Gongura Pachadi (Andhra Sorrel Leaf Chutney)

Telugu people say a meal without gongura is incomplete. The sour leaves of the roselle plant are cooked down and ground with roasted red chillies, fenugreek and garlic. Mixed with hot rice and ghee, it's pure nostalgia for anyone from Andhra or Telangana.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 8
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free · Spicy
• Famous in Andhra Pradesh & Telangana

Ingredients

• 200 g gongura (sorrel / roselle) leaves, washed and dried
• 4 tbsp sesame oil
• 15 dried red chillies
• 1 tsp coriander seeds
• ½ tsp fenugreek seeds
• 1 tsp cumin
• 10 garlic cloves
• 1 tsp salt
• Tempering: 1 tbsp oil, ½ tsp mustard, 1 dried chilli, 4 garlic cloves, 1 pinch asafoetida

Method

1. Fry the chillies, coriander, fenugreek and cumin in 1 tbsp oil until fragrant. Cool.
2. Cook the gongura leaves in the remaining oil on medium heat for 8–10 minutes until they collapse to a dark paste.
3. Grind the roasted spices with garlic and salt, then add the cooked leaves and pulse to a coarse chutney.
4. Fry the tempering ingredients and mix in. Keeps 2 weeks in the fridge – serve with hot rice and ghee.

Tip: No gongura? Sorrel (Sauerampfer) from Austrian markets gives a very similar sourness.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.