How to make Andhra Famous recipe Gongura Pulusu (Gravy)
Are you searching for procedure to prepare Gongura Pulusu? Recipes with gongura leaves are very famous in Andhra Pradesh. And gongura pachchadi(pickle)is the favorite of people of Andhra Pradesh. In this article I would like to give the recipe for gongura pulusu - a gravy side dish - which is quite popular in the Guntur district of Andhra Pradesh.
Andhra recipe Gongura Pulusu (Gravy)
Gongura leaves are very famous in Andhra Pradesh. These are called sorrel leaves in English and pitwa in Hindi. There are two types of gongura leaves - one is with a red stem and the other with green stem. The red-stemmed ones are sourer than the green stemmed ones. Hence the red-stemmed ones are preferred in making gongura pulusu.Ingredients required to make Gongura Pulusu (Gravy)
1. one bunch of gungura leaves
2. half cup water
3. five to six green chillies slit longitudinally
4. very little tamarind juice / extract (chintapandu / imli)
5. half tbsp mustard seeds (aavaalu / sarson) for seasoning
6. half tbsp bengal gram (senaga pappu / chana daal for seasoning
7. two tbsp oil
8. a pinch of asafoetida (inguva / hing for seasoning
9. salt to tasteProcedure to make Gongura Pulusu (Gravy)
1. Separate the leaves from the stem and wash these in clean and cold water thoroughly.
2. Heat water in a container and add these leaves into the water.
3. All the leaves to cook in simmer till the leaves become soft.
4. When the leaves are half cooked add turmeric powder, slit chillies and tamarind juice. Keep in mind to add very little tamarind extract as the leaves will be sour enough.
5. After the leaves are cooked / become soft, off the stove and keep it aside.
6. Heat oil in a kadai, add mustard seeds, bengal gram, allow these to splutter and then add asafoetida.
7. Add this seasoning to the cooked leaves, add salt and mix it well.
8. Can garnish this gravy with slit green chillies and relish the taste as a side dish with rice or roti.Health Benefits of Gongura Pulusu (Gravy)
Red sorrel leaves have an acidic taste and are effective in relieving the symptoms of fever. The leaves also help in cooling any inflammation as well as heat in the body. The leaves act as a stimulant in the stomach and sharpens the appetite.
