GONGURA PACHADI/ SORREL LEAVES CHUTNEY


Gongura is a popular plant in Southern India called Sorrel in English and Pitwaa in Hindi, these leaves medium to large in size and wide, foldable and flat.  The Gongura leaves come from a dense shrub-like plant and reach heights of between five and six feet. It has reddish-purple stems with dark green leaves and trumpet-shaped flowers.

The smaller Gongura leaves have a mild green and tangy flavor and taste of the leaf sourer. Gongura leaves are available in the summer months. There are two major varieties of Gongura, namely red stemmed and green stemmed.

The green stem variety has mild tartness, while the red stem variety has a strong sour taste, which increases with the heat of summer.

Gongura leaves are an excellent source of folate, riboflavin, iron, zinc, antioxidants and Vitamins A,B6, and C , They also help lower blood pressure with potassium and magnesium content.  It has the ability to lower bad cholesterol or (LDL) levels and to increase good cholesterol or HDL levels in the body.

GONGURA PACHADI/ SORREL LEAVES CHUTNEY

  • 250 GRAMS GONGURA LEAVES / SORREL LEAVES (CHOP FINELY)
  • 12 RED CHILIES
  • 5 GREEN CHILIES
  • 1 Tea Spoon CORIANDER SEEDS
  • 1 tbsp CHOPPED ONION (OPTIONAL)

TEMPENING

  • 1/2 Tea Spoon FENUGREEK/MENTHI SEEDS
  • 3 tbsp OIL
  • 1 Tea Spoon URAD DAL
  • 6 GARLIC CLOVES
  • 1 Tea Spoon MUSTARD SEEDS
  • SALT PER TASTE
  • 6 CURRY LEAVES
  1. Take a bowl and add gongura leaves and remove stems and wash it in a running water and dry it and chop the leaves and keep it aside

    Now take a pan and add oil and heat it on low flame and add red chilies and coriander seeds and roast it for a while and transfer it into other plate or bowl.

    Once it cools grind  it as powder in grinder and add well chopped gongura leaves and add salt per your taste and grind it as a paste and transfer the paste into a fresh bowl.

    For tempering , take a fresh small pan and add oil and heat it on low flame and add red chilies, mustard seeds, urad dal,fenegreek seeds,green chilies , smashed garlic cloves and curry leaves and wait until seeds spilt now add it to the paste gently .

    Note  – if  you want you can add chopped onions also

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