Gongura Chutney, Ambada Chutney, Andhra Style Pachdi
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 2858 times
Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney.
Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish!
Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.
- Heat 2 tbsp of oil in a pressure cooker, add the garlic cloves and onions and sauté on a medium flame for 1 minute.
- Add the tomatoes, green chillies, coriander, chilli powder, turmeric powder and salt and sauté on a medium flame for 1 minute.
- Add the gongura leaves and 1 cup of water, mix well and pressure cook for 1 whistle.
- Allow the steam to escape before opening the lid.
- Blend in a mixer into a smooth paste. Keep aside.
- Heat the remaining 1 tbsp of oil in a small non-stick pan , add the chana dal and urad dal and sauté on a medium flame for 30 seconds.
- Add the mustard seeds and cumin seeds and sauté on a medium flame for 30 seconds.
- Add the garlic, red chillies and curry leaves and sauté on medium flame for 30 seconds.
- Pour the tempering over the gongura leaves paste and mix well.
- Serve or store in an air-tight container in the refrigerator.
Nutrient values per serving
|Vitamin A||598.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||7.3 mg|
|Folic Acid||8.9 mcg|
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