GONGURA CHUTNEY RECIPE / KONGURA PACHADI / GONGURA PACHADI / ANDHRA STYLE GONGURA PACHADI RECIPE / EASY CHUTNEY RECIPE / GONGURA THOGAYAL RECIPE / GONGURA THUVAIYAL RECIPE / BREAKFAST SIDE / IDLI DOSA SIDE DISH RECIPE / SOUTH INDIAN CHUTNEY RECIPES / ANDHRA CHUTNEY RECIPES / LUNCH SIDES / புளிச்சைக் கீரை
| Ingredients | |
|---|---|
| 4 cups (tightly packed) | Gongura leaves (usually 1-2 bunch) |
| 1 cup or 10 small onions | Onion (chopped) |
| 2 cloves | Garlic |
| 1 teaspoon | Coriander seeds |
| 4 long | Dry red chilli |
| 3 tablespoons | Oil |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Mustard |
| ¼ teaspoon | Cumin seeds |
| ¼ teaspoon | Bengal gram |
| 2 pinch or 1/4 teaspoon | Asafoetida powder / hing |
| 6 leaves | Curry leaves |
| 1 long | Red chili |
Sorrel leaves comes in two colors – some look green some slightly reddish, you can use any variety of this recipe. I got these from local Indian store (Patel Bros).
I’ve used regular yellow onion but they taste super yummy with small sambar onion/ pearl onions.
Separate the leaves from the red stalks and wash. Squeeze as much as water from the leaves and keep aside. Dry roast the coriander / dhania seeds in a pan, remove and let cool. Heat 2 tablespoons of oil and fry the onions and garlic until they turn light brown. Add the gongura leaves and stir fry over medium flame for few minutes. When the leaves change colour and becomes wilted, switch off and cool. Using a food processor or mixie, first grind the coriander to a powder then add the gongura mixture and red chilli with salt. Use the pulse setting and run the processor for couple of times until everything blends together. Do not over grind, that will end up like a gooey paste, we want nice coarse consistency. Now for tempering(Thalimpu / Thalikka / Tadka) heat remaining 1 tbsp oil, splutter mustard, cumin, bengal gram, red chilli and curry leaves. Sprinkle some asafoetida and add this to the chutney and mix. Serve with piping hot rice topped with ghee. Yummo!!
Notes
Make about 1/2 cup chutney to serve 2-3 adults
It is pretty tangy and goes well with curd rice, kal dosai, upma etc
Do not grind too much to make a paste it will very sticky and gooey. Make a coarse texture chutney to make it more palatable.
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