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Gongura Pacchadi  and Rice Roti

Gongura or red sorrel is a staple green leaf used in Andhra Pradesh and Maharashtra. It’s sour tangy taste is it’s USP. The spicy Andhra Masala added to the Pacchadi, make it a Gourmet’s delight. Gongura pacchadi is a Telugu cuisine. I am combining it with Rice roti, a Maharashtrian staple. The pair is totally divine! 🙂


Gongura Pacchadi:

Gongura leaves washed and wiped dry: 1 bunch

Red chillies: 10

Methi Seeds: 1/2 tsp

Urad dhal: 1 tbsp

Chana dhal: 1 tbsp

Coriander seeds: 1 and 1/2 tbsp

Tamarind for extra tanginess if needed

Garlic cloves: 5

Oil (gingelly oil tastes the best): 2 tbsp

Salt as needed



Mustard: 1 tsp

Jeera: 1/2 tsp

Garlic cloves chopped: 3

Red chillies broken to bits: 2

Curry leaves: 8-10


Method Of Preparation:

Heat oil and saute the red sorrel leaves till soft. Let it cool. In the same oil , roast the above spices except garlic, till crispy. Cool and grind into a coarse powder, along with garlic and tamarind.

Add salt and cooked, cooled sorrel leaves. Grind

Temper with mustard, cumin, red chilli, curry leaves and garlic chopped.

Rice Roti:

Rice powder: 1 cup.

Water: 1 and 1/2 cup

Salt: 1/3 tsp.


Method Of Preparation:

Mix all above without lumps.

Either heat on the gas stove till it forms a dry dough or microwave. (I microwaved it for 4 min)

Cool add more rice atta(flour) and knead well into a silky, soft and pliable dough.

Make roundels and flatten into thin rotis.

Roast on a Tava, till slightly roasted, then on a direct flame like phulka

Remove.. smear ghee and serve. Enjoy!

Author: Kiran Shanbhag

Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking, equity markets and quest into spirituality. All the four have now become an integral part of her life!

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