Gongura Pulusu is a popular side dish in Andhra Pradesh, especially in the Guntur region. It is known as Sorrel leaves. This dish is so tangy that it would make you try it repeatedly. It goes well with rice and chapatis too. It is a perfect option for an afternoon meal, and people of all ages can enjoy this dish. It can be cooked easily and quickly too.
Ingredients
- Five bunches of sorrel leaves
- Water
- 4 tsp chana dal
- Half cup of onions sliced
- turmeric
- Green chillies
- Oil
- 1 tsp fenugreek
- 1tsp mustard seeds
- Nine dry chillies
- A pinch of hing
- Tamarind juice-300ml
- Salt as required
- Besan flour-2 tsp
- 1 tsp jaggery
- Coriander chopped
Recipe
- Take a sizeable bottom-sized pan and add cleaned sorrel leaves, chana dal, onions, turmeric, green chillies, and 500 ml water. Cook on medium flame until it turns soft and cooked perfectly.
- Now for masala preparation, take a small Kadai. Add some oil; once heated, include fenugreek and mustard seeds- tsp each. Let it sputter and once the fenugreek seeds change their colour, add the dry chillies and mix well. Add a pinch of Hing (Asafoetida) band mix well. Now take this into a mixer and grind it into fine powder.
- Now add tamarind juice into the Sorrel leaves pan and mix well. Add the prepared powder and required salt too. Mix well. Let it cook for 5 minutes.
- Add 2 tsp of besan flour mixed with water.
- Cook the dish on low flame for 5 -7 minutes.
- Add a tsp of jaggery to maintain the balance of flavours in the fish.
- Cool for two more minutes, add some coriander leaves for taste, and cut the stove off.
Gongura (Sorrel leaves) Pulusu is ready to serve.
