Finding Gongura leaves (red sorrel leaves) in our grocery stores here is quite a rarity. Either they are out of stock when I go to the store or they are prohibitively expensive that I pass it. Gongura is typically used to make chutney. Anyway I have been a lucky couple of times the past month and so when Jaya visited us, I bought Gongura and as soon as she saw these leaves in the refrigerator, she had this delectable pulusu in mind. And she immediately put her thought into action and so we got to enjoy the unique taste of gongura in the form of pulusu (Tamarind gravy). Apparently it is yet another one of her MIL's trademark recipes. - Harini
Ingredients -
1 cup wilted* Gongura
1/4 Cup Chana Dal (Senaga pappu)
Salt, as needed
2-3 Green Chillies
1/2 tsp Mirchi Powder
2-3 Green Chillies
1/2 tsp Mirchi Powder
Sugar (adjust as per the sourness of the Gongura)
1 tsp Rice Flour (Biyyam Pindi)
1 tsp Besan (Senaga Pindi)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Methi seeds 1 pinch, Urad dal 1 tsp, Hing couple pinches, Red chillies 1-2)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Methi seeds 1 pinch, Urad dal 1 tsp, Hing couple pinches, Red chillies 1-2)
* Saute the Gongura leaves in a teaspoon of oil till they are wilted.
Note - Sliced garlic can also be added to the seasoning if preferred.
Note - Sliced garlic can also be added to the seasoning if preferred.
Method of Preparation -
Boil the chana dal al dente. (Alternatively, it can be pressure cooked so that it doesn't become mushy).
In a sauce pan, add Oil and the rest of the seasoning. After the mustard seeds crackle, and the urad dal changes color to brown, add the boiled gongura and chana dal and also the slit green chillies. Add 3 cups of water and let it simmer for 5 min. Add salt, sugar and turmeric and mix well.
Depending on the tangy nature of gongura, tamarind juice needs to be added as per taste.
In a separate bowl, add rice flour and besan to 1/2 a cup of water and blend well.
Add the flour mixed in water to the simmering gravy and mix well. Adjust the taste and enjoy with steaming hot rice and ghee.
Sending this tangy pulusu to 'Only Greens' Event hosted by Sara which was started by Pari and also to Jagruti's 'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen.
Preparation Time 30-35 min
Serves 4-5 Adults
In a sauce pan, add Oil and the rest of the seasoning. After the mustard seeds crackle, and the urad dal changes color to brown, add the boiled gongura and chana dal and also the slit green chillies. Add 3 cups of water and let it simmer for 5 min. Add salt, sugar and turmeric and mix well.
Depending on the tangy nature of gongura, tamarind juice needs to be added as per taste.
In a separate bowl, add rice flour and besan to 1/2 a cup of water and blend well.
Add the flour mixed in water to the simmering gravy and mix well. Adjust the taste and enjoy with steaming hot rice and ghee.
Sending this tangy pulusu to 'Only Greens' Event hosted by Sara which was started by Pari and also to Jagruti's 'CMT-Daal/Kadhi/Sambar/Rasam' guest hosted by Enveetu Kitchen.
Preparation Time 30-35 min
Serves 4-5 Adults
Posts
Blog Directory
Gongura pulusu looks super delicious..
I love the gongura, this version sounds good to go with rice or chapati.
FOODELICIOUS
This looks very healthy and yummy.
lovely recipe--bookmarked !
Love Gongura!! used to enjoy thogayal out of this @ my aunt's place!!! Never tried them as dhal!!!! Looks yummy!!! Thanks for sharing it with CMT!!! :)
lip smacking and delicious looking pulusu.
Wow! delicious. Perfect entries for the events:-)
Love love love this pulusu...
Delicious pulusu..
Looks delicious. Thanks for the entry.
Love gongura pulusu. My MIL makes it slightly different. Will post in few weeks ... do check that recipe too... enjoy