Gongura Pachadi Recipe Andhra Style - Pavanis Kitchen

Steps by steps Gongura Pachadi

Gongura Pachadi is a distinctive and traditional chutney originating from Andhra Pradesh, a state in South India known for its bold and spicy flavors. The pachadi (chutney) primarily features Gongura leaves, known as sorrel leaves in English, as the star ingredient. These leaves are celebrated for their tart and slightly bitter flavor profile, which imparts a unique taste to dishes.

The preparation of Gongura Pachadi typically requires the sautéing or steaming of Gongura leaves until they wilt and soften. Alongside this key ingredient, a variety of other components such as red or green chilies, onions, garlic, mustard seeds, cumin, fenugreek seeds, and seasoning are used to create a chutney with a complex, tangy, and spicy character.

Once the Gongura leaves have been prepared, they are ground into a paste, often along with the other aromatic ingredients, creating a sauce with a rich red or green color depending on the type of chilies and Gongura used. A significant aspect of Gongura Pachadi is the tempering step, where spices like mustard seeds, asafoetida, dried red chilies, and curry leaves are fried in oil, releasing their fragrant oils, before being mixed into the chutney to add depth to the flavor palette.

Gongura Pachadi Recipe

Gongura Pachadi Recipe Andhra Style - Pavanis Kitchen

Gongura Pachadi

One of the signature recipes of Telugu cuisine is a chutney made with gongura, or sorrel leaves. When cooked, the leaves become sticky and tangy. They’re usually spiced with red chiles and garlic. Serve this chutney with steamed rice and ghee to make it a meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 20 people
Calories 1560 kcal


  • 1 large skillet


  • 3 tablespoons sesame oil divided
  • 1 teaspoon fenugreek seeds
  • 5 dried Guntur chiles
  • 3 cups sorrel leaves or gongura, rinsed and finely chopped
  • 3 garlic cloves finely chopped
  • 3 shallots finely chopped
  • 2 teaspoons salt
  • 2 tablespoons water


  • In a large skillet over medium heat, heat 1 tablespoon of sesame oil.
  • Add the fenugreek seeds and Guntur chiles. Sauté for 45 seconds to 1 minute until fragrant. Transfer to a dish and set aside.
  • Return the skillet to medium heat and heat the remaining 2 tablespoons of oil.
  • Add the sorrel leaves, garlic, and shallots. Sauté for 7 to 8 minutes until the sorrel leaves wilt and no longer smell raw. Turn off the heat and let cool.
  • In a blender, combine the roasted fenugreek seeds and chiles, sorrel, garlic, shallots, salt, and water. Pulse into a coarse chutney. Refrigerate in an airtight container for about 5 days.


You can add more water when pulsing, but the shelf life of the chutney will be
shorter. After pulsing, add one more tablespoon of sesame oil for more flavor.
Keyword fenugreek seeds, sesame oil

Cooking Tips about Gongura Pachadi

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  • Selecting Gongura Leaves: Choose fresh Gongura leaves that are deep green in color as they provide the best flavor and tartness. Ensure that they are free from any blemishes or yellow spots.
  • Preparation of Leaves: Wash the leaves thoroughly to remove any dirt or grit. Since Gongura leaves can be quite tangy, balance their sourness with other ingredients in your recipe.
  • Cooking Gongura Leaves: You can either steam or sauté the leaves until they are wilted. This softening is important as it makes the leaves easier to grind and helps reduce some of their innate bitterness.
  • Combining with Spices: Balance the potent tanginess of Gongura with aromatics and spices like garlic, red chilies, fenugreek seeds, mustard seeds, and a pinch of asafoetida during the cooking process.
  • Oil Choice: Typically, sesame oil or peanut oil is used in making Gongura Pachadi as these oils add a unique flavor to the chutney and help in the preservation process.
  • Tempering (Tadka): A final tempering of mustard seeds, dried red chilies, urad dal, and curry leaves fried in oil can be added to the finished chutney. It introduces a kick of flavor and complements the tartness of the Gongura leaves.
  • Spice Levels: Adjust the amount of chili to control the spiciness of your pachadi according to your taste preference.
  • Texture: Decide the texture you prefer for your Pachadi—some people like it coarse and rustic while others prefer a smooth paste.
  • Seasoning: Salt the chutney adequately as it not only works as a flavor enhancer but can also help preserve the chutney for longer.
  • Storing: Gongura Pachadi should be stored in an airtight container, preferably glass, in the refrigerator. Use a clean, dry spoon each time you serve it to prevent spoilage.

Serving suggestions about Gongura Pachadi

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  • With Steamed Rice: Gongura Pachadi is most commonly mixed with steaming hot rice along with a dollop of ghee or sesame oil. This is a traditional way to enjoy the pachadi.
  • As a Side for Flatbreads: Serve it on the side with rotis, chapatis, or parathas to add a burst of flavor to each bite.
  • With Lentils and Stews: It makes an excellent accompaniment to dals (lentil stews), sambar, and rasam, bringing a tangy edge that complements these comforting dishes.
  • Part of a Thali: Include Gongura Pachadi as one of the chutneys in a thali to offer a variety of flavors and complement the other components of the meal.
  • As a Spread: Use Gongura Pachadi as a spread for sandwiches or wraps, especially ones with a milder filling, to elevate their taste.
  • Dipping Sauce: It works well as a dip for savory snacks such as pakoras, fritters, or even crackers, particularly for those who appreciate tanginess.
  • With Yogurt: Mix a spoonful of Gongura Pachadi into plain yogurt to make a tangy raita. It’s refreshing and can balance out spicy main dishes.
  • In Meat Dishes: Gongura Pachadi can be used as a marinade for meat before grilling or roasting, lending its unique flavor to dishes like chicken or lamb.

Top 5 FAQs about Gongura Pachadi

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  • What is Gongura Pachadi made of? Gongura Pachadi is made using Gongura leaves, which are also known as sorrel leaves, as the main ingredient. It’s combined with green or red chilies, onions, garlic, mustard seeds, cumin, fenugreek seeds, and seasoning to create a tangy and spicy chutney.
  • How do I prepare Gongura leaves for the chutney? To prepare Gongura leaves for the chutney, wash them thoroughly to remove any dirt. Then, either steam or sauté the leaves until they have wilted and softened before grinding them into a paste with other ingredients.
  • Can Gongura Pachadi be stored, and how long does it last? Gongura Pachadi can be stored in an airtight container in the refrigerator. When stored properly, it can last for up to a week. However, for optimum freshness and flavor, it is best consumed within the first few days.
  • Is Gongura Pachadi very spicy? The spice level of Gongura Pachadi can vary widely depending on the amount and type of chilies used. You can adjust the quantity of chilies to suit your taste preferences.
  • What dishes does Gongura Pachadi pair well with? Gongura Pachadi commonly pairs with steamed rice and ghee. It’s also served alongside various other dishes like rotis, dal, sambar, and rasam. Additionally, it can serve as an accompaniment to snacks such as pakoras and fritters.

Gongura Pachadi, with its remarkable tangy flavor derived from the Gongura leaves, is a celebrated condiment hailing from Andhra Pradesh in South India. Its unique taste profile—a melding of sourness, subtle bitterness, and spice—makes it an exceptional addition to meals, greatly loved for its ability to infuse vibrancy and zest into even the simplest dishes.


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