From Gongura to Peanut: 5 Pachadis from Andhra Pradesh that are power packed with taste and nutrition

If there’s one thing Andhra food doesn’t do, it’s stay quiet. Especially not the pachadis. These aren’t delicate dips or side chutneys you forget about. Andhra pachadis are spicy, punchy, and packed with flavor. Just one spoon can turn plain rice into something you actually look forward to eating. What makes them stand out is how little they need—a few fresh ingredients, some chillies, maybe garlic or tamarind—and that’s it. Simple to make, but impossible to forget. No slow cooking, no fancy prep. Just big flavour that hits fast. They’re quick to make and even quicker to vanish from the plate. Here are five that bring the fire—and then some:

Gongura pachadi: the queen of tang

Gongura leaves have a sharp, sour bite that hits you instantly. Cooked down with garlic and dried red chillies, they’re ground into a chutney that’s earthy, spicy, and unapologetically bold. Just a spoon of it with hot rice and a bit of ghee—that’s all you need. Gongura is naturally rich in iron and gives you that instant lift, which is probably why it’s found in almost every Andhra kitchen.

To make it, sauté gongura leaves and red chillies in a little oil, toss in garlic, and grind everything with salt into a thick paste.

Tomato pachadi : simple but savage
Don’t underestimate the tomato. This chutney might look simple, but it’s got serious flavour—spicy, a little smoky, and way more punch than you’d expect. The tomatoes are cooked till soft, then blended with roasted chillies, garlic, and just a hint of methi for bitterness. It’s tangy, spicy, and oddly addictive. Works with rice, dosa, pongal—or even as a spicy sandwich spread if you’re feeling experimental.

Heat a little oil, toss in red chillies, garlic, and a pinch of methi—let them sizzle. Throw in chopped tomatoes and cook till they go all soft and jammy. Cool it down, blend everything with some salt, and you’re done.

Dosakaya pachadi : tangy with a crunch


Dosakaya, the yellow cucumber, doesn’t sound like it would pack a punch. But raw dosakaya blended with green chillies, garlic, and tamarind makes a chutney that’s light, fresh, and full of zing. There’s crunch, there’s sharpness, and there’s a cool heat that makes it perfect for hot days. Plus, it’s easy on the stomach—hydrating and full of fibre.

Peel and chop raw dosakaya, blend it with green chillies, tamarind, garlic, and salt into a coarse, spicy chutney.

Peanut pachadi : creamy with a kick
Roasted peanuts, green chillies, garlic, tamarind — that’s literally it. Blend them up and boom: you’ve got a chutney that’s thick, creamy, spicy as hell, and straight-up addictive. It’s got that warm, slow kick that creeps up on you in the best way. Slap it on some idli, dunk your upma in it, or just mix it into hot rice with ghee and call it a day.
Bonus? Peanuts = protein and good fat, so this isn’t just tasty — it actually fills you up.
How to make it? Just dry roast the peanuts, chuck everything into a mixie — green chillies, garlic, tamarind, salt — and grind till smooth. That’s it. No drama. Just joy.



Coconut-coriander pachadi : fresh and feisty

It starts off fresh and mild, but don’t be fooled—there’s a kick waiting underneath. Grated coconut and coriander blend with green chillies and lemon juice to make a chutney that’s bright, herby, and surprisingly bold. It’s perfect with idlis, dosas, or as a cool contrast to something spicy.

Just blend coconut, fresh coriander, green chillies, lemon juice, a pinch of salt, and a splash of water into a smooth, green chutney.