Gongura pachadi / Gongura Chutney is an authentic and delicious and instant Pachadi or chutney recipe without garlic, is popularly made in ANDHRA PRADESH. This is a tangy, spicy and flavorful pachadi made with gongura/sorrel leaves and sesame seeds as star ingredients. Sesame seeds adds nutty flavor and fried onions gives light sweetness and crunch. This is a guilt-free type of pachadi uses very little oil, salt and no masalas at all, so you can enjoy without worrying about calories, salt and oil content. This is a must have dish in most of the houses in Andhra as it tastes great when mixed with hot rice and a dollop of melted ghee and can also relished by spreading inside dosa, upma, rice rava upma, chapathi or jowar roti too. This is one of the ways of making gongura pachadi at our home and the recipe might have slight variations in every house. Note: This is not an year round pickle.
Gongura pachadi can be made in many ways. This recipe I am sharing with you here is using green chillies and sesame seeds. Most of the time gongura pachadi made with red chillies, garlic and other spices. But this recipe is without any spices, fresh, not too oily and can be eaten with almost anything. This is a simple recipe and is quick to make with just 4 ingredients. This is finger licking goo..d.
Gongura leaves are nutritionally dense food which support cleansing and rejuvanation. They protect liver, improves blood quality and quantity, prevents certain cancers and inflammations, prevents hyper tension, improves immunity and digestion, helps manage diabetes, aids in weight loss, good for eyes and bones, also helps in hair growth, and many more.. But lactating mothers avoid gongura leaves as they reduce milk production. Gongura is rich in folate, Vitamin B6, iron, calcium, magnesium, zinc, anti-oxidants, protein and vitamin A and C.
Please visit my other chutney recipes:
- Cabbage Pachadi/Chutney
- Avocado Tomato Chutney/Pachadi
- Dondakaya Kobbari Pachadi|Ivy Gourd/Tindora Coconut Pachadi
- Masala Mamidikaya Pachadi|Masala Mango Pickle
- Tomato Pickle | Andhra Style Tomato Nilva Pachadi with Sun Drying Method
- Beerakaya Pachadi
- Vanakaya/Eggplant-Chinthakaya Roti Pachadi
- Dhondakaya/Tindora Pachadi
How to make Instant Gongura Pachadi
PREP TIME: 3 MINS COOK TIME: 10 MINS TOTAL TIME: 13 MINS COURSE: CHUTNEY/PACHADI, SIDES CUISINE: SOUTH INDIAN SERVINGS : 4
- gongura / sorrel leaves – 2 handfuls
- sesame seeds – 6 tbsp
- green chillies – 8-11
- onion – 1, cut into cubes, then separate layers
- salt – to taste
- oil – 3 tbsp
- Dry roast sesame seeds on low flame until they start sputtering.
- Heat a pan, add oil, add onion cubes. Saute them until they turn soft and light golden. Take them onto a plate and keep aside for later use.
- In the same pan, add green chillies. Keep tossing until you see small spots appear on them. Keep them aside.
- In the same pan, add little oil, then put gongura leaves with 1/2 cup of water. Cook them until the leaves wilt and then melt. Leaves become mushy and water evaporates.
- Cool the leaves.
- Transfer sesame seeds into a blender and blend to smooth powder.
- Add green chilies and salt, blend again.
- Add gongura leaves and grind to a smooth paste. Check salt and adjust.
- Transfer gongura pachadi into a serving bowl, add onion on top. You can mix or just keep them on the pachadi. Don’t need to add the seasoning with oil again.
- Serve pachadi with hot steamed rice with melted ghee on it.
- This chutney doesn’t need any thadka or tempering. But you may add if you feel like it.
- You can also use mortar pestle instead of grinding.
Step by step photo instructions
- Dry roast 6 tbsp sesame seeds on low flame until they start sputtering.
2. Heat a pan, add 3-4 tsp oil, add 1 small onion cubes, petals separated. Sauté them until they turn soft and light golden. Take them onto a plate and keep aside for later use.
3. In the same pan, add 8-11 green chillies. Keep tossing until you see small bubbles on them. Keep them aside.
4. In the same pan, add 1-2 tbsp oil, then put gongura leaves with 1/2 cup of water. Cook them until the leaves wilt and then melt. Leaves become mushy and water evaporates.
5. Cool the leaves.
6. Transfer sesame seeds into a blender and blend to smooth powder.
7. Add green chilies and salt, blend again.
8. Add gongura leaves and grind to a smooth paste. Check salt and adjust.
9. Transfer gongura pachadi into a serving bowl, add onion on top. You can mix or just keep them on the pachadi. Don’t need to add the seasoning with oil again.
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