Gongura Pacchadi Recipe | Gongura Pacchadi with Green Chillies

Gongura Pacchadi needs no introduction and is a must try if you visit any Andhra restaurant. I have already posted a version of Gongura Pacchadi recipe using Red chllies and today's version is made up of green chillies.Gongura Pacchadi and Avakaya are the most famous pacchadi and pickle varieties of Andhra and is a favorite to many.Gongura pacchadi should be mixed with hot steamed rice with lots of ghee and raw onions, it tastes absolutely delicious.

Gongura pacchadi is made out of gongura leaves(Red sorrel leaves) which has a slight tart taste and hence lending a unique taste to the pacchadi.There are two varieties of sorrel leaves- one is with the red stem and the other is with the green stem.The red stem sorrel leaves are more tart and is apt for pacchadis but if you are using the green stemmed ones you can add bit of tamarind and follow the same process to prepare the pacchadi.

Check out various gongura recipes in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal
• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice

Gongura Pacchadi with Green Chillies Recipe:

serves 4-5

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + drying time

Cuisine: Andhra | Category: Pacchadi/Thogayal

Ingredients:

1 bunch Red Sorrel leaves/Gongura

5-6 Green chillies

1 tbsp Sesame seeds

1  1/2 tsp Coriander seeds

1 Onion, roughly chopped

6-8 Garlic cloves,crushed

Salt to taste

1 tbsp Oil

to temper:

2 tbsp Oil

1/2 tsp Mustard seeds

4-5 Garlic cloves

5-6 Curry leaves

1 Red chili,optional

Method:

• Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day so that the leaves dry a bit.

• Heat 1 tsp of oil and add green chillies and fry until they blister.Add sesame seeds and coriander seeds and fry until they pop and remove them to the mixer.
• In the same pan add a tbsp of oil and add the dried gongura leaves and fry until the leaves becomes soft.You can add chopped onion now or you can even add directly in the pacchadi once it is done.If you are adding onion ,add it now along with garlic pods and cook for 1-2 mins.

• Grind the green chillies-coriander seeds mixture to a coarse powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.

• Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.

Mix the Chutney with piping hot steamed rice, ghee and raw onions.

Notes:

1. This Pacchadi can be stored in refrigerator upto 4-5 days.But if you avoid the onions in the chutney and add it later you can store it up to 10 days.
2. The red colored stem sorrel leaves are very sour in taste , but if you are using the green colored stem sorrel leaves one add bit of tamarind when the leaves are almost soft in oil.

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