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28 states: How to make Andhra special Gongura Pachadi

January 28, 2014 13:24 IST

28 states: How to make Andhra special Gongura Pachadi


We had asked you, dear readers, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. We began with Maharashtra's Thalipeeth. Today we bring you the recipe of Gongura Pachadi from Andhra Pradesh.

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

We have, as always, been inundated with your responses. Today we bring you this recipe of Andhra Pradesh's Gongura Pachadi sent to us by Aruna Panangipally:

Nothing defines Andhra food the way Gongura Pachadi does.

In the famous Telugu movie, Mayabazar, there is a scene in which the groom’s party creates a ruckus saying that the impending meal lacks Shakhambari Devi Prasadam (aka Gongura).

Here is the recipe!


  • Gongura or Ambadi: 3 large bunches (8 packed cups)
  • Red Chilies: 12 to 15
  • Oil: 6 tbsp
  • Garlic flakes (optional): 10 to 12
  • Mustard seeds: 1 tsp
  • Salt to taste


  • Pick the leaves off the stalk and wash them.
  • Spread the leaves over a thin cotton cloth or newspaper. 
  • Let the leaves to dry overnight (at least 8 hours).
  • In a heavy bottomed kadai, heat about 4 tbsp of oil over medium heat.
  • Add the red chilies and fry for a minute.
  • Take out the red chilies and set aside.
  • If you are using garlic, then, in the same oil, fry the garlic flakes till they are brown.
  • Take out the garlic flakes and set aside.
  • To the oil, add the leaves and fry till the leaves are soft and reduce to 1/2 of the original volume.
  • Set the fried gongura aside to cool completely.
  • Grind the fried leaves, chilies, and garlic along with enough salt to a smooth paste.
  • Remove the ground Gongura Pachadi into a bowl.
  • In a ladle or small kadai, heat about 2 tbsp oil.
  • Add mustard seeds.
  • When the seeds splutter, add the seeds and oil to the Gongura Pachadi.
  • Mix well.
  • Store in an air-tight bottle.
  • Serve with hot rice and gingelly (sesame) oil.

Click here for more recipes and food features!

Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Assam: Masor Tenga

Bihar: Litti Chokha

Chhattisgarh: Dehrori

Goa: Bebinca

Gujarat: Khandvi

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Karnataka: Pandi Curry

Kerala: Irachi Ishtu

Madhya Pradesh: Bhutte Ka Kees

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Odisha: Chhena Poda

Punjab: Makki-roti And Sarson-saag

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

West Bengal: Daab Chingri


We are inviting you, our dear readers, to share with us your special recipes of these dishes.

Tell us how you make any of the dishes listed above.

Simply mail your recipes along with a photograph of the dish to with the subject line 'Indian Recipes'.

We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in and India Abroad.

Photographs: Aruna Panangipally