Gongura Pachadi

Gongura Pachadi

Gongura pachadi is a most popular authentic Andhra recipe made with Gongura/Sorrel leaves and red chillies. We can make many differenct dishes with gongura leaves such as gongura pappu(lentils with gongura leaves), gongura mutton, gongura shrimp and the list goes on….


  • Gongura leaves – Big bunch
  • Dry red chillies – 7 – 9
  • Senaga Pappu ~ Chana Dal – 1 tbsp
  • MinaPappu ~ Urad Dal – 2 tsp
  • Jeera – 1 tsp
  • Methi seeds – 1 tsp
  • Salt – 2 tsp( Adjust)
  • Oil- 2 tsp (Optional) + few drops to toast dals and spices
  • Chopped Onion – 1/4 Cup
  • Mustard seeds – 1 tsp
  • Urad Dal – 1 tsp
  • Dry Red chillies – 2
  • Oil – 2 tsp
  • Curry Leaves – 4
  • Turmeric- 1/8 tsp


  1. Wash, chop and dry gongura leaves ( drying them increases shelf life of dish).
  2. On medium heat,  boil chopped leaves with salt in non-stick pan. I didn’t use oil in this step but you can saute leaves in oil for a better taste
  3. Take a pan and add few drops of oil on medium heat.
  4. Toast Chana dal, after 20 secs add Urad dal, dry red chillies, methi seeds and jeera until nice aroma emanates.
  5. Grind the ingredients from fourth step
  6. Add leaves to the grinded spices and dals and coarsely grind the mixture
  7. Taste and adjust salt to your taste.
  8. Add Popu with the Ingredients under Popu section to gongura chutney
  9. Before serving add raw chopped onions and serve with hot rice
  10. This chutney can be stored  in refrigerator for 1 week without adding raw onions.

Popu method:

  1. Heat oil in a small pan on medium heat for popu/tadka.
  2. When the oil is hot, add dry red chilli, Urad Dal , mustard and cumin seeds.
  3. When the mustard seeds are spluttering , add turmeric and curry leaves and Switch off the stove.

Gongura Pachadi

Nutritional Information:

  • Rich in Iron and Folic Acid

Feel free to leave a Comment if you liked the recipe

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