft.
- Remove from heat and let them cool.
Step 3: Grinding the Pachadi
- In a blender or using a mortar & pestle, grind together:
- Sauteed gongura leaves
- Green chilies
- Garlic cloves
- Salt
- Turmeric
- (Optional) Tamarind for extra tanginess
- Grind coarsely to retain texture.
Step 4: Preparing the Tempering
- Heat 1 tbsp oil in a pan.
- Add mustard seeds, cumin seeds, dry red chilies, urad dal, chana dal, and fenugreek seeds.
- Let them splutter and turn golden.
- Add finely chopped onions and sauté until translucent.
Step 5: Mixing and Serving
- Add the ground gongura paste to the pan with tempering.
- Mix well and cook for another 2 minutes.
- Serve hot with steamed rice and ghee.
Tips for Cooking & Enhancing Flavors
✔ Use sesame oil for an authentic taste.
✔ Adjust spice levels by increasing or decreasing green chilies.
✔ Use small onions instead of regular onions for a slightly sweet taste.
✔ Dry roast fenugreek seeds separately and grind them for enhanced aroma.
Serving Procedure & Decoration Ideas
- Serve hot with steamed rice and a dollop of ghee or butter.
- Pair it with dal, papad, and fried chillies for a complete meal.
- Garnish with chopped coriander leaves for freshness.
Best Food Combinations
✅ Hot rice + ghee – Classic Andhra-style meal.
✅ Curd rice – Balances out the tanginess.
✅ Jowar/Bajra Roti – For a healthier option.
❌ Avoid with milk-based dishes like paneer or sweets, as it may cause digestion issues.
Eating Process for the Best Experience
- Take steamed rice, mix it with gongura pachadi and ghee.
- Pair it with papad or raw onions for crunch.
- Take small bites to enjoy the tangy and spicy flavors.
Health Benefits & Warnings
Health Benefits
✔ Rich in Iron – Good for anemia prevention.
✔ Aids Digestion – Contains natural probiotics.
✔ Boosts Immunity – Packed with Vitamin C and antioxidants.
Warnings
⚠ Not suitable for people with acidity issues – Gongura is naturally sour.
⚠ Consume in moderation – Excessive intake may cause stomach discomfort.
Storage Instructions for Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat with a little oil before serving.
- Do not freeze as it alters the texture.
Things to Know
- There are two types of Gongura – Red-stemmed (more sour) and Green-stemmed (less sour).
- Gongura Pachadi tastes best when aged for a few hours after preparation.
- Sesame oil enhances the flavor better than regular cooking oils.
FAQs
1. Can I make Gongura Pachadi without onions?
Yes, you can skip onions and still enjoy the authentic taste.
2. Is Gongura Pachadi spicy?
It depends on the number of green chilies used. Adjust as per taste.
3. Can I store Gongura Pachadi for a long time?
Freshly made pachadi stays good for 3 days in the fridge. For long storage, use more oil.
4. Can I use dried gongura leaves?
Fresh leaves are recommended, but dried ones can be rehydrated in warm water and used.
