Gongura Nuvvula Pachadi

Gongura Nuvvula Pachadi

Gongura Nuvvula Pachadi

Veg Vegan

Sorrel sesame chutney — fresh gongura leaves wilted briefly in sesame oil with dried red chilli and garlic, then ground coarsely with dry-roasted white sesame seeds, salt, and a pinch of cumin into a thick, textured paste. The sesame seeds add a nutty body and slight sweetness that softens gongura's raw tartness without eliminating it; the ground sesame and gongura together produce a richer, more complex chutney than the plain gongura pachadi. Eaten as an accent with rice or jowar roti; also spread inside the fold of a pesarattu. The nuvvula (sesame) version is considered the more traditional village preparation; the sesame was the original source of fat and protein in Telugu cuisine before peanuts became widely cultivated. The balance of sour and nutty is the defining quality.

Cuisines

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup gongura leaves
2 tablespoons sesame seeds
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic
5 to 6 dry red chilies
1 teaspoon tamarind paste
— salt to taste
1 pinch asafoetida
1 teaspoon jaggery

Instructions

  1. 1 Wash the gongura leaves thoroughly and let them dry.
  2. 2 Heat a pan over medium flame and dry roast the sesame seeds until golden brown. Set aside to cool.
  3. 3 In the same pan, add a tablespoon of oil and heat it.
  4. 4 Add mustard seeds and cumin seeds to the hot oil. Allow them to splutter.
  5. 5 Add garlic cloves and dry red chilies to the pan. Sauté until the garlic turns golden.
  6. 6 Add the gongura leaves to the pan and sauté until they wilt completely.
  7. 7 Remove the mixture from the heat and let it cool slightly.
  8. 8 Grind the roasted sesame seeds into a fine powder.
  9. 9 In a blender, combine the sautéed gongura mixture, ground sesame seeds, tamarind paste, salt, asafoetida, and jaggery.
  10. 10 Blend to a coarse paste, adding a little water if necessary to achieve the desired consistency.
  11. 11 Transfer the pachadi to a serving bowl and adjust salt if needed.

Tips

For a more intense flavor, dry roast the red chilies before adding them to the oil.