Gongura pachadi
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A sour, fiery chutney of roselle (gongura) leaves and red chillies, one of the signature tastes of Andhra food.
Region: Andhra PradeshOccasion: Everyday meals with rice and gheeTime: 30 minServes: 8Vegan
Ingredients
- 4 cups gongura (roselle) leaves, washed and dried
- 12–15 dried red chillies
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 8 garlic cloves
- Salt to taste
- 4 tbsp gingelly (sesame) oil
- For tempering: 1 tsp mustard seeds, 1 tsp urad dal, a sprig of curry leaves, a pinch of hing
Method
- Heat 1 tbsp oil and fry the red chillies, fenugreek and coriander seeds until fragrant. Remove.
- In 1 tbsp oil, cook the gongura leaves on medium heat until they wilt into a dark green mass.
- Grind the fried spices with salt, then add the gongura and half the garlic and pulse to a coarse paste.
- Heat the remaining oil, add mustard, urad dal, curry leaves, hing and the rest of the garlic. Pour over the pachadi.
- Cool and store in a clean glass jar. It keeps for about a week in the fridge.
History
Gongura (the leaves of roselle and the related kenaf, both kinds of hibiscus) is grown widely in Andhra Pradesh, and its sour leaves have been pickled and ground into chutneys for generations.
Significance
Gongura pachadi with hot rice and ghee is a signature taste of Andhra. It is on the table at weddings and is often carried by Telugu people living far from home.