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    Home » Recipes » Thogayals

    Gongura thogayal recipe

    Updated on October 14, 2021 by Raks Anand 26 Comments / Jump to Recipe

    Gongura thogayal is a tangy, tasty and flavorful condiment for rice popular dish from Andhra. This is quite different from a Tamil style thogayal I usually make.

    gongura thogayal
    Gongura thogayal

    Roselle leaves with onion, garlic and red chillies  along with fenugreek seeds, mustard and other ingredients makes it spicy, flavorful and delicious.

    I tried this from Kumudam magazine long time before and we just love this gongura thogayal very much!

    Usually they call it as pachadi or pickle in Andhra, but I learnt it as thogayal and go by the same name too.

    The leaves by itself are tangy, so no need to use tamarind separately. After sautéing it is just like tamarind both look wise, texture wise and taste wise.

    Related recipes

    • Paruppu thogayal
    • Karuveppilai thogayal
    • Pesarattu recipe
    • Onion raita
    • Mango dal recipe

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    gongura thogayal
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    Gongura thogayal

    Gongura thogayal is a tangy, tasty and flavorful condiment for rice popular dish from Andhra. This is quite different from a Tamil style thogayal I usually make.
    Course Condiments
    Cuisine Indian, South Indian
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Servings 4
    Cup measurements

    Ingredients

    • ¾ cup Gongura leaves After saute
    • 4 Green chilies
    • 4 Red chilies
    • 1 teaspoon Coriander seeds
    • 1 teaspoon Fenugreek seeds
    • 1 teaspoon Mustard
    • A pinch Asafetida
    • 1 Onion
    • 3 Garlic flakes large variety
    • ¼ teaspoon Jaggery
    • Salt
    • 1 tablespoon oil divided
    Prevent your screen from going dark

    Instructions

    • Heat a kadai and fry mustard, fenugreek, dry coriander, red chilies and then green chilies one by one in few drops of oil and keep aside.
    • Chop onions into cubes, fry that as well and keep a side.
    • Grind every thing above with salt, jaggery to make the thogayal and need not add any water.
    • Lastly temper with a teaspoon of oil with mustard, asafoetida and well crushed garlic (garlic should turn golden brown) and mix well.

    Notes

    • This can be kept in fridge for two days.
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    Method

    1. Heat a kadai and fry mustard, fenugreek, dry coriander, red chilies and then green chilies one by one in few drops of oil and keep aside.
    2. Chop onions into cubes, fry that as well and keep a side.
    1. Grind every thing above with salt, jaggery to make the thogayal and need not add any water.
    2. Lastly temper with a teaspoon of oil with mustard, asafoetida and well crushed garlic (garlic should turn golden brown) and mix well.

    Tangy, spicy thogayal is ready! This can be kept in fridge for two days...Tastes great with steamed rice.

    Other Tangy Thogayals

    • Thengai thogayal recipe
      Thengai thogayal recipe
    • vallarai keerai also known as gotu kola
      Vallarai keerai thuvaiyal recipe (for rice)
    • veppam-poo-thuvaiyal
      Veppam poo thuvaiyal, neem flower recipes
    • mullangi-thogayal
      Mullangi thuvaiyal, radish thogayal recipe

    Reader Interactions

    Comments

    1. Asha

      February 29, 2008 at 1:58 pm

      Hi Raks, welcome back! Missed you and your comments girl, you are always there for me, thank you friend!:))
      Gongura Thugayal is so dark and looks yummy. I have Gongura pickle at home, so tangy and SPICY, Andhra style!:)

      Reply
    2. easycrafts

      March 01, 2008 at 10:41 am

      Welcome back dear...never tried anything with gongura..thanks for sharing

      Reply
    3. Nags

      March 01, 2008 at 10:41 am

      i always stock up on gongura pickle at home, it goes with rice, parathas and even dosa! yummy!! 🙂

      Reply
    4. Sagari

      March 02, 2008 at 1:28 am

      my mom use to make this chutney always ,it looks wouthwatering racks

      Reply
    5. Bharathy

      March 02, 2008 at 1:28 am

      Welcome back,Raji 🙂
      Have tried only the pickle with gonghura..Would love to try this!:)

      Reply
    6. Purnima

      March 02, 2008 at 1:28 am

      Thogiyal looks delicious...and the steps too very useful!!

      Reply
    7. Laavanya

      March 02, 2008 at 1:28 am

      Welcome back Raks.
      That thogayal must be great with rice! 🙂

      Reply
    8. Uma

      March 03, 2008 at 12:29 am

      Looks so yummy! Lovely pics.

      Reply
    9. Cynthia

      March 03, 2008 at 12:29 am

      Hey, it is so good to have you back!

      Reply
    10. Aparna

      March 03, 2008 at 1:19 pm

      Nice to see you back. Looking forward to lots of posts.

      Reply
    11. Dhivya

      March 04, 2008 at 12:07 am

      wow!i love gogura...but unfortunetly we dont get here all times...lovely recipe

      Reply
    12. Divya Vikram

      March 04, 2008 at 5:12 am

      Hi rajeshwari..happened to see Ur blog thru ur comment on mine..Thank u..U have a nice blog..

      Reply
    13. Seena

      March 05, 2008 at 12:36 am

      What to do to get some leaves, mmmmmm, I love it!!

      Reply
    14. Daily Meals

      March 06, 2008 at 12:22 am

      Looks yummy...

      Reply
    15. Meera

      March 06, 2008 at 12:22 am

      Hope you had a great trip.
      Gongura Thugayal looks very nice. Thanks for sharing the recipe.

      Reply
    16. Swati: Sugarcraft India

      March 09, 2008 at 2:40 pm

      Wecome back Raks.. Heard about these leaves for the first time ..Thanks for sharing!!

      Reply
    17. Ramki

      March 11, 2008 at 12:52 am

      Hi Raks,
      Have blogged your Thugayal as a model recipe in the One page cookbook - 1001 Thugayal. Thanks !

      Reply
    18. Miri

      March 13, 2008 at 8:54 am

      welcome back from the break! Kumudam seems to be an all time favourite from my grandmother's generation to my cousins....

      Reply
    19. easycrafts

      March 13, 2008 at 8:54 am

      U have been tagged...check my blog for details

      Reply
    20. Sia

      March 13, 2008 at 8:54 am

      hey raks, its grt to see u back 🙂

      Reply
    21. Latha Narasimhan

      March 13, 2008 at 8:54 am

      Thogayals are any day welcpme for me!
      Having grown up in andhra, I just love gonkura! Lovely recipe rajeshwari! 🙂

      Reply
    22. Pria

      April 07, 2008 at 2:17 pm

      Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.

      Reply
    23. Pria

      April 07, 2008 at 2:17 pm

      Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.

      Reply
    24. Pria

      April 07, 2008 at 2:17 pm

      Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.

      Reply
    25. Unknown

      December 30, 2015 at 1:49 am

      "Heat a kadai and fry mustard,fenu.." - Are you suggesting dry heating these (and also the surrell leaves) without any oil? Thanks..

      Reply
    26. Raks anand

      December 30, 2015 at 2:02 am

      With few drops oil. I will update the post 🙂

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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