Sunday, 13 June 2010

Gongura Pullakura / Sorrel curry

This is one of my favorite tangy recipes. I always prefer to eat this with biryani or any other spicy rice. This is one of the best combinations for biryani. Not only that, this literally tastes more on the next day.


Gongura leaves / Sorrel – 2 cups
Tomato – 1 Medium size cut into big pieces
Onion – 1 cut into big pieces
Tamarind – ½ lemon size
Green chillies – 8
Rock salt – 1 tsp

For tempering:
Garlic cloves – 3
Mustard +Cumin – 1 tsp
Chana daal – 1 tsp
Red chilli – 2

Fresh and tender home grown sorrel leaves

Heat a kadai / deep pan with one spoon of oil. When the oil becomes hot add gongura (Sorrel) leaves, onion, tomato, green chilies. Stir every thing and close the lid for 1 minute. Now add ¼ cup of water and close the lid. Stir occasionally until every thing is cooked and the water is evaporated completely. Remove it from the fire. Add rock salt and mash every thing into paste using pappuguthi (Wooden pastle). You can even use stone pestle or any similar thing. If you don’t have any thing, you can give a sturdy whisk with wooden spoon. Rock salt will enhance the taste. Not only that, it will make easy to mash the things due to its rocky nature.

For tempering:

Pound the garlic cloves (This will reveal the extra aroma which is not the case when you cut them into pieces)

Heat another small kadai(Pan) with 1 tblsp of oil. Add mustard + Cumin, when they start sizzling, add red chilli, chana daal and garlic and fry for 1 min.

Seasoning for Gongura pullakoora

Add the seasoning to the mashed gongura mixture. A nice treat for biryani or plain rice.
Gongura pullakoora

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