Gongura (sorrel) is a tangy leafy green from Andhra; this pachadi is its most famous use, eaten with hot rice and a spoon of ghee.

How long does it last?

Up to 2 weeks refrigerated, thanks to the sesame oil.

Where do I find gongura?

At Indian grocers, especially those stocking Andhra/Telangana produce; spinach is not a substitute as it lacks the sourness.

Gongura (Sorrel Leaf) Chutney

Name: Gongura (Sorrel Leaf) Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 cups Gongura (sorrel) leaves; 6 cloves Garlic; 5 pieces Dry red chillies; 1 tsp Cumin seeds; 1 tsp Salt; 2.5 tbsp Anveshan Wood-Pressed Sesame Oil

The tangy Andhra gongura pachadi — sorrel leaves sautéed with garlic and red chilli in Anveshan Wood-Pressed Sesame Oil and ground coarse.

Time breakdown

Prep Time10 min

Cook Time10 min

Total Time20 min

Ingredients

Gongura (sorrel) leaves
Garlic
Dry red chillies
Cumin seeds
Salt
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Gongura (Sorrel Leaf) Chutney

1
Heat 1.5 tbsp Anveshan Sesame Oil and sauté the gongura leaves until they wilt and lose their moisture. Set aside.
2
In the same pan, roast the dry red chillies, garlic and cumin until fragrant.
3
Grind the wilted leaves with the roasted spices and salt to a coarse chutney.