Spicy Andhra Gonkura Pachadi (Chutney) Recipe
25 minutes
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About Spicy Andhra Gonkura Pachadi (Chutney) Recipe
Experience the vibrant flavors of Andhra Pradesh with this authentic Gonkura Pachadi, a tangy and spicy chutney that perfectly complements hot rice and a dollop of ghee. Made with Gonkura leaves (also known as Pulicha Keerai in Tamil Nadu), this chutney boasts a unique sourness, especially when using the red-stemmed variety. This recipe unlocks the culinary secrets of this South Indian staple, showcasing the Gonkura's versatility beyond its use in other dishes like Gonkura Pappu or meat curries. Beyond its delicious taste, Gonkura is a nutritional powerhouse packed with iron, vitamin C, and antioxidants. The fiery blend of red chilies, cumin, mustard, and coriander seeds creates an unforgettable taste experience. Prepare to impress your family and friends with this easy-to-make chutney, perfect for everyday meals or special occasions. Store leftovers in the refrigerator for up to 3-4 days.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Gonkura Pachadi
- 2 bunch Gonkura Leaves also known as pulicha keerai
- 8-10 Chilies adjust to your spice preference, dried, red
- 1 tsp Cumin Seeds jeera
- 1/4 tsp Mustard Seeds rai
- 1 tsp Coriander Seeds
- 1 tbsp Chickpeas chana dal, split
- 1/4 tsp Fenugreek Seeds methi dana
- 10 cloves Garlic
- 2 tbsp Oil vegetable or coconut oil
- 1.5 tsp Salt or to taste
For the Thalimpu Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds rai
- 1 Chili dry, dried, red
- 1/2 tsp Cumin Seeds jeera
- 1 tsp Chickpeas chana dal, split
- 1 tbsp Curry Leaves
- 1/4 tsp Asafoetida hing
Instructions
Prepare the Gonkura Leaves
- Clean and thoroughly wash the gonkura leaves. Set aside.
Make the Spice Base
- Heat oil in a pan. Add dried red chilies and fry for 1 minute. Add cumin seeds, mustard seeds, coriander seeds, split chickpeas, and fenugreek seeds.
- Sauté for 3-4 minutes over low heat until fragrant.
- Remove from heat and let cool slightly.
Sauté the Gonkura
- Add the washed gonkura leaves to the pan and sauté until wilted and slightly softened.
Blend the Chutney
- Combine the sautéed gonkura and the cooled spice mixture in a blender or use a mortar and pestle.
- Grind into a smooth paste. Transfer to a bowl.
Prepare the Thalimpu Tempering
- Heat oil in a separate pan. Add mustard seeds and let them splutter.
- Add cumin seeds, chana dal, dried red chili, curry leaves, and asafoetida.
- Fry until the dal is lightly browned.
Combine and Serve
- Add the Thalimpu tempering to the ground chutney. Mix well.
- Serve with hot rice, ghee, idli, or dosa. Garnish with chopped onions (optional).
Recipe Notes
Expert Tips for the Best Gonkura Pachadi
- For a deeper flavor, lightly roast the cumin, coriander, and mustard seeds before grinding.
- Adjust the amount of red chilies according to your spice preference. Start with less and add more if needed.
- If you don't have fresh gonkura leaves, you can use frozen. Thaw them completely before using.
- Adding a squeeze of lime juice just before serving enhances the tanginess of the chutney.
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Recipe Nutrition
Calories: 220kcalCarbohydrates: 6gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 1710mgFiber: 2g
Priya Satheesh
Articles: 52
5 Comments
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What a delicious recipe! Thanks for posting.
Great recipe! I’m eager to try it.
This looks incredible! I need to try it.
After Seeing this Chutney, I just want to eat Andhra meal.
What a delicious idea! Thanks for sharing.