Posted by: Juveria | August 28, 2009

Gongura Pachadi (chutney)

I have no doubt in my mind that Gongura pachadi is Andhra people’s favorite recipe. It is a very popular and authentic dish back in my state. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. By the way let us know little bit about Gongura. It is a Green Leafy Vegetable and quintessential veggie in Andhra. The botanical name is Hibiscus Cannabinus. In Telangana it is known as puntikura, in hindi Ambadi, and in english it is known as Red Sorrel Leaves (relative of Rossell).

Gongura is available in two varieties, one is the white stemmed one, and the other with the red stems which is more sour than the other one. Gongura is very rich in iron and provide a very good nutritional value. So what more can I say about the red sorrel guy…there we go… not only it tastes good, feels sour on the tongue and also has a great nutritional value. So, Bon Apetit.

Gongura leaves are used to prepare curries, pickles and dals. This actually is a side dish but has won the hearts of many as if it is an Entr√©e. I can eat my whole rice meal only with Gongura chutney. If made with little love this dish can turnout to be so great that you cannot live without it. The one I am posting today is my mom’s recipe.

Gongura Chutney

Gongura Chutney

This is how I make it:

2 bunches of Gongura
16 Red chillies
1 Onion
Cilantro (coriander leaves)
4 cloves of Garlic
Cumin seeds
Mustard seeds
2 tbsp Chana dal
2 sprigs of Curry leaves
salt to taste

Getting started with cooking:

In a non-stick pot heat some oil and fry up to 10 red chillies.
Remove the red chillies from the oil and keep them aside.
In the same oil , cook the gongura leaves on medium or low flame up until 8 to 10 minutes.

In a blender take the fried red chillies, garlic cloves, cumin seeds
and salt and blend them into a fine powder.
Add the cooked gongura leaves and blend them all together into a fine paste.

cut onion into some small pieces, and cilantro too.
For tempering heat some oil and add some cumin seeds, mustard seeds, coriander seeds, 3 tbsp of chana dal,3 cloves of garlic , curry leaves, and 5 to 6 red chillies .
Remove from oil and let it rest for 2 mins and the add this tempering to the fine paste.

In a serving bowl add the freshly cut onion to the Gongura chutney. Tastes good with white rice and fresh oil or ghee on the side.

Enjoy the Andhra delicacy.
So long……! chao.



  1. Hi Juveria.
    I Like the site, i hope its gonna help people who really wish to eat a good indian food.
    The recipes are really mouth watering.

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