How to Cook Yummy Gongura Pachadi / Kenaf Leaves Chutney

Gongura Pachadi / Kenaf Leaves Chutney. Gongura Pachadi / Ambadi Chutney is made from leaves of Gongura/Ambadi (Kenaf Gongura, regarded as Andhra Matha is widely used leaf. Recipes Gongura Chutney Nellore Gongura Pachadi Gongura Pachadi Andhra Gongura pachadi Red Sorrel Leaves Gongura Pachadi Recipe Gongura pachadi (Telugu).

These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. This video shows how to make Andhra special Gongura chutney/gongura pickle/gongura pachadi/pulicha keerai chutney/chukka bhaji recipe. Andhra Gongura Pachadi or this Andhra-style chutney made of sorrel leaves an authentic delicacy to Telugu cuisine. You can cook Gongura Pachadi / Kenaf Leaves Chutney using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gongura Pachadi / Kenaf Leaves Chutney

1. It's 1 bunch of Gongura Leaves.
2. It's 10 of red chillies.
3. It's 5 tbsp of urad dal.
4. It's 3 tsp of mustard seeds.
5. It's 2 tsp of menthi seeds.
6. You need 1 tsp of Hing.
7. Prepare as needed of oil.
8. It's 1 tsp of turmeirc.
9. It's to taste of salt.

This Gongura Pachadi comes together with a whole riot of flavours and spices like red chillies, coriander, fenugreek and cumin to truly pamper your senses leaving you asking for more. 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.

Gongura Pachadi / Kenaf Leaves Chutney step by step

1. Clean leaves in water and allow it to dry overnight..
2. Heat 4 tbsp oil in small kadai. Add urad dal and roast it.Add mustard seeds and menthi seeds and fry little.Add hing and red chillies and fry till they change colour.Keep it aside and allow it to cool..
3. Heat 2 tsp of oil in kadai.Add the gongura leaves and fry till they become soft.Add salt to taste and little turmeric..
4. Now grind the dry masala first in grinder.Then add half of gongura leaves and grind it nicely.Then mix all the ground gongura chutney to remaining leaves..
5. Gongura chutney is ready to eat with plain hot rice and ghee..

Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its Homemade gongura chutney is very flavorful and delicious. Today we will learn how to make gongura chutney/gongura pachadi (Andhra Style) or at. Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine. Its made of fresh Gongura leaves and spices.