Tuesday, May 12, 2015


Gongura is nothing but Red sorrel leaves which has a tangy, sour flavour. Its a very popular dish of Andhra pradesh. Most of their dishes are super spicy but we can adjust the spice level  accordingly. Make sure when preparing this chutney, use only gingelly oil because its not only tasty but also keeps the chutney fresh for longer period. Its definitely a finger licking dish.


1 bunch of Gongura leaves (washed and cleaned leaves only)

1 tbsp Mustrad seeds.

1 tbsp Urad dal.

1/2 tsp Methi seeds.

Pinch of Hing.

1 Green chilly.

5 Dry red chilly.

Few curry leaves.

100 ml  Gingelly oil

Salt to taste.


Heat oil in a pan. (reserve 1 tbsp of oil ) Add urad dal, methi seeds, green chilly and 4 dry chilly and roast them. Remove from pan and then add cleaned gongura leaves, salt and fry for about 3 min till the water from leaves gets evaporated. Do not add water all. Keep it aside and allow to cool. Later coarsely grind the tempering mixture followed by the sauted gongura leaves.

Now heat remaining oil and add mustard seeds, red chilly, hing and few curry leaves. Saute and add the grinded paste and fry again for about 5 min. This will make the chutney stay for more than 2 weeks.