Gongura Pachadi, also known as Gongura Pickle, is a beloved Andhra specialty, packed with bold flavors and a perfect balance of spice and tanginess. Made with sorrel leaves (Gongura), garlic, red chillies, and a variety of spices, this pickle is a delicious, instant recipe that brings a zesty twist to any meal. The sorrel leaves are naturally sour, which is what gives this pickle its signature tang, but the spiciness level can be adjusted according to your taste preferences. Whether served with steamed rice, idli, dosa, chapati, or even poori, Gongura Pachadi pairs beautifully with almost any dish.
This pickle is not just flavorful but also incredibly easy to prepare. Despite being so simple, there are a few key steps to ensure that the pickle lasts longer and stays fresh. First, it’s important to wash, drain, and dry the sorrel leaves thoroughly to remove any moisture. This helps in preserving the pickle for a longer time. Second, make sure to cook the Gongura leaves properly to eliminate the raw smell, which enhances the overall taste. Lastly, adding gingelly oil (sesame oil) acts as a preservative and helps keep the pickle fresh.
Tips to make perfect Gongura Pachadi:
1.Wash and dry the leaves properly: Sorrel leaves must be washed thoroughly to remove any dirt and excess moisture. Dry them completely before use to avoid spoilage.
2.Cook the leaves well: Ensure that the Gongura leaves are cooked until the raw smell disappears. This step is crucial to bring out the full flavor of the pickle.
3.Adjust the spice levels: Since the sorrel leaves are naturally sour, balance the heat of the red chilies and other spices based on your preference for tanginess and spiciness.
4.Use gingelly oil: For best preservation and flavor, use gingelly oil, which not only enhances the taste but also keeps the pickle fresh for a longer period.
5.Store properly: After preparing the pickle, store it in an airtight container, away from moisture and sunlight, to ensure its shelf life.
Gongura Pachadi is a delightful, easy-to-make pickle that is sure to spice up any meal with its tangy, savoury kick.Check our 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.
