Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe.This delicious chutney can be stored in the refrigerator for a week. Homemade gongura chutney is very flavorful and delicious. Today we will learn how to make gongura chutney/gongura pachadi (Andhra Style) or at home.
|Gongura chutney with rice and potatoes|
Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.
Dry roast fenugreek seeds (vendhayam) and powder it.
Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.
Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.
Then grind it along with red chillies, green chillies and salt (I used rock salt) to a fine paste. Picture below shows cooked gongura leaves.
Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry on medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.
Delicious gongura chutney/pachadi is ready. This chutney goes well with rice. I love it even with dosas. Check out more Chutney Recipes
Note -I have prepared half of the recipe given above i.e- with 1 bunch – you will get 1 cup of chutney as shown in the main picture above.
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