Gongura Pachadi – Andhra style chutney made with gongura and green chili. Enjoy this pachadi with hot rice and ghee.
Andhra is popular for its spicy food. When you talk about pickles from andhra, Avakaya (mango pickle) stands out first. After Avakaya the second most popular pickle is definitely Gongura . There are few variations in making this pachadi. I have already posted the gongura pachadi with peanuts , Today’s version uses green chilly and red onion.
White rice, ghee and Gongura pachadi is to die for combination. If you have never tried the Gongura pachadi. , please do so. I can guarantee you will love it.
The shelf life for this pachadi is 2 to 3 days.
Check out my other pachadi recipes here-
Bottle Gourd ( Doodhi) Chutney | Sorakaya Pacahadi
Tindora Chutney ( Dondakaya Pachadi)
Carrot & Bell Pepper Chuntey ( Carrot, Capsicum Pachadi)
Gongura Pachadi
Ingredients
- 2 medium bunches gongura
- 5-6 green chili
- 1 red onion, diced
- 1-2 teaspoon tamarind pulp ( only if needed, genrally gongura is very sour)
- salt to taste
- 3 teaspoons oil
Instructions
- Wash the gongura well. Set a side.
- In a pan ½ tsp of oil and saute the green chili. Remove.
- In the same pan add ½ tsp of oil and saute the red onion for 2 minutes and remove.
- In the same pan heat the rest of the oil and add the gongura leaves ( no need to chop) . Sautee for few minutes till the gongura turns soft. Taste the gongura, if you feel you can take little more sourness add some tamarind pulp and mix. Turn off the heat.
- In a mortar first grind the green chili, then add the sautéed gongura and salt. Grind it coarsely. Now add the onion and grind again. Make sure you still have some chunks of onion in the pachadi. No tempering neccesary .
- Serve the pachadi with some hot rice and a dollop of ghee.
Divya Shivaraman
looks super yummy dear
Priya Suresh
Tangy pachadi, can have with some rice.
Yes Cook
I wish I can find the keerai here to make this.. so tasty. Thanks for sharing.
Sathya Priya
I love gongura recipes.Love to eat it any time with rice.