This flavor-packed Gongura Thokku is a must-try if you love bold, tangy chutneys. Gongura leaves lend their signature tartness, balanced by tamarind, jaggery’s sweetness, and the warmth of spices. A staple on South Indian tables, it’s the perfect way to add zing to dosas, idlis, rice, or any simple vegetable dish.
About the Recipe
If you’re a fan of bold, tangy-spicy flavors, this Gongura Thokku is right up your alley. The star ingredient, gongura leaves (red sorrel), brings its signature tartness. When combined with tamarind, jaggery, garlic and a host of warm spices like mustard, fenugreek and red chilies, you get an explosion of flavors in every bite.
Why You’ll Love This Recipe
Where do I begin? The bright, citrusy tang from the gongura and tamarind is just so addictive. Then you get layers of sweetness from the jaggery, heat from the chilies, nuttiness from the roasted spices.it’s a real flavor party. Plus, it’s incredibly versatile – use it as a chutney for dosas/idlis, mix it into yogurt, or spoon over rice and veggies for an instant flavor boost.
Gongura Thokku
Cooking Tips
For maximum flavor, lightly dry roast the gongura leaves before grinding. It intensifies their tanginess. Adjust the amount of red chilies to suit your spice preference. And don’t forget the tempering – that aromatic tadka of mustard seeds fried in oil really takes it over the top.
Serving and Storing Suggestions
This chutney makes about 1 1/2 cups and pairs beautifully with South Indian breakfast staples like idli, dosa, and vada. Or have it as a side condiment for rice, dal, or veggie stir-fries. Leftovers keep well refrigerated for up to a week. Total prep time is only around 30 minutes.
Similar Recipes
- Tomato Thokku
- Kaara Chutney
- Coconut Chutney
- Milagai Podi
Nutrient Benefits
Did you know gongura leaves are packed with vitamins A and C, iron, and antioxidants? So besides being delicious, this chutney provides a nutritious dose of leafy greens. The red chilies, fenugreek, and garlic offer additional health benefits too.
Gongura Thokku
Ingredients
- 2 bunches Gongura Leaves
- 1/2 cup Tamarind (seeds removed)
- 1/4 cup Jaggery
- 2 tsp Mustard Seeds (+ 2 tblsp)
- 10 to 12 cloves Garlic (finely chopped)
- 1 tsp Ginger (grated)
- 2 tsp Fenugreek Seeds, Vendhayam
- 18 to 20 Dry Red Chillies
- Oil as required
- Salt as per taste
Instructions
- Wash and clean the gongura leaves.
- Spread it out to dry for 60 to 75 minutes.
- Heat oil in a pan over medium flame.
- Add the red chillies, 2 tblsp mustard seeds, fenugreek seeds and fry for 2 minutes.
- Add the gongura leaves and saute for 2 minutes.
- Remove and transfer to a mixer jar.
- Add the tamarind, garlic salt and jaggery.
- Grind to a coarse paste.
- Heat little oil to a pan.
- Fry the 2 tsp mustard seeds and pour over the thokku.
- Mix well and serve with rice and ghee or a side dish with idli or dosa.
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Frequently Asked Questions
What do gongura leaves taste like?
Gongura leaves have a distinct tart, lemony flavor that adds such a lovely tang to dishes. Some describe it as similar to sorrel or spinach with a sour kick. The tartness is quite addictive.
Can I use tamarind paste instead of the fruit?
Without a doubt. Tamarind paste makes a great substitute if you can’t find the fruit. Use about 2-3 tablespoons of the concentrated paste in place of the whole tamarind.
What is jaggery and where can I find it?
Jaggery is an unrefined cane sugar popular in Indian cooking. It has a deeper, more caramel-like flavor than regular sugar. Check the international foods aisle of your grocery store or pop into an Indian market.
How spicy is this Gongura Thokku?
The level of heat is without a doubt there but not overpowering. You can always adjust the number of red chilies to your own spice preference. For a milder version, I’d suggest using 12-14 chilies.
What are some other ways to enjoy Gongura Thokku?
This versatile chutney is so much more than just a rice accompaniment. Use it as a flavorful spread for sandwiches or mix it into yogurt for a tangy raita. You can even toss it with roasted veggies or lentils for a burst of flavor.
