Gongura pacchadi is quintessentially Andhra cuisine along with aavakaaya pacchadi (pickle). While it has many culinary uses, the most popular is the pickled version. I don’t think any authentic Andhra spread is compete without Gongura Pachadi


Gongura Leaves (Hibiscus cannabinus) 2 bunches
Green Chillies 5-6
Garlic 1 pond
Jera 1 tsp
Ginger Small piece
Coriander Leaves 1 small bunch
Salt For taste

For Seasoning:
Channa Dal 1tbsp
Ur ad Dal 1 tbsp
Mustard Seeds 1 tsp
Jeera 1tsp(optional)
Dry Red chilies 1 or 2
Curry Leaves 2 Stems

  • First take pressere cooker ,put the Gongura Leaves with little bit water and salt boil them

  • Let it cool down take them out,take the blender put all other ingrediants like jeera,ginger,garlic,salt,chillies make smooth paste and add the gongura leaves,coriander leaves

  • Heat oil in a pan and do the seasoning by adding red chillies, channa dal, urad dal, jeera, mustard seeds and curry leaves.

  • Add chopped onions,1 pinch turmeric fry on the medium flame until the onions become crisp

  • Add gongura paste fry for 1-2 min and remove from heat

  • Serve with hot rice,mudda pappu,papad

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