Sunday, May 8, 2016

Gongura Pachadi / Red Sorrel Leaves Chutney ~ Day 113

Gongura pachadi or chutney is a classic and authentic dish of Andra Pradesh.   It is prepared with a tangy and sour-tasting leaves called  Red Sorel.  In Tamil, it is called Pulicha Keerai.   Typically, crushed garlic is added with a tempering to the chutney.  Though I love garlic, my folks not so much.  Hence, I skipped the garlic.  Feel free to add, if you wish.  

 Preparation time: 10 minutes
Cooking time: 15 minutes
Yields: 1 cup

  • Gongura / Sorrell leaves - 2 bunches, separated from the stalks
  • Dried red chilies - 8 to 10
  • Coriander seeds - 2 tbsp
  • Urad dal - 1 tbsp
  • Mustard seeds - 1 tsp
  • Fenugreek / Methi seeds - 1 tsp
  • Salt - to taste
  • Sesame oil - 4 tbsp

  1. Wash and spread the gongura leaves on a kitchen towel.  Let it dry in a shade until completely dried.
  2. In a small skillet, dry roast the red chilies, coriander seeds and urad dal until golden brown.  Remove and add the fenugreek seeds.  Roast until fragrant and light brown.  Remove and roast the mustard seeds until it starts to pop.   Let the roasted ingredients cool and grind to a coarse powder.
  3. Heat 4 tbsp oil in a skillet.  Add the dried gongura leaves and saute until wilted and soft, about 5 minutes.  Let cool completely.
  4. Add the sauteed gongura with the ground spice powder along with salt and pulse until combined.  
  5. Transfer the chutney into a clean, dry glass jar and store in a refrigerator for up to 3 weeks.  
  6. To serve: Mix the chutney with hot steamed rice and a generous dollop of ghee.

No comments:

Post a Comment

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.