Gongura Pachadi - Gravy Type

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 bunch Gongura Leaves
  • 1/4 tsp - Ginger Paste
  • 1/2 tsp - Garlic Paste
  • 3-4 Green chillies (deseeded, chopped)
  • Seasoning: Salt, according to taste
  • Tempering: 3-4 tbsp - Oil
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Fenugreek Seeds
  • 5-6 - Curry Leaves
  • 1/2 tsp - Cumin
  • 3-4 dry red chillies (slit and deseeded)
  • 1 tbsp - urad dal
  • 1 tbsp - channa dal
  • Accompaniments: Steamed rice
  • Ghee

How to Make Gongura Pachadi - Gravy Type

  • Wash the gongura leaves well to remove any grime. Chop the gongura leaves and keep aside.
  • Heat oil in a wok and to it add mustard seeds, fenugreek seeds, curry leaves, cumin, slit chillies and temper till it starts crackling.
  • To the crackling ingredients, add the ginger and garlic paste.
  • Once you get the aroma, add the leaves along with some salt and cover the wok with a lid. Cook for 10 minutes, stirring at regular intervals.
  • After 10 minutes, remove the lid and let the leaves continue cooking on simmering heat till the water evaporates.
  • Once the water has evaporated and the oil surfaces, the pachadi is ready.
  • This gongura pachadi will stay good only for a day or two. However if you'd like to pickle the pachadi, it is important you follow these steps:
  • Temper the ingredients and keep aside.
  • Roast the coriander seeds, urad dal, chana dal, garlic, ginger, dry red chilies (10-15). When brown, let it cool down a bit and then grind it to a fine powder.
  • In a wok add some oil, chuck the gongura leaves and cook.
  • Add the cooked leaves to the powdered ingredients and grind it coarsely.
  • Add the tempered ingredients to the coarsely ground leaves. Mix well and once completely cooled down, bottle it up.
  • The pickle will stay good for up to 3 weeks stored in refrigerator.
  • When using dry red chillies, especially for pickling purpose, the oil should be increased by quarter cup as dry chillies would take in more oil.
  • Ensure that none of the ingredients are added to each other while they are extremely hot as while cooling down that would release some water and could increase the chances of the pachadi going bad.