Gongura Pachadi

Gongura (Sorrel or sour greens) pachadi is quintessentially Andhra cuisine. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.


Gongura plants.


Gongura pachadi with Garlic.


Gongura pachadi.

1 bunch Gongura
Marble sized Tamarind
2 tsp Fenugreek seeds - Menthulu
1 tsp Mustard Seeds - Avalu
Handful Red chilies
15 – 16 Garlic Pods: Optional
Hing
Oil

Separate leaves from the stems, wash and let sun or air dry or wipe with a paper towel.

Take 5 tsp oil in a skillet and when oil is hot add fenugreek seeds and fry till they are nicely roasted and then add mustard seeds, when they are popping add red chilies (add liberally as the heat/karam will reduce in a day) and then hing. Fry for a few seconds, remove only the tadka with a strainer leaving the oil in the skillet.

Now add gongura leaves. Do not worry about the volume, in no time it will shrink and will hit the bottom of the pan. Add tamarind, salt and turmeric and fry for a few minutes. Remove for flame and let cool.

Dry grind the fenugreek tadka first and then add the fried gongura leaves and grind to a smooth paste. Taste for salt and seasonings. Adjust according to taste.

Garlic is a good combination to go with gongura. Fry pods in oil and add to the pachadi.

Gongura pachadi is eaten with rice and oil, chopped onion slices with lemon juice and a pinch of salt by the side is a great addition.

Sometimes when fresh gongura is not available, I add tadka to the store bought pickle and fry it in oil for a semi homemade taste.