Sorrel has a naturally sour taste. We do not grate the coconut because we need a grainy chutney. Usually, if we want a pickle to last for a long period of time it should be sour in nature also we add the required quantity of salt and oil to preserve it. Prep time 10 mins: Cook time 15 mins: Total time 25 mins: Author : Vahchef Main Ingredient : Sorrel leaves: … In a kadhai, over medium heat, heat 2 tsp oil. Gongura Pachadi Recipe, How To Make Gongura Pachadi Recipe. Sorrel Leaves And Coconut Chutney is a famous chutney in the state of Andhra Pradesh. How to Make Kobbari Pachadi | Andhra Coconut Chutney for Rice. Sorrel has a naturally sour taste. Add the udad dal and stir-fry the dal till it is light golden brown. Sorrel Leaves And Coconut Chutney is a famous chutney in the state of Andhra Pradesh. Combination with coconut gives excellent taste and chana dal gives crunchy texture to chutney. Cut the coconut into small pieces (about 1/4″). As this leafy vegetable is rich in Vitamin C, it is sour in nature. Fortunately, could get gongura / sorrel leaves and moringa / … Grated coconut when ground will become a smooth paste. Combination with coconut gives excellent taste and chana dal gives crunchy texture to chutney. Gongura Nilava Pachadi is made with red sorrel leaves which are abundantly available in Andhra Region especially in Guntur District. How to makeGongura Pachadi?How to cookGongura Pachadi?Learn the recipeGongura Pachadiby vahchef.For all recipes visit vahrehvah.com About Recipe : How to make GONGURA PACHADI (3 ratings) 2 reviews so far. Gongura Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style) hand grounded using a mortar-pestle Since the time I started blogging, I was eagerly waiting to write few recipes with these greens.