Gongura Pachadi (chutney or pickle) is a typical Andhra side dish. Andhra Pradesh is one of the South Easterly states in India. It is blessed with fertile lands and correspondingly rich flora. Gongura leaves are sour in taste and carry wide range of nutrients.
It is known by different names in different parts of India. Some of the common names are Ambadi, Kenaf, Ambada, Pitwaa, and Pulicha Keerai. It is also known as sour spinach. Learn here on health benefits and nutrition profile of Gongura.
Gongura can be used deliberately during and just after monsoon season, when most of the greens are put aside due to health concerns. It is rich storehouse of antioxidants and minerals, hence works wonders for bone health and against inflammation.
Gongura Pachadi Recipe
Gongura Pachadi is one of the popular and easy recipes that is made with fresh Gongura leaves. It is a one pot recipe that requires no preparation. It is super simple to turn around and liked by both children and grown ups.
You can use this chutney as a side with chapati or steamed rice. Add some lentils or sweeter taste curries to go along with and make a full meal. This gongura pachadi recipe is highly nutritious for Diabetics, people suffering from cancer, heart disease, looking to lose weight, and for kids.
For new mothers and pregnant ladies, gongura is recommended to be consumed with moderation, one time a week or once in two weeks.
Gongura Leaves Selection and Storage
Usually the fresh leaves can be refrigerated for up to 3-4 days without any damage. However, it is always better to consume them as fresh as possible. For the selection of leaves, look for light green or dark green clean leaves.
Gongura often comes with holed leaves in the market, especially during monsoons. It will be good to avoid the holed versions to prevent any effects. If the leaves are blackish or brownish, try avoiding them as well due to spoilage issues.
Gongura Pachadi – List of Ingredients
(Serves 2-3 persons)
- About 200 g fresh Gongura leaves
- 3 – 4 Cloves of Garlic
- 1 Medium sized onion
- 1 Dried red Chili
- Salt to taste
- 1.5 Teaspoon of Turmeric powder
- 1.5 Teaspoon of Coriander powder (optional)
- 1 Teaspoon of Mustard Seeds
- 2 Tablespoons of roasted Peanuts
- 2 Teaspoons of jaggery
- 1 Tablespoon cooking oil. Use sesame oil, ghee, coconut oil, peanut oil or mustard oil. Any cooking oil that is not refined and pure in nature would go well.
Method of Preparation
Time of Preparation – 15 minutes
- Separate the leaves from the twigs. Properly wash gongura leaves. Chop fine and keep aside.
- Pound the jaggery or grind to make powdered or smaller pieces. This will make it easier to mix.
- Finely chop the onion and garlic and keep aside.
- Heat oil in the pan.
- Once the oil is hot, add mustard seeds. Let the seeds splutter.
- Add garlic and let it turn golden yellow.
- Break the chili in two pieces and add to the pan.
- Add onion and salt. Stir till onions turn golden brown.
- Add turmeric powder, coriander powder, and jaggery powder.
- Add the leaves. Mix well and cover for 5 mins or till the leaves have wilted off nicely.
- Add the roasted peanuts on the top. Mix well.
- Serve hot with steamed rice or chapati.