Gongura pachadi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Gongura pachadi is a signature Andhra chutney, a mouth-watering blend of fresh, ground gongura(sorrel) leaves spiced with red and greeen chillies. Gongura pachadi recipe is a signature dish of Andhra Pradesh in India. Gongurra is the major ingredient of this recipe. A unique blend of sorrel leaves or ground gongura is made into a chutney.

This is a famous Indian chutney made in Andhra style. This mouth-watering blend is among some of the best pickles and chutneys recipes and you can learn how to make it at home.

All you need is fresh gongurra leaves which are further spiced up with coriander, cumin, fenugreek and mustard seeds. The mix is well ground to make a chutney with thick consistency.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 2 bunch - fresh gongura leaves
  • 2 tsp - coriander seeds
  • 1 tsp - cumin seeds
  • 1/2 tsp - fenugreek seeds
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - turmeric
  • 1/4 tsp - asafetida
  • 6 - green chillies
  • 2 - dry red chillies
  • 2 tbsp - oil
  • Salt as required.

How to Make Gongura pachadi

  • In a pan pour a tsp of oil, add gongura leaves and fry until the leaves start to shrivel and lose colour.
  • Transfer the leaves to a plate and keep aside to cool.
  • Now, add the rest of the oil to the same pan and add mustard seeds.
  • When they splutter, add cumin seeds along with coriander seeds, fenugreek seeds, green and red chillies and stir really well.
  • To this add the turmeric and asafoetida and mix well.
  • Cook well and remove from the flame and leave aside to cool.
  • When the mixture cools, grind them into a fine paste along with the leaves adding a little amount of water if needed.
  • Recipe courtesy: Trendy Relish