Pulicha Keerai Thuvaiyal /   Gongura chutney  is a popular Andhra dish. Gongura leaves are sour in taste and high in vitamins, minerals and anti-oxidants.This is my mom’s recipe.. Gongura chutney tastes great with white rice,  idly and dosa. The tangyness of pulichakeerai thogaiyal compliments well with curd rice.


2.5 Cups of Gongura Leaves / Pulicha Keerai / Sorrel Leaves (Tightly Packed)
Salt to Taste

To Saute

1 Tbsp of Coriander Seeds
1 Tsp of Whole Cumin
7 Red Chillies, Big
1/2 Tsp of Fenugreek
6 Garlic Cloves, Big

   To Temper

1-2 Tbsp of Gingelly Oil / Nallennai
1/2 Tsp of Mustard Seeds
1/2 Tsp of Urad Dal
Pinch of Hing


  • Remove the gongura leaves from the stem, wash it in tap water and keep this aside.
  • Heat oil in a pan and roast all the ingredients listed under ” To Saute” list,  fry for 2-3 mins in a medium flame till color changes and aroma comes. Turn off the flame. Let it cool for 5 mins.
  • In the same pan,  add gongura leaves, saute this for few mins until leaves shrinks and color changes. Turn off the flame. Let them cool down for 5 mins.
  • In a blender, add the roasted spices, grind it to a coarse powder. To the blender, now add sauted gongura leaves and salt, grind it to a smooth paste.
  • Heat oil in a pan, when it is hot, add mustard seeds, urad dal and hing, when it splutters, add the ground paste, saute well for 2 mins and turn off the flame.
  • Gongura chutney / pulichakeerai thugayal is ready to be served with hot white rice. Also it is excellent combination with curd rice.


  • It stays good in refrigerator for a week.
  • Adjust the amount of red chillies according to your taste.
  • You can use green chillies instead of red chillies.
  • Adding gingelly oil increases the taste.
  • Don’t add water while grinding.

Health Benefits of Gongura Leaves

  • It has a excellent source of vitamin A, B9 and C.
  • Being rich in oxalic acid, they are not a good choice of people who suffers from rheumatism and kidney stones.
  • Powerful laxative properties.
  • Low in calories and high in anti-oxidants and fibers.
  • It strengthens the functioning of heart and livers.


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  1. Navaneetham Krishnan says:

    We have the leaves over, in fact I have started growing the plant in my garden. The leaves have come out but I am waiting for the fruits to make the juice.

    I also cooked the leaves last week and I know how awesome the taste is. Its a perfect sour blend with be eaten with rice. That said, the next time I pluck the leaves, will try your version for the explosion of flavors.

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