Easiest Way to Spring Appetizing Andhra Gongura Pachadi with Steamed Rice

Essie Santiago

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Easiest Way to Spring Appetizing Andhra Gongura Pachadi with Steamed Rice Delicious, fresh and tasty.

Andhra Gongura Pachadi with Steamed Rice. Relish the fiery Gongura Pachadi from Andhra Pradesh, with its hot and sour combo taste mixed in hot steamed rice with a dollop of alluring aromatic ghee. Gongura a spicy tangy pachadi is the signature dish of Andhra Pradesh known for its exotic flavor and it has crossed the national borders for its deliciousness. The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice.

It is an important part of every festive meal or feast.

Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant.

Did you know: Sorrel leaves are rich in iron, vitamins, folic acid and antioxidants.

You can have Andhra Gongura Pachadi with Steamed Rice using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Andhra Gongura Pachadi with Steamed Rice

It’s 250 Gms of Gongura or Sorrel leaves.
It’s 10 of dry red chillies.
Prepare 2 tbsp of Oil.
You need 1 tbsp of Coriander seeds.
It’s 1 tbsp of Cumin seeds.
Prepare 10 of Garlic pods.
Prepare To taste of Rock salt.
It’s of For the tempering:.
It’s 2 of dry red chillies broken into half.
It’s 1 tbsp of chana dal or horse gram.
You need 1 tsp of mustard seeds.
You need 5 of curry leaves.

Simple dal with steamed rice itself a yummy meal isn't it?

Mostly I will make this for lunch.

Hope you know the red sorrel leaves is the name of the gogura and it has a lot of health benefits.

Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil).

Andhra Gongura Pachadi with Steamed Rice step by step

Wash the leaves and let them drain nicely in a colander. There is no need to chop it. Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy..
Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool. In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. Transfer the paste to a dish and keep aside..
Now for the tempering- Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it..
Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven like I did. This pickle goes well even with dosas. It is up to you how you want to relish it..
This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator. Homemade gongura chutney is awesomely tangy, spicy and delectable..

Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice.

Looking for some more South Indian kind of instant chutney recipes then do try tomato pickle and mango pachadi on the blog which goes well with any main course recipe such as rice or other rice varieties or any dosa recipe.

Andhra Gongura Pachadi Recipe, Learn how to make Andhra Gongura Pachadi (absolutely delicious recipe of Andhra Gongura Pachadi ingredients and cooking method) Its a pickle, its a chutney and its just smashing!

Made with sorrel leaves, this one is a real crowd pleaser.

This Andhra Gongura Pachadi recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.