Madhu's vantalu

Flavors & colors come together to tantalize your senses

Pachadi series: Gongura pachadi (Red sorrel leaves chutney)

Posted by Madhavi on November 7, 2008


mango pickle and gongura chutney

Andhra pradesh, my home state is very popular for eating hot and spicy food. Coming to pickles, the most populous one’s are aavakaaya (mango pickle) and gongura pachadi (red sorrel leaves chutney).  In Andhra, we make lot of instant pickles which are supposed to be consumed in two to three days.   These types of pachadi’s can be made either with vegetables, greens or dal’s.

Today i want to share with you Gongura pachadi, one of the most famous pachadi’s of all times. My mom makes this pachadi in three different ways. One with green chille, one with dry chille and urad dal and the other with dry chille and peanuts. The one i am posting today is with the peanuts.


This beautiful picture was taken in one of our dear friend’s house. They have planted this gongura plant, which has grown beautifully in their backyard. I was lucky enough to pick the fresh leaves and make the pachadi.



  • Gongura leaves- about 4 cups
  • a handfull of peanuts
  • dry red chilles- 5
  • tamarind juice – 1tsp (adjust depending upon how tangy the gongura is)
  • onion- 1/4th

Tempering/ Talimpu:

  • oil- 1tsp
  • mustard seeds- 1/2 tsp
  • chanadal, urad dal, cumin seeds- 1/4th tsp each
  • few curry leaves
  • dry red chille-1
  • pinch of hing

In a pan put the oil, once hot add the mustard. Once the mustard starts to dance, add the other ingredients and fry till light brown.


In a pan put a teaspoon of oil and fry the peanuts till light brown. Remove and keep it on the side. In the same pan add the dry chille and fry. Remove, now add two teaspoons of oil and the gongura leaves with little bit of salt. cook in low heat till gongura becomes soft. Let cool.

In a mixer grind the peanuts and red chille coarsely. Now add the gongura, some salt, tamarind juice and very little water. Grind till its smooth. Now add some chopped onion and grind it just one more time. You should still be able to see some chunks of onion.

Finally add the tempering and enjoy the pachadi with hot rice and some ghee.

Check out my other blog –  for new updated recipes.


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19 Responses to “Pachadi series: Gongura pachadi (Red sorrel leaves chutney)”

  1. sreelu said

    Madhu, Nice variation, never knew u could add peanuts to Gongura. will give it a try next time

  2. chanda said

    hi madhu,
    i want to know what is red sorrel leaves/Gongura leaves known in hindi.b’coz i loved the pachadi & want to try.

    I am not sure what they call in hindi.

  3. Kala said

    hi madhu,
    meeru gongura akkada penchukunnaru chusi chaala santosham anipinchindi.
    me vantalu chala bavuntunnai

  4. sandhya said

    Hi Madhoo,

    Gongura pickle looks yummy. Nice pictures.
    I will try this next time when I find Gongura here.

  5. sharmi said

    My My!! My eyes are on those Gongura plant in your friends’s backyard. Does it survive in summer? I can hardly find gongura in the market. bookmarking ur recipe.

  6. sagari said

    both look delecious , andrities cannot live with out those

  7. swapna said

    hi madhu,
    nice to c u back with ur mouth watering recipes.keep posting more.
    how is ur little one doing?

  8. mona said

    Look at those beautiful fresh sour greens. Its been a long time I had Amabada ki bhaji (we call Gongura in Urdu as Ambada, and perheps in hindi too, i’m not v sure). Actually it is not even available here in my place in the markets, oh I miss it sooo much!

  9. lavi said

    hi madhu

    nice gongura pachadi…v like gongura pachadi like these. i tried my comes very nice..

  10. sandhya rao said

    hai i like gongura pachadi it looks like my mothers recepie

  11. Meditation said

    Gongura pachhadi made me salivate which my wife noticed….but could not help as she cannot find gongura available anywhere near our home at Bangalore.

  12. sandhya rao said

    hi madu u r recepies are very dalicious. i try dondakaaya patchadi. taste is amazing. i hope u will post most recepies


  13. Anonymous said

    Hello Madhavi,
    Great article. Thanks for posting it. I want to bring to your attention a small typo. In the sentence “Coming to pickles, the most populous one’s are aavakaaya”, it is “popular one”, not “populous one’s”.

  14. Shanthi said

    Hi Madhavi,

    I had saved your blog link and finally found it today. So many recipes that I can use. We too have plenty of gongura growing in our garden this year. Do you have any recipes without peanuts? Rahul has peanut and coconut allergy?
    Loved your postings. Shanthi

  15. sam said

    dear madu, i really love your recipies . could you please let me know wheare can i get these serving dishes that were showed on the pictures? [brass] i appeciate it. thank you. my email address ;

  16. nare said gud recipes ..:)

  17. Rohini said

    I am going to try this tomorrow since I have lot of Gongura growing in the yard.


  18. […] Gongura Pachadi […]

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