Gongura pachadi or gongura pickle is widely made pickle all across andhra pradesh mainly across the andhra region… It is eaten as a side dish with roti or rice.
Related gongura recipes to be tried:
I have already shared an instant gongura chutney but this recipe of gongura pickle is traditional version of pickle and which can be stored for many days in airtight containers.
It is a tangy flavored pickle with an aromatic tempering and is eaten by adding thickly chopped onions all over the pickle. The pickle tastes yum by mixing it with rice and also by adding ghee into the rice.
It is the most popular pickle across andhra region. The gongura is a tangy flavored leaf and many recipes are tried with it down south like gongura pappu, gongura chutney, gongura mutton, gongura chicken.
Here I have not added onions or tomatoes like I have done for instant gongura chutney. This gongura pickle is meant to be stored for long time as they do not contain onions or tomatoes. Thickly chopped onions to be added only while eating.
Note: The leaves should not contain any moisture content for making pickle with gongura leaves or sorrel leaves. The leaves should be first washed well and dried to remove the moisture or water content from the leaves. Then start the cooking process.
Water or moisture in pickles spoils the pickles.
Below are the recipe details to make this amazing tangy gongura pickle or gongura pachadi for longer storage.
How to make gongura pickle or gongura pachadi:
- 6-7 small bunches sorrel leaves/gongura leaves
- 2 tbsp oil
- 15 dried red chillies
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3-4 fenugreek seeds
- salt - to taste
- 6-7 garlic cloves
- 1 large size onion diced into thick medium size pieces
- 2 tbsp oil
- 1/2 tsp chana dal
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4-5 dried red chillies
- 6-7 curry leaves
Firstly, pluck all the gongura leaves, wash them and set them aside freely so that they are free from moist and any water content on the leaves.
In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy.
In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute(not for a long time).
Take them out and set aside to cool down.
In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder.
Into it garlic cloves and blend well.
Into it add gongura leaves and blend roughly.
Take the pickle out into a bowl and mix thickly sliced onions into it and give tempering as mentioned below.
In a tadka pan, add oil and heat it.
Into it, add chana dal, urad dal and stir well.
Into it add cumin seeds, mustard seeds and let them pop up.
Add dried red chillies, stir for few seconds.
Add curry leaves and let them crackle.
Add the tempering to the pickle.
Serve hot with ghee and rice!!!
1, Mix thickly chopped onions only while eating this pickle instantly. Do not add onions if planning to store.
2. Onions release water and may spoil the pickle.