Gongura Pachadi / Chutney

Gongura Pachadi


Gongura leaves – 1 big bunch
Coriander seeds – 1/2 tsp
Mustard seeds – 1/4 tsp
Methi seeds – 1/4 tsp
Dried Red chillies – 5
Tamarind – 1 small marble size
Onions – 1/2 cup
Oil – 4 Tbsp
Seasoning – Zeera, Mustard, Urad dal, Hing


  1. Clean gongura and keep it aside
  2. Take a pan and dry fry coriander, mustard, methi seeds & red chillies.
  3. Grind the dry fried mix to a powder and set aside.
  4. In the same pan, cook gongura and tamarind for about 5 min till the leaves turn soft.
  5. Now put the cooked gongura mix & salt in the grinder and grind it along with the coriander mix. You may grind it finely or coarsely.
  6. Do the seasoning with oil, zeera, mustard, urad dal, hing. Add the onions and  saute. Add this to the chutney.

That’s it! Finger licking Gongura pacchadi / chutney is ready. Serve with white rice along with raw onion on side.

Goes well with plain rice, curd rice, or dosa. 

Note: Since we use more oil, it can be kept outside for about 5 days – week.