Gongura Pachadi | Andhra Style Gongura Pickle
Learn how to make Andhra Style Gongura Pachadi with detailed step by step pictures. Easy Andhra Gongura Pickle with Garlic recipe, best with hot rice and ghee!
Equipment
- Wide Pan
- Blender/Mixer Grinder
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 cups Gongura/Sorrel Leaves
- 100 grams Dried Red Chillies ~50-55
- ½ cup Gingelly/Sesame Oil + extra as needed
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Mustard Seeds
- 1.5 teaspoon Hing
- 3 teaspoon Rock Salt Powdered adjust accordingly
- 20 Garlic Pods optional
Instructions
- Clean sorrel leaves by removing them from the stems and washing them thoroughly in running water. Spread them on a clean cloth and let them air dry for atleast a day. No need to put the leaves in hot sun.
- In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. It should not be completely dry.
- Mix half of the salt with the roasted sorrel leaves, remove and let it to cool.
- Meanwhile, in the same pan, heat 1 tsbp of oil. Add fenugreek and mustard seeds. As they splutter, add dried red chillies. On a low flame, fry the chillies until they turn deep red. Add the remaining salt. Remove from heat and let it cool down. Grind this into a smooth powder as well.
- Now add wilted sorrel leaves, pulse them together in the blender a few times. It should be coarse to retain the texture. At this stage, check for salt and add more if preferred.
- In a pan, heat ¾ cup of sesame/gingely oil. Once the oil is hot, remove from heat. Add hing and garlic pods (optional). Let this completely cool down. Add the prepared gongura mixture. Mix well (using hands or spatula as preferred)
- Store in an air tight container and use dry spoon. Let the pickle rest for a couple of days for the flavors to seep in. Serve a teaspoon of it with a cup of hot rice and sesame oil/ghee.
Video
Notes
- There are a number of versions of Gongura Pachadi - this is how it has been made in our house as long as I can remember.
- The roasted sorrel leaves once cooled down and mixed with salt, stay well for over a year also. The rest of the procedure can be done in individual batches to prepare fresh pachadi as and when required.
- Traditionally, all the grinding would be done in a large mortar and pestle (rolu-rokali in Telugu) which genuinely adds to the taste of the pickle. Mixer-grinders work fine for everyday use.
Nutrition
Nutrition Facts
Gongura Pachadi | Andhra Style Gongura Pickle
Amount per Serving
Calories
1225
% Daily Value*
Fat
119
g
183
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
49
g
Monounsaturated Fat
46
g
Sodium
7107
mg
309
%
Potassium
638
mg
18
%
Carbohydrates
38
g
13
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
4773
IU
95
%
Vitamin C
240
mg
291
%
Calcium
163
mg
16
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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