Gongura Pachadi

The spinach leaves used in this recipe are very distinctive to Andhra Pradesh but are available in most parts of India especially in the summer months.
These leaves are called Gongura leaves in Andhra Pradesh, Pulichi Keerai in Tamil Nadu and Sorell leaves in the Western countries.
This famous Pachadi is made from the Gongura leaves,. 
The leaves are sour and hence dishes prepared with these leaves generally require no tamarind


1 Large bunch of fresh Gongura leaves
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
2 Tsp Fenugreek Seeds
6-7 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Gongura Pachadi Recipe

Gongura Pachadi


Heat 4 tablespoons of oil in the pan
Add mustard seeds, fenugreek seeds, red chillies, asafoetida and fry till the fenugreek seeds turn golden brown
Add the fresh bunch of gongura leaves and saute for a few minutes (till the leaves turn slightly dark in colour)
Cool and grind the above with salt into a very soft mixture

Heat the remainder of the oil in a pan
Add the mixture into it and fry for 2-3 minutes
The Pachadi is ready to be served.

Note:  This can be mixed with rice and eaten or had as a spread in sandwiches or hot toasts!!
The number of red chillies can be increased or decreased to suit the palate of the individuals



  1. It is an all time favourite of the family. Add a few garlic pods and it is really yummy!!!!!!!!!!

    • Shobha Krishnan says:

      You bet Subadra!! and as you said some Andhras love garlic in their pickles!!! thanks

      • The garlic pods eliminates the hing smell which is very essential for andhra pachadis. Instead add slightly fried onions to the pachadi before serving. Tastes yummy!

        • Shobha Krishnan says:

          You are right Anita – fried onions taste yummy when preparing this dish with gongura leaves or any variety of spinach for many spinach recipes!

  2. I’m growing sorrell at the moment, the caterpillars love it. So far only had it in mixed green salads, very nice lemony flavour. Have been looking for new ideas for it. thnx

    • Shobha Krishnan says:

      WOW Sue you must be lucky to grow sorrell despite the caterpillars !!!!the natural tanginess of sorrell is its unique distinctive feature and this chutney tastes awesome!!!!