Gongura pachhadi

This is Called “Andhramata Gongura”. Gongura chutney and Mudda pappu is evergreen combination of Andhra. Well my father tells a little poetry while eating. Gongura pachhadi can be made in different ways. This is the way my grandmother and mom prepare when they are in a hurry and to make it soon for any lunch or dinner. Its shelf life is 1 week if refrigerated. But it’s authentic taste and flavor tempts us very much. There r different ways to make a pickle out of this but even this is very good. We make this as it tastes good and fresh. And the nutrients we get from this are more. It is fresh and has a very different taste. Specially made in coastal districts of Andhra as I know. And the onions in this chutney give a very special and different taste. When it is served with piping hot rice with a dash of ghee and this chutney it tastes good. And when I saw these leaves in grocery store then I grabbed a bunch so that I can make it. Then I called up my mom for recipe. Even though I make all kinds of chutneys I never prepared this one. And came to know it’s not special and I know how to do this one. I was so happy finally I could make this.

U can find more information on Gongura in Wikipedia.

Preparation time: 5mins

Cooking time: 5mins


Gongura leaves/sour leaves…………4 hand full of leaves (don’t use the stem)

Red chilies (dried)………….10-12(as per spice level) toast them in a pan till it leaves flavor.


Cumin seeds………………….1/2 tsp

Garlic pod…………………………..1


Mustard seeds…………1/2 tsp

Cumin seeds………………1/2 tsp

Urad dal……………………1/2 tsp

Red chilies…………………1

Garlic pod………………..1

Curry leaves………………4

Oil………………………………1 tbsp


  1. Wash the leaves and cook in a pan covered till it leaves water and reduces to ¼ of quantity it is cooked.
  2. In a blender/chopper add cumin and garlic pod and red chilies and blend.
  3. Now add the cooked leaves and again blend adding salt.
  4. At the end add onion and blend it once.
  5. Now add the tadka/tempering to it and mix well.


Add tbsp oil in a pan and add red chilies, garlic, mustard seeds, cumin seeds, urad dal, curry leaves. Add them in this order and let them leave a bit flavor around and add to the chutney prepared. Don’t over fry them

Note: 1.The gongura leaves are so sour adjust the spice level based on that. It goes well with rice and ghee as any other chutney does.

2. The taste also depends on tempering for any dish.


20 responses to this post.

  1. You know I have a Gongura pickle,other than that I have never tried this greens!Looks yummy! May be I will grow some this year.Thanks


  2. That sounds amazingly tasty. Do you of any herb that can be used as a substitute? I would love to try it, but I doubt if I can buy it.


  3. You are absolutely right. It is delicious with pappu.
    We dont get the leaves here…I just go for store bought ones.
    Looks very tempting.

    BTW I have added your blog to my blogroll. Hope it is fine with you.


  4. Gongura and mudda pappu…is my fav, wat else can one ask for if they are served this? Truely heaven!!!


  5. looks great! i love gongura gojju too


  6. Hi ramya
    gomgura from grand mart right???_D..pachadi chala bagundi..
    i also made it twice ..have to post..will do it next week.


  7. Ramya the pachadi is mouth watering. Viji


  8. hi am new in your blog, iam enjoying indian cuisine and sounds amazing food of yours 😉


  9. i love gongura pickle but never ventured into making it at home:) do u know any other recipe which uses gongura?


  10. thanks for sharing the lovely homely recipe with us. looks so good


  11. Hi Asha,
    i too have pickle but when i see fresh leaves i grab them to make chutney or even it goes well with dal.u need to grow these.

    hi Saju,
    i don’t think anything will substitute gongura as each and every green leafy veggies has different taste.but can make with chineese spinach(bachalikura) the same way just add little tamarind.

    Hi seec,
    we have international market where we can get these,thank u for adding my blog.no problem with me.

    Hi cinnamon,
    yup it tastes heavenly.no words than that.

    Hi Roopa,
    Well then make it this way ,and who doesn’t love it.

    Hi swapna,
    yes my dear it’s from grand mart.Waiting for ur version.

    Hi viji,
    Yes it’s moth watering we even didnot wait till we cooked some rice.

    Hi lia,
    thank u for visiting my blog.

    Hi Sia,
    U sure must try this. and we can prepare gongura dal just like tomato dal but should not add tamarind as these leaves r sour.We can make different chutney like adding green chillies instead of red chillies and omitting onions etc.

    Hi Sharmi,
    Thank u for visiting my blog.


  12. hey thats looks so nice, thanks for sharing!


  13. Never tried gonkura before….this one looks great


  14. Hey,

    I just loved this version. I searched for gongura in the indian stores yesterday but could’nt find them. Will surely try this version once I find them. Thanks for sharing with us. The picture is really tempting me 🙂


  15. Abba !! gongura pachadi. I too want it little please. I am a great fan of it, I have some white rice, can I borrow a tbsp of pachadi pls.


  16. Gongura pachadi and allam pachadi are my favs. Do you know what is gongura called in English? I would love to try this out.
    Thanks in advance.


  17. Posted by priya on 1, May 20, 2008 at 9:15 am

    hi ramya tht looks so good.i got married last year and now in germany with my husband.both of us really love gongura.but the prob is we dnt get to find it here.could u please let me know wht is it called in english and also if its possible to grow them in pots for myself.please let me know if u have any idea.thanku


  18. Hey i saw ur blog n found it interesting. You got good recipes in this. N particularly gongura pachadi … ilove it..

    even i do blogging 🙂 you can check my site


  19. Posted by Ramya on 1, September 6, 2008 at 8:23 pm

    Hi the preparation is very simple and good… But I hope u forgot to mention about the salt…. I used ur recipe and prepared it was very good.. thanks


  20. Andhra food the best food in this complete world


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