GONGURA CHUTNEY RECIPE ~ Easy Chutney Recipes ~Gongura Pachadi /

GONGURA CHUTNEY RECIPE / KONGURA PACHADI / GONGURA PACHADI / ANDHRA STYLE GONGURA PACHADI RECIPE / EASY CHUTNEY RECIPE / GONGURA THOGAYAL RECIPE / GONGURA THUVAIYAL RECIPE / BREAKFAST SIDE / IDLI DOSA SIDE DISH RECIPE / SOUTH INDIAN CHUTNEY RECIPES / ANDHRA CHUTNEY RECIPES / LUNCH SIDES / புளிச்சைக் கீரை

Gongura is a green vegetable from the coastal regions of Andhra Pradesh which is very rich in iron, vitamins, floci acid and anti-oxidants. Mainly it is used to make pachadi / chutney / thogayal and sometime sas a pulihora because of its tangy taste. It is also very popular in Tamil Nadu too, known as pulichakeerai (புளிச்சைக் கீரை). My amma makes thick thuviayal to go as a side for thayir sadam / curd rice. This recipe is more Andhra style preparation shared by my friend Padma, who hails from Vizag. I use to relish quite a bit whenever I visit them. Here in US its known mostly as Sorrel leaves and you can refer notes Gongura & Sorrel from wiki…

Ingredients
4 cups (tightly packed)	Gongura leaves (usually 1-2 bunch)
1 cup or 10 small onions	Onion (chopped)
2 cloves	Garlic
1 teaspoon	Coriander seeds
4 long	Dry red chilli
3 tablespoons	Oil
¼ teaspoon	Salt
¼ teaspoon	Mustard
¼ teaspoon	Cumin seeds
¼ teaspoon	Bengal gram
2 pinch or 1/4 teaspoon	Asafoetida powder / hing
6 leaves	Curry leaves
1 long	Red chili

Sorrel leaves comes in two colors – some look green some slightly reddish, you can use any variety of this recipe. I got these from local Indian store (Patel Bros).

I’ve used regular yellow onion but they taste super yummy with small sambar onion/ pearl onions.

Separate the leaves from the red stalks and wash. Squeeze as much as water from the leaves and keep aside. Dry roast the coriander / dhania seeds in a pan, remove and let cool. Heat 2 tablespoons of oil and fry the onions and garlic until they turn light brown. Add the gongura leaves and stir fry over medium flame for few minutes. When the leaves change colour and becomes wilted, switch off and cool. Using a food processor or mixie, first grind the coriander to a powder then add the gongura mixture and red chilli with salt. Use the pulse setting and run the processor for couple of times until everything blends together. Do not over grind, that will end up like a gooey paste, we want nice coarse consistency. Now for tempering(Thalimpu / Thalikka / Tadka) heat remaining 1 tbsp oil, splutter mustard, cumin, bengal gram, red chilli and curry leaves. Sprinkle some asafoetida and add this to the chutney and mix. Serve with piping hot rice topped with ghee. Yummo!!