Ingredients to roast
10 Dry Red Chillies , adjust according to your taste
2 tablespoons Coriander (Dhania) Seeds
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
300 grams Sorrel Leaves (Gongura)
For seasoning
2 tablespoons Sesame (Gingelly) Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Black Urad Dal (Split)
2 to 3 Dry Red Chillies

How to make Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney
To begin making the Andhra Gongura Pachadi, first pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside.

Next, heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them

Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.

In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp.

Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.

Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly.

You will also notice the Gongura Pachadi coming away from the sides of the pan and there will be a little oil residue.

This is when the Gongura Pachadi is done, turn off heat and serve.

You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee.


3 to 4 cloves Garlic , crushed (optional)
How to make Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney
To begin making the Andhra Gongura Pachadi, first pick the sorrel/

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