Gongura (Sorrel leaves) is an important part of Andhra cuisine, it has been a part of all our childhood memories, everyone loves gongura chutney, who can forget hot rice mixed with gongura pachadi with a little fresh ghee, the very thought of it will take you back to your childhood. The gongura pachadi is famous all over the south, many people in Andhra refer to it as Andhra Matha (Mother Andhra).
It’s also quite popular in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and PundiSoppu respectively. The Tamil name is derived from its sour flavor that sets this spinach apart. flavor and taste, Gongura is quite healthy too, It is extremely rich in iron, antioxidants, and vitamins. Gongurapachidi is a dish that you will find almost in every Andhra restaurants across India along with the famous fun powder. The great thing about gongura is that once you make it, You can typically preserve this for two to four weeks, which means that you can make it in bulk and store it to use it whenever you want to add a little spice to your meal.
How You Can Make GonguraPachidi At Home
•Take a pan and heat 3-4 tablespoon oil
•Add the Gongura leaves to the pan
•Fry them till they lose their color and become soft
•To the same pan, add some oil and fry red chilies till they become crisp, then add cumin seeds to the pan and switch off the flame.
•When the mixture cools down, add it to a blender along with ginger and salt, blend the mixture till it becomes smooth.
•Add leaves and pulse to the mixture
•You can add curry leaves, chana dal, and urad dal if you want, add salt and spice now, if you want more spice, fry and blend more red chilies.
•Your GonguraPachidi is Ready