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!
First clean the sorrel leaves by removing them from the stems and washing them thoroughly in running water. Spread them on a clean white 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. Remove them on to a plate and let them cool down.
Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Remove onto a bowl.
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.
Remove the red chilli powdered mix into a bowl with ground sorrel leaves. Mix them both well together – if required, pulse them together in the blender. At this stage, check for salt. In a pan, heat ¼ cup of sesame/gingely oil. Once the oil is hot, remove from heat. Add garlic pods (optional). Let this completely cool down. Add it to the powdered mixture of sorrel and red chillies. Mix well.
Store in an air tight container and use dry spoon. Let the pickle rest for a couple of days before using for better taste. Serve a teaspoon of it with a cup of hot rice and sesame oil/ghee.
Notes
There are a number of versions of making this Gongura Pachadi but this is how we have been making it at our house ever since I have known it.
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.
All the grinding would happen in a large sized mortar and pestle (rolu-rokali in Telugu) which adds to the taste of the pickle. With changing times, mixer-grinders are being used these days.
Adjust the red chillies as per spice preference. As per the sourness of the sorrel leaves, quantity of the red chillies differ.
Adjust salt as per liking. The pickle has to be properly salted or else, will not stay for long.
Salt and oil are the preservatives of this pickle and no skimping on oil either. The pickle must be wet with oil and on storing for 2-3 days, should float on top.
Garlic is optional but I love the flavor and insist on adding.
For best taste, Let the pickle rest for a couple of days. Serve it with rice with a side of raw onions – nothing can beat this combo.
Store it in a glass/porcelain container for longer shelf life.