Gongura Pachadi | Gongura Pickle

Gongura pachadi or Gongura pickle is a very popular delicious spicy tangy and traditional Andhra style instant  pickle variety made with sorrel leaves, garlic, red chillies and spices. It is one of the most loved dishes in Andhra cuisine. This Gongura pickle is very simple and easy to prepare and can be stored for a week.The sorrel leaves (Gongura ) are very sour so adjust the spiciness accordingly.There are few pointers to keep in mind to make this Gongura pachadi to last longer without getting spoiled, firstly the sorrel leaves must be washed, drained and dried completely without any moisture. Secondly you have to cook the Gongura leaves properly until the raw smell goes. Moreover adding gingelly oil helps to keep it fresh. This Gongura pickle or pachadi can be had with variety of dishes, you can have with steamed rice or along with idli, dosa, poori, chapati etc.. Apparently they are traditionally served along with chopped onions to enhance flavour, do try it.

Check out how to make this yummy Gongura pachadi recipe below.

Ingredients 

Gongura leaves / Sorrel leaves-2 bunches 

Garlic-6 cloves crushed + 6 cloves whole

Salt to taste 

Mustard seeds-1/2 Tsp 

Urad dal-1 Tsp 

Red chillies-2 nos

Asafoetida-1/8 Tsp 

Curry leaves few

Gingelly oil -1/4 -1/2 cup use as required 

To roast and powder-

Fenugreek-1/2 Tsp

Mustard seeds-1 Tsp

Cumin seeds-1 Tsp 

Coriander seeds-1 Tbsps 

Red chillies- 15-20 nos 

Gongura Pachadi Recipe Video 

Method 

👉Pluck the sorrel leaves from the stem, wash 4-5 times drain the water completely and spread on a kitchen towel to dry completely. Make sure there is no moisture left.

👉Heat a Tsp of gingelly oil in a kadai add the ingredients given under to roast and powder one by one and roast until they are golden brown colour . Cool completely.

👉In the same kadai heat 1-2 Tsps of oil add the Gongura leaves and sauté in medium flame until they wilt and cooked well.Allow it to cool completely.

👉To roasted masala ingredients in the mixie jar add garlic, salt and grind coarsely then add the cooked and cooled Gongura leaves and grind everything together coarsely without adding water.

👉Now heat the remaining oil in a kadai add mustard seeds, urad dal, curry leaves, red chillies, asafoetida and crushed garlic and sauté well . Switch off the gas and then add the ground paste, make sure you mix everything well then switch on the gas again and continue to cook for 2-4 mins in medium flame until all the moisture is absorbed.

👉Remove from heat and allow the Gongura Pachadi to cool down completely and then store in a clean container or bottle.

👉Use a clean dry spoon while serving. 

👉Enjoy with hot steamed rice drizzled with ghee or with idli, dosa, poori, chapati etc.

Preparation Time-30 mins