Gongura Chutney Recipe, Andhra Styleis an authentic dish from the cuisine of Andhra Pradesh. Though it is made all over India, but today, I have decided to write the Andhra version.
Jump to Recipe Print Recipe
Gongura (Red Sorrel leaves) isalso known as ambada bhaaji in Maharasthra and pulichikirai in Tamil Nadu. It is very famous in South India especially for its various varieties like Gongura Pachadi (Gongura chutney), Niluva Gongura Pachadi (Gongura pickle) and Gongura pappu(Gongura Dal) and so many other recipes.
For more similar recipes try the following
Mango Dal recipe,Allam Chutney,Tomato Onion Chutney
The Gongura Chutney Recipe, Andhra Style, or the Gongura Pachadi, as the pachadi stands for chutney in Telugu, is one of my favorite recipes.
The gongura leaves that we get in my Abba’s native town in Andhra is also very different which will enhance the flavor of this Gongura Chutney or the Gongura Pachadi to another level. I have not seen those leaves anywhere else, to be honest.
Table of Contents
How to choose gongura leaves?
Look for leaves that are firm and not wilted.
The smaller the leaves, better will be the taste.
The gongura leaves should not be yellow or brown.
What is the taste of gongura leaves
The gongurahas a very distinct sour and tangy taste. They are perfect to be served with plain rice or simply as a pickle.
Different methods you can make gongura chutney or pachadi
You can make gonguraleaves in various forms and methods.
Add some boiled dal to the gongura curry for a yummy gongura pappu.
You can make pickle by excluding water and tomato from the recipe. Ensure that you cook on relly low flame to prevent burning.
Add more tomatoes to the gongura make a smooth gravy for rice.
Make chicken masala and add the gongura to relish the popular gongura chicken recipe.
Expert Tips for storing the Gongura Chutney
If you are planning to store the gongura chutney, wash and dry the leaves completely. The moister from the leaves will spoil the chutney faster.
Skip the tomato and water completely.
Store in the refrigerator for best results.
You can store up to a fortnight in the refrigerator.
Even if you make with tomato, you can easily store the gongura pachadi for couple of days in the refrigerator. This is a great make ahead dish.
My version is a quick and instant gongura chutney recipe in andhra style. Hence tomato was added and I didn’t dry the leaves as the chutney was consumed within two days of making.
Heat oil in a pan and fry the onion till translucent.
Add garlic and green chilis and fry till the garlic browns.
Now add the turmeric powder and tomato and cook till the tomato is tender.
Add in the gongura leaves and a cup of water and cook till the gongura leaves are tender and change the color.
Mix in the salt and mash it with a wooden dal masher or put in a blender and blend coarsely.
Preparing Tadka
Heat oil in a pan and add the mustard seeds till they splutter.
Add in the garlic, red chili and curry leaves. Cook till garlic is browned. Your tadka is ready
Making Gongura Chutney
Pour this tempering over the blended gongura and your gongura chutney recipe is ready to serve.
Notes
Choose bright green gongura leaves for best taste and flovor. You can add in the stems if you would like more sourness to it.
You can store this chutney for a couple of days in the refrigerator.
Keyword gongura chutney
Until next time
Fareeha
Help us provide you with more recipes by sharing this recipe with your friends.Please don’t forget to like and comment if you like this recipe.
This recipe was originally published in May 2016. It has been retested and updated with reader feedback. New step by step photos have been added and the recipe has been made printable.
Gongura pachadi also known as gongura chutney is a Andhra style side dish made with sorrel leaves, red chilies, garlic and other basic spices. Red sorrel leaves are called as gongura or puntikura in Telugu, pulicha keerai in Tamil, punde pale in Kannada and Ambaadi in Marathi, pitwaa in Hindi.
Constipation and Anemia are common issues during pregnancy that can be treated by consuming gongura as it has strong laxative properties and is rich in iron (as mentioned already). Caution: Excess consumption of gongura can have side effects like blood clotting and kidney stones. Please take it in moderation.
These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.It also increases appetite since it is high in vitamin C. These leaves hold a special place in the Andhra cuisine especially in and around Guntur region.
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.
Also known as Red Sorrel, and Ambada, Pitwaa, or Pulicha Keerai in parts of India, you might hear Gongura referred to as the roselle plant as well, since the calyx that surrounds the plant's blossoms is known as a roselle and is often used to make jellies, jams, juices, and natural food coloring.
Gongura is high in nutrients and antioxidants, which is beneficial to your health and can help you avoid a variety of ailments. It gives curries, dals and chutneys a tangy, sour taste. It is consumed more frequently during the summer months since it aids in the reducing of body temperature.
Gongura/ Sorrel leaves are rich in carbohydrates, fiber and protein that can increase energy levels and can be included in a balanced diet. It also helps to keep one away from hunger pangs and cravings hence can be included in a weight loss diet.
2)..“gongura” is a combination of two Telugu words “”gOgu” and “koora”—”గోగు+కూర”.. There are two varieties Red and White and Red variety is more nutritious and has good medicinal values.. Gongura is a plant, either Kenaf (Hibiscus cannabinus) or Roselle (Hibiscus_sabdariffa), grown for its edible leaves in India.
Gongura Puvvu, also called Rosella Flowers are procured directly from farmers' cooperatives. osella is known to increase stamina and endurance, help with detoxification (neutralizing poison) as well as lowering blood pressure, blood sugar levels, uric acid and cholesterol in the body.
Both the green-stemmed and red-stemmed varieties are used in cooking. The red sorrel leaves are more sour than the green varietal and are widely planted as a summer crop—higher temperatures are believed to intensify the sourness.
In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and fried in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and lentil curry.
Gongura chicken is a spicy and slightly sour tasting curry made with chicken, gongura, onions, chilies, spices & herbs. Gongura chicken is served with hot ghee and rice. It can also be served with roti or chapati. Gongura chicken is a very common dish in some regions of Andhra Pradesh and is consumed often.
Consuming Andhra Gongura pickle regularly can help prevent constipation, bloating, and other digestive issues. Supports Bone Health: Gongura leaves are a good source of calcium, essential for maintaining strong and healthy bones.
Rich in Antioxidants: Gongura leaves are packed with antioxidants such as vitamin C, flavonoids, and polyphenols. These compounds help protect cells from damage caused by free radicals, reducing the risk of chronic diseases like heart disease and cancer.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
