Tangy Treat: Homemade Gongura Pachadi

Gongura pachadi, a tangy and spicy chutney made with sorrel leaves, is a beloved dish in Andhra Pradesh, India. This versatile condiment elevates rice, dosa, idli, and even shines as a veggie dip. Surprisingly easy to make at home, homemade gongura pachadi surpasses any store-bought jar.

Ingredients:

• Paste:
  • 2 bunches sorrel leaves (gongura)
  • 2 tablespoons roasted peanuts
  • 10 dry red chilies
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 cloves garlic
  • Salt to taste
• Tempering:
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon urad dal
  • 1/4 teaspoon chana dal
  • 2 dry red chilies
  • A few curry leaves

Instructions:

1. Wash and destem the sorrel leaves. Chop finely.
2. Dry roast coriander seeds, fenugreek seeds, and red chilies in a pan until fragrant. Grind into a powder.
3. Heat oil for tempering. Add mustard seeds, then urad dal, chana dal, and red chilies. Fry until dal turns golden.
4. Add curry leaves, then chopped sorrel leaves. Cook for 5-7 minutes until softened.
5. Stir in ground spices, roasted peanuts, and salt. Cook for another minute or two until slightly thickened.
6. Cool completely and store in an airtight container in the fridge for up to a week.

Tips:

• Crush roasted spices with a spoon instead of a grinder, if needed.
• Adjust spice level with additional red chilies.
• Customize peanut quantity to your preference.
• Flavors meld beautifully overnight, making gongura pachadi even tastier the next day.

Enjoy your homemade gongura pachadi, a delightful way to add zest to your meals!