Gongura Pachadi (Red Sorrel Leaves Pickle)

Gongura pachadi is an authentic Andhra recipe. The leaves of Gongura are cooked in various forms, like in Pappu (Dal), Pulusu (Soup), Vepudu (Stir Fry) and of course Gongura Pachadi.

Hibiscus Cannabinus is Gongura’s botanical name. It’s also well known as Red Sorrel Leaves or the Roselle plant. These leaves have a sour taste, so when making dal or pickle with these leaves tamarind is not used. Coming to the nutrition facts, Gongura is rich in iron which is an essential mineral. Iron is necessary for maintaining perfect levels of hemoglobin by transporting the required oxygen. Deficiency of iron is a common cause of anemia.

Ingredients:

• 2 bunches of fresh Gongura Leaves
• 2 tsp Coriander Seeds (Dhaniyalu)
• ½ tsp Fenugreek Seeds (Menthulu)
• ½ tsp Mustard Seeds (Avaalu)
• ¼ tsp Turmeric
• ¼ tsp Asafetida (Inguva)
• 5 or 6 Green Chilies
• 2 dry red Chilies
• 2 tbsp Oil
• Salt as required

Preparation:

1. Wash Gongura leaves well and discard the stems. Keep aside.
2. In a pan pour a tsp of oil, add Gongura leaves and fry until the leaves start to lose color. Then transfer the leaves to a different plate and keep aside to cool.
3. Now, add the rest of the oil to the same pan and add mustard seeds.
4. When they pop, add cumin seeds along with coriander seeds + fenugreek seeds + green and red chilies and stir really well. 
5. Be careful not to burn the seeds. 
6. To this add the turmeric and asafetida too and mix well. When the contents appear cooked remove from the flame and leave aside to cool.





7. When all the contents become cool, grind them into a fine paste along with the leaves adding a little amount of water if needed. 
8. This pachadi can be stored in a refrigerator for a week or 10 days.
   We usually eat this pachadi with onions alongside. It is a very good combo and tastes divine. 
9. Enjoy this delicious pachadi with hot rice and ghee.

I am sending this lovely greenish pachadi to Sunshinemom's “Food in Colours –Green” event.

And also to “RCI -Authentic Hyderabadi Cuisine” event being hosted by Mona of Zaiqa.

On a different Note:

Thank you so much dear Divya for passing me the” Wylde Woman Award”. So sweet of you!

Thank you dear Madhavi, for passing me the "Perfect blend Of Friendship Award". Thanks for your friendship!