Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney | How to make Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney

By silpa bhupathiraju  |  17th Dec 2018  |  
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Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutneyby silpa bhupathiraju
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

0

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About Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney Recipe

Gongura pachadi is very famous pachadi recipe in Andhra Pradesh. It is made with gongura(red sorrel) leaves. Gongura leaves are sour in taste. And we use red chillies for spiciness and garlic cloves, cumin seeds, curry leaves and tamarind are the ingredients we use for preparation. Proper gongura pachadi taste tangy and spicy. And it’s amazing to taste. I can’t express you in words. You have to experience the taste.

Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney

Ingredients to make Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney

  • Gongura (red sorrel/ ambadi) leaves: 2 cups
  • garlic cloves: 4
  • chana dal: 1/2 table spoon
  • Red chillies: 5
  • cumin seeds: 1 table spoon
  • curry leaves: few
  • tamarind: little piece
  • For tampering
  • garlic cloves: 4
  • chana dal: half table spoon
  • cumin seeds: half cup
  • Red chillies: 2
  • salt: as required

How to make Andhra gongura pachadi recipe/ red sorrel chutney / ambadi chutney

  1. First pluck the gongura leaves and wash them.
  2. In frying pan add 1 table spoon of oil. Once oil becomes hot add garlic cloves, chana dal​ saute for a while. Next add red chillies and cumin seeds saute for a while. Now add curry leaves saute nicely. Now take these into plate and allow th
  3. In same pan add half table spoon of oil. Once oil becomes hot add gongura leaves fry them niecly for 2-3 minutes. (After frying quantity will reduced ​to half). Take these into plate and allow them to cool.
  4. In a mixture jar add cooled garlic cloves, red chillies, cumin seeds,chana dal, curry leaves, tamarind and salt. Make fine powder.
  5. Now in same mixture jar add cooled gongura leaves and make fine paste.Adjust salt.
  6. For tampering(optional), in a tadka pan add one spoon of oil. Once oil becomes hot add garlic cloves, chana dal, red chillies, cumin seeds saute niecly. Now pour this tadka into gongura pachadi and mix well.

My Tip:

Serve this red sorrel chutney with some finely chopped onions. (to enhance taste)

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