Gonkura Pachadi / Chutney

4.50 from 6 votes

When it comes to Andhra cuisine, food is incomplete without Gonkura pachadi which is served with hot rice and ghee. This leaves are widely consumed in Andhra pradesh and very popular dish in all restaurants. In Tamil Nadu, it is called as "Pulicha Keerai". There are two varieties of gonkura available in the market based on the stem ( red and green stem). Red stemmed one is more sour than the green ones. Numerous varieties of dishes can be prepared, out of these sour leaves and it includes both veg and non- veg. Few dishes which are popular and available in Andhra restaurants are Gonkura pappu, Gonkura pachadi, Royyalu gonkura, gonkura mamsam and gonkura chicken. Apart from these, rice varieties and pulusu can also be prepared. It is also a very rich source of Iron, Vitamin C, Folic acid and anti- oxidants. Additionally, its is rich in calcium and very good source of Riboflavin. This is a hot and spicy chutney prepared using red stemmed Gonkura variety. This can be refrigerated for 3-4 days. Chopped onions can also be added in the chutney while serving.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsLunch
Servings 2


  • 2 Bunch Gonkura leaves
  • 8-10 Dry red chillies adjust according to taste bud
  • 1 teaspoon Jeera
  • 1/4 teaspoon Mustard seeds
  • 1 teaspoon Coriander seeds
  • 1 Tbsp Chana dal
  • 1/4 teaspoon Methi seeds
  • 10 Garlic pods
  • 2 Tbsp Oil
  • Salt
  • For Thalimpu :
  • 1 Tbsp oil
  • 1/2 teaspoon Mustard seeds
  • 1 Dry red chilly
  • 1/2 teaspoon Jeera
  • 1 teaspoon Chana dal
  • Handful of Curry leaves
  • Less than 1/4 Tsp Hing


  • Clean, wash and keep the gonkura leaves aside.
  • Heat oil in a pan and add red chillies, fry it for a minute and add Jeera followed by Mustard seeds, Coriander seeds, Chana dal, Methi seeds and Garlic pods.
  • Fry it for 3-4 minutes in a low flame and remove from the flame.
  • Now add the washed gonkura leaves in the same pan and saute well till it turns soft.
  • Add sauteed gonkura and fried masala items in a mixer jar or mortar and pestle.
  • Grind it into fine paste and transfer it to a bowl.
  • For Thalimpu, heat oil in a pan and add Mustard seeds.
  • Once, it starts spluttering add Jeera followed by chana dal, dry red chilly, curry leaves and hing.
  • Fry it and add it to the ground chutney.
  • Serve with hot rice and ghee, Idly or Dosa.

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4.50 from 6 votes

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Priya Satheesh
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