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Aug 1, 2013

Gongura Pachadi/ Pulicha Keerai Chutney

Gongura Pachadi or chutney is an "Andhra Special”. Different regions call it with different names- red sorrel leaves (English), Gongura (Telugu), Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambada (Hindi). Gongura leaves are famous for their rich iron content and they taste sour.

I love this chutney very much, because of its tangy taste. Yesterday I bought this fresh Gongura leaves from Indian grocery store. Today I made this wonderful chutney.

Gongura (Red sorrel) Leaves            - 1 big bunch
Whole Red chilies                             - 8 no. (According to your spice level)
Grated ginger                                     1tsp.
Fenugreek (Methi) seeds                   - ¼ tsp.
Black gram (Urdh) dhal                     - 1tbsp.
Bengal gram (Chenna) dhal                -1tbsp.
Red Sorrel Leaves
Coriander seeds                                  2tbsp.
Oil                                                     1tbsp.
Salt                                                    to taste.
Oil                                                      1tbsp.
Mustard seeds                                      1tsp.
Broken chilies                                       4 no.
Cumin seeds (Jeera)                              1/2tsp.
Hing                                                      a pinch.
Curry leaves                                           few.


  • Wash and separate leaves from the stalks and leave them out to dry.
  • Heat a oil in a pan, add the leaves and sauté them until soft. Remove and let it cool.
  • Heat a 1 tsp. of oil in the same pan, fry brownly the red chilies, Methi, Urdh dhal, Chenna dhal, coriander seeds and ginger. Remove from the fire and let it cool.
  • Combine all the fried ingredients with salt and grind in a mixer without adding water.
  •  Heat the oil in a pan, and add mustard seeds, when they splutter, add all
  • Seasonings and fry for a minute. Remove from the fire.
  • Add fried seasonings to the ground gongura chutney along with oil. 
  • It goes well with rice, chapatti and snacks. It can stored in the refrigerator for almost 3 weeks. 

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