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.
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.
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Recipe card
Gongura thogayal
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
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.
Method
- 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.
Tangy, spicy thogayal is ready! This can be kept in fridge for two days...Tastes great with steamed rice.
Asha
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!:)
easycrafts
Welcome back dear...never tried anything with gongura..thanks for sharing
Nags
i always stock up on gongura pickle at home, it goes with rice, parathas and even dosa! yummy!! 🙂
Sagari
my mom use to make this chutney always ,it looks wouthwatering racks
Bharathy
Welcome back,Raji 🙂
Have tried only the pickle with gonghura..Would love to try this!:)
Purnima
Thogiyal looks delicious...and the steps too very useful!!
Laavanya
Welcome back Raks.
That thogayal must be great with rice! 🙂
Uma
Looks so yummy! Lovely pics.
Cynthia
Hey, it is so good to have you back!
Aparna
Nice to see you back. Looking forward to lots of posts.
Dhivya
wow!i love gogura...but unfortunetly we dont get here all times...lovely recipe
Divya Vikram
Hi rajeshwari..happened to see Ur blog thru ur comment on mine..Thank u..U have a nice blog..
Seena
What to do to get some leaves, mmmmmm, I love it!!
Daily Meals
Looks yummy...
Meera
Hope you had a great trip.
Gongura Thugayal looks very nice. Thanks for sharing the recipe.
Swati: Sugarcraft India
Wecome back Raks.. Heard about these leaves for the first time ..Thanks for sharing!!
Ramki
Hi Raks,
Have blogged your Thugayal as a model recipe in the One page cookbook - 1001 Thugayal. Thanks !
Miri
welcome back from the break! Kumudam seems to be an all time favourite from my grandmother's generation to my cousins....
easycrafts
U have been tagged...check my blog for details
Sia
hey raks, its grt to see u back 🙂
Latha Narasimhan
Thogayals are any day welcpme for me!
Having grown up in andhra, I just love gonkura! Lovely recipe rajeshwari! 🙂
Pria
Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.
Pria
Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.
Pria
Looks delicious. I love these kind of chutney's or thugayal. Awesome. I will surely give it a try.
Unknown
"Heat a kadai and fry mustard,fenu.." - Are you suggesting dry heating these (and also the surrell leaves) without any oil? Thanks..
Raks anand
With few drops oil. I will update the post 🙂