August 23, 2010

Andhra-style gongura pachadi recipe - How to make gongura pachadi

Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil).

In my 2.5 years in Hyderabad, if there's one thing I had acquired a taste for, it's Gongura (called pulicha keerai in Tamil, sorrel leaves in English). It's a predominantly used green vegetable in Andhra cuisine and frequently found its way a lot into the catered food at work.

Although I have seen fresh Gongura leaves many times in Little India, I pretended not to because I didn't want to admit I have never cooked with it. There, I said it! I do love a good thokku or pachadi and make this tomato thokku quite often since it has a good shelf life. Another good pickle worth trying is this sweet mango pickle that goes really well with rotis and dosas.

So back to gongura pachadi, even a girl like me can't find more excuses with a brilliant book like Cooking with Pedatha on her bookshelf, so one day I slaved on for 2 hours and ended up with (way too little) of this amazing Gongura Pachadi. High-five Pedatha!

Gongura Pachadi Recipe

You may also want to try this Gongura pappu recipe

Gongura Pachadi

8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the tender ones)
3/4 cup gingelly / sesame oil
Salt to taste
For 1st tempering:
1 tsp mustard seeds
1/2 tsp fenugreek seeds
8 dry red chillies
4 green chillies
A few curry leaves
1/2 cup chopped coriander leaves
1 tsp hing powder / asafoetida powder / perungaayam
The 2nd tempering:
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 red chillies
1/4 tsp hing powder / asafoetida powder / perungaayam
8 flakes of garlic


1. Heat 1/2 cup oil and add the gongura leaves. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. The leaves will have a cooked/fried consistency.

2. In another pan, heat 2 tbsp oil for 1st tempering. Add mustard seeds and when they pop, add the fenugreek seeds. Remove from fire and let the fenugreek brown. Then add the red chillies and as they turn shiny, add the remaining ingredients for the 1st tempering.

3. Grind the above mixture into a course paste with salt without water. Then add the cooked gongura and grind some more, but not into a fine paste.

4. Heat remaining oil for 2nd tempering and add the mustard seeds. When they pop, add the fenugreek seeds and lower flame. When they turn brown, add the garlic and red chillies. As the chillies turn shiny, add the asafoetida. Garnish the ground pachadi with this tempering and mix well.

Gongura Pachadi Recipe

Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch  recently and this Gongura Pachadi was part of that. Other recipes following soon.

Oh and by the way, let me know when you are back from heaven after eating this!

For Gongura Pachadi recipe in Telugu, Tamil, Hindi, Marathi, Urdu, etc, please use the Google translate button in the sidebar. 

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  1. Love gongura pachadi especially for its unique taste and tangyness...looks super...Love to eat all that garlic in it...Happy Onam Nags

  2. gongura pachadi luks very tempting,love the 2nd picture...
    Happy Onam to u and to ur family...

  3. I love gongura pachadi after I started making it ;) This version sounds very yumm :) Happy Onam!

  4. good you reminded me of this. its been lying in my drafts since 6 mnths .. I love gonura mixed with hot steamed rice & some oil .. yummm

  5. Happy Onam..pachadi looks yum, love its tangyness..

  6. wow so tempting pachadi .... I love this with curd rice ....

  7. This is my favorite one and I love my mom's version, which is very close to this one. But, I have never tried making it at home. Love the pic, very very tempting.

  8. you took to hyd, my native place, delicious Gongura Pachadi yum! :)

  9. Havent had this myself but have heard abt it...will have to taste it once

  10. Oh yum...reminds me of those lovely andhra restaurants in bangalore, where this was a standard feature ! I made bisibelebhaath from her book recently, - it is an awesome book !

  11. I love gongura pachadi...the sour and hot sensations in it are so unique. Cooking with Pedatha is such a wonderful resource. She was such an amazing lady!

  12. When in Andhra we used to eat the leaves from our garden just like that:). I like the pachadi as well as pickle. Writing this recipe down to try.

  13. It has been ages i had this gongura pachadi, very tempting..

  14. Wishing you guys Happy Onam Nags and yes, gongura pachadi is the yummiest thing ever. My mouth is actually watering as I type this comment :). The pic looks delicious and have to get that book yet. now, I am tempted to.


  15. I love the pickle and always have a bottle of it - my daughter seems to have acquired the taste for it too and has teeny bits of the pickle now..

  16. I have followed this recipe of yours to the T and it came out fantastic. I was very much in two minds, whether to give the gongura leaves to someone elder in the family, so that it is not wasted. I wrote down your recipe and did it step-by-step. The taste? As you said, heavenly!!!!

    Till date, I am receiving compliments :)

    Thank you so so so much Nags :)


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