Sambar Khichdi
45 min
FeaturedMedium
Gongura Pachadi (Sorrel Leaves Chutney)
Gongura Pachadi is one of the most iconic dishes from Andhra cuisine, known for its bold, tangy, and spicy flavor. Made using fresh sorrel leaves (gongura), this chutney delivers a unique sour taste that pairs perfectly with hot rice and ghee. A staple in many Andhra households, it brings together simple ingredients and transforms them into a deeply flavorful and comforting dish.
45
Prep (min)
25
Cook (min)
70
Total (min)
4
Servings
Main Ingredients
- 2 cups gongura leaves (sorrel leaves)
- 4–5 garlic cloves
Spices
- 4–5 dried red chilies or Rasavita chilli powder
- Salt to taste
Tempering (Tadka)
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- Pinch of hing (asafoetida)
Instructions
1
Clean & Prep
Wash gongura leaves thoroughly Dry them completely (important)
2
Cook the Leaves
Heat 1 tbsp oil Add gongura leaves Cook until soft and wilted
3
Fry Spices
Add oil to the pan Fry red chilies, garlic, chana dal, urad dal Cook until golden and aromatic
4
Grind the Pachadi
Add cooked gongura + fried spices + salt Grind to a thick, slightly coarse chutney
5
Tempering (Tadka)
Heat oil Add mustard seeds, cumin seeds, hing Let it splutter Pour over chutney
6
Serve Hot With
Hot rice + ghee Idli / dosa Chapati
Pro Tips
- 1Dry leaves fully to avoid bitterness
- 2Adjust chilies based on spice level
- 3Add 1 tsp oil while grinding for smoother texture
- 4Tastes even better after a few hours
Want perfect taste every time?
Download our free Spice Ratio Guide — get restaurant-quality results at home.
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