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November 4, 2014


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Gongura thogayal recipe

Gongura/Red Sorrel leaves in English,Ambadi in Gujrati,Marathi,Pitwa in Hindi,Pundi in Kannada & Pulichai Keerai in Tamil,Mestapat in bengali and Nalita in other languages is a very famous green variety in Andhra.Most of you would have heard about gongura pickle.But i tried thogayal with it years ago.Yes,this was the first & foremost recipe i tried after marriage from this website via google search.Recently a reader asked me to post gongura recipes and especially thogayal recipes.So after a long time,i referred that blog again and made this thogayal yesterday for rice.It was spicy,tangy n yummy when we had with hot rice and ghee.In the original recipe,it was titled as gongura pachadi/gongura chutney but i named it as thogayal because of its thick texture.Its very simple to make and you can store this thogayal for more than a week too.Even bachelor’s can try this and use it for 2-3 days without refrigeration.Soon i will share more gongura recipes like gongura sambar,gongura pappu in my blog and now lets see how to make this yummy Andhra style gongura thogayal for rice.

Gongura thogayal

Gongura thogayal recipe

Gongura thogayal recipe Andhra style gongura thogayal recipe- Tastes yum with hot rice n ghee !
Cuisine: Indian
Category: Thogayal
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

To pressure cook
  • Gongura leaves - Half bunch ( say 3 handful)
  • Green chillies - 5 nos ( big finger size)
To temper & saute
  • Sesame oil/Gingely oil OR cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chillies - 1 no
  • Green chillies - 1 no ( slitted)
  • Curry leaves - few
  • Hing/Asafetida - A big pinch
  • Small onions – 5 nos ( whole)
  • Big onion – 1 no ( small,finely chopped)

  • Wash the gongura leaves,drain the water and take in a pressure cooker base.Add green chillies,salt to it along with little water(Leaves will leave some water.So add little water) Pressure cook in high flame for 2 whistles.Open the lid and let it cool.
  • Take out 2 green chillies & reserve.Grind the cooked mixture to a smooth paste.Check for taste and add the reserved chillies,grind again. In a kadai,heat oil and splutter mustard seeds,uradl dal,hing,curry leaves,red chillies & green chillies.Add finely chopped big onions and whole,peeled small onions and saute till transparent.
  • Then add the ground paste and mix will till the mixture thickens and oil leaves from it.If needed add a tbsp of oil in the middle.Remove and let it cool.Store in a box and refrigerate.
  • Mix with hot rice adding few drops of ghee. Enjoy !

Enjoy !


  • Adjust the quantity of green chillies as per your spice level.
  • Add a small piece of jaggery while grinding the leaves.
  • You should saute till oil leaves from the paste and becomes thick.Else this thogayal will spoil soon. 
  • This thogayal stays good for more than a week if stored properly in refrigerator.Use a clean spoon while you handle.

Enjoy mixing this yummy thogayal with plain hot rice adding few drops of ghee !


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  1. Wow Chitra gr888 recipe I love a lot,from where did u get the gongura leaves?

    1. Swathi,I bought from a vendor in my street :)

  2. my fav.. I hv posted similar one too.. My great grand ma always keep this version in stock.. So yummy!

  3. love to have gongura. it tastes good in any dish esp this tangy spicy thokku..looks so Yummy! :)

  4. looks great Chitra. Will try it out some time..

  5. I love this chutney a lot.But never made it,soon going to try it .

  6. Gongura thogayal looks very nice..

  7. Once I had these in my garden at that time I made these,but now I have to plant it again,nice clicks

  8. Gongura thogayal looks very nice Chitra... Am from Andhra, we can prepare this in another method also.. i will post soon in my blog..visit my blog www.sreshtaskitchens.blogspot.in ur free time n drop ur valuable comments :)

  9. Thank u Sreshta.I will check your version too n try it out :)


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