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Gongura Pachadi

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Ingredients

Adjust Servings:
8-10 red chilies
10 garlic cloves
2 tbsp oil
1 bunch sorrel leaves- washed well and dried
4-5 curry leaves
salt to taste

Nutritional information

117 kcal
calories
7 g
carbohydrates
1 g
protein
9 g
fat
24 mg
sodium
1 g
fiber

Gongura Pachadi

Features:
  • Veg
Cuisine:
  • 10 mins
  • Serves 4
  • Easy

Ingredients

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This chutney is an authentic Andhra recipe. It is prepared and enjoyed during almost all of the local festivals in the state. The star ingredient of this recipe is gongura leaves, also known as sorrel leaves in English. These are used as a dressing in soups and salads very commonly, as these keep the digestive system very healthy. This delicious chutney tastes best when served with hot steaming rice and melted ghee over it.

Health benefits

  • Sorrel leaves are a rich source of iron, vitamins, folic acid, and These are highly recommended for patients with heart conditions and diabetes.
  • These are widely used to cure chronic skin diseases and arthritis problems.
  • Reduces the conditions of diarrhea, constipation, bloating and craping.
  • Its dietary fiber helps in reducing overall cholesterol in the body.
  • Its vitamin A and vitamin C content help in treating skin rashes and irritation.
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How to make Gongura Pachadi

  • Heat oil in a pan. Add red chilies, curry leaves, and garlic and sauté them.
  • Add sorrel leaves and toss them. Cook for 2 minutes until they turn soft.
  • Note: Do not add sorrel leaves in the beginning as they get cooked very fast, and we do not want to overcook the gongura leaves for this recipe.
  • Let the mixture rest for a while. Transfer the contents into a blender.
  • Add salt and grind the mixture to a coarse paste.
  • Pour the contents into a bowl, and the gongura chutney is ready to be served.

Trivia

  • Sorrel is available throughout the year. It is native to Europe and Asia.

Caution:

  • Excess intake may contribute to the growth of kidney stones.
  • While cooking sorrel, it is advisable not to use cast iron or aluminum cookware, as the metal ay interact with the oxalic acid present in the herb and produce an unpleasant taste.
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