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NUNE GONGURA PACHADI 

Gongura Gone Wild: A Tangy Oil Bath You’ll Crave!

Nune Gongura, the oil-rich Andhra-style gongura pachadi, is a tangy and fiery delight that’s bold, garlicky, and packed with traditional flavors. This lip-smacking chutney-style curry is slow-cooked in oil with garlic, dal, and red chillies until the gongura melts into a mushy magic. Pair it with hot rice for a soul-satisfying Andhra meal that hits all the right notes of spice, sourness, and aroma.


EXPLORE SWEETS RECIPE'S    

Andhra-style Nune Gongura pachadi cooked in oil with garlic, chillies, and dal for a tangy and spicy chutney that pairs well with hot rice.¯


💡 Gongura So Easy, Even Your Sleepy Cousin Can Cook It!

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Always dry your gongura leaves thoroughly to avoid splatter when adding to hot oil. Don’t skimp on garlic—it’s the soul of this pachadi! Use a heavy-bottomed pan to prevent burning and ensure a slow, even cook. For added zing, sprinkle a pinch of jaggery if the leaves are too sour. Store leftovers in a clean, airtight container—it tastes even better the next day with rice and ghee!

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     Step-by-Step Recipe : ​

INGREDIENTS

• Oil – 65g

• Channa dal – 1 tbsp

• Urad dal – 1 tbsp

• Mustard seeds – ½ tbsp

• Jeera (Cumin seeds) – ½ tbsp

• Hing (Asafoetida) – ½ tsp

• Dry red chillies – 2 (broken)

• Curry leaves – a handful

• Garlic cloves (peeled) – 10 to 12

• Onion (sliced) – 1 large

• Salt – to taste

• Gongura (Roselle leaves) – 200g (washed and dried completely)

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tbsp

​Spicy and tangy Gongura Pachadi with garlic and red chillies slow-cooked in oil for that authentic Andhra punch in every spoonful.

PREPARATION STEPS

1. Heat 65g of oil in a pan.

2. Add 1 tbsp channa dal, 1 tbsp urad dal, ½ tbsp mustard seeds, and ½ tbsp jeera. Fry until golden.

3. Add ½ tsp hing and 2 broken dry red chillies. Stir briefly until fragrant.

4. Add a handful of curry leaves and fry until crisp.

5. Add 10–12 peeled garlic cloves and fry until golden and well roasted.

6. Add 1 large sliced onion and cook until soft.

7. Add salt to taste.

8. Now add 200g of gongura leaves (washed and dried without any moisture).

9. Mix well and cook on medium flame. Stir occasionally until the leaves become soft, mushy, and the oil starts to separate.

10. Add ½ tsp turmeric powder and 1 tbsp red chilli powder. Mix thoroughly.

11. Cook for a few more minutes until well combined.

12. Serve hot with steamed rice.


Nope! Spinach just won’t cut it. Gongura’s tang is what gives this pachadi its iconic Andhra punch.

The oil acts as a preservative and flavor booster. You can reduce it, but don’t blame us if the magic dims!

Traditionally, no. It's meant to be chunky and textured. But hey, you do you—blend if you must!

Up to 4–5 days in the fridge in an airtight container. Bonus: It gets tastier with time!

With hot steamed rice, a dollop of ghee, and zero interruptions. It’s soul food, Andhra style!

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


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