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Gongura Thokku

  • Duration:
  • Serves: people
  • Spice Level: Medium

Authenticity Slice

Methi seeds can be crushed coarsely to bring out the subtle bitterness that adds that extra flavour to the thokku.

Trivia Tadka

This typical Andhra chutney called thokku or pachadi is very healthy and a must on every plate. This dish is also known by several other names according to the state, for example in Karnataka, it is called Pundi.


  • Indian Red Sorrel (gongura leaves), finely chopped (4 cups)
  • Dry red chillies (lal mirch) (8–10)
  • Asafoetida (hing) (1/4 tsp)
  • Garlic (lehsun) (4-5 cloves optional)
  • Oil (3 tsp)
  • Salt (to taste)
  • Mustard seeds (sarson) (1/4 tsp)
  • Fenugreek seeds (methi) (1/4 tsp)


  • Heat oil in a kadhai, add dried red chillies and garlic.
  • When the red chillies change colour, add gongura leaves and turn off the heat.
  • Add the above mixture to a grinder and make a thick paste without adding extra water.
  • Heat oil in a thick bottom vessel, add mustard and methi seeds; let them splutter.
  • Add gongura mix to it and stir. Keep stirring until the oil leaves the edges.
  • Now it is ready to be served.
  • Serve it with hot ghee rice or Indian bread of any type; you can also relish it with idli or dosa.

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