Easy Gongura Pulusu Andhra Style: 15 Min Sorrel Leaves Rasam
Gongura Pulusu Recipe is one of the famous recipes from the Guntur District of Andhra region. When it comes to sorrel leaves, we find two variants. One is red-stemmed and the other one is green-stemmed. The red stemmed is a bit more sour than the other.
Because of this sour property, Andhra people like to make use of this leafy vegetable with dal combination. It is always a good idea to prepare leaves before you make this recipe. I plucked leaves last night, cleaned them under water and dried them over a clean cloth.
While making Gongura Pulusu, cooking dal also plays an important role, usually, we cook dal in a pressure cooker, but as this version is more gravy type, we can add a little more water than usual. Make sure that the bottom of the pressure cooker doesn’t get burnt while cooking dal as that will ruin our recipe.
I would like to remind you that our variation of the recipe doesn’t cover adding of dal. But if you want to make Gongura pappu pulusu then you need to pressure cook dal and add to this recipe. Apart from this recipe, you may also like to view Andhra Gongura Pachaadi.
Tips to make a perfect Gongura Pulusu Recipe:
Use Fresh Gongura Leaves
In preparation of this dish, for pulusu recipe the green gongura leaf is used which also known by another name called ‘sorrel leaf’. Its freshness is critical since its leaves should always be crispy and fresh because this acidity which is preserved is in essence what Gongura Pulusu Recipe stands for. Gongura’s leaves are present both green as well as deep reddish color thus only those leaves should be taken under their green colour should have none of the sign of yellowness of wilting.
Serve with Rice and Ghee
It is conventionally accompanied by steamed rice, topped with a dollop of ghee, complementing the sour and spicy flavors. Ghee has a rich richness that smooths the tartness perfectly.
Rebalancing the Acidity
Since the leaves have a natural sour taste, it is rather very crucial to balance with other ingredients. Some add a pinch of jaggery or two to three chopped tomatoes at the end to round the dish and not overpower with tanginess. You can adjust that to the sour taste of Gongura Pulusu Recipe and also according to your taste.
Cooking the Gongura Leaves Separate
Cook the gongura leaves separately, as they will soften and taste more unique. Fry the leaves in a little oil till they wilt and are soft. You can lightly mash them with the back of a spoon to get out their juices and improve the taste in the pulusu.
Flavorful Tempering (Tadka)
Start by tempering the dish with mustard seeds, cumin seeds, and fenugreek seeds or methi in hot oil. Methi seeds are a very important component since it is a bit bitter; this balances out the sour taste of gongura and brings out a great depth of flavor. Then, curry leaves, garlic, and green chilies would do for the pungent, aromatic base.
Use Onions and Tomatoes for Flavor and Texture of Gongura Pulusu Recipe
Onions add a sweet and textural quality that helps balance the tanginess of gongura. The addition of tomatoes (if using) increases the tanginess and body of the dish. Sauté onions until they are golden brown, add tomatoes (if using) and cook until they are soft.
Add Spices Thoughtfully
Turmeric powder, red chili powder, and coriander powder are some of the common spices. The turmeric imparts color as well as earthiness; additionally, the dish will acquire hotness due to the presence of red chili powder. Use them in regulated measures since gongura is pretty potent. Dilute according to taste.
Tamarind to add tartness
Some recipes may require a little bit of tamarind paste for sourness, just in case the gongura leaves are not sour. Tamarind has to be used with much caution since too much would make the pulusu far too sour. Add in small amounts first and then adjust according to taste.
Simmer to infuse flavors to Gongura Pulusu Recipe
Add to this mixture all the remaining ingredients and put it over a low flame to simmer for 10 – 15 minutes so that the spice is well absorbed within the gongur in order to give an overall aroma in a well-merged state and sticking is also prevented as it’s being stir occasionally so that easy as well as balanced cooking could be done.
Add Vegetables Or Dal
Variations of gongura pulusu may be accompanied by the addition of other vegetables like drumsticks, brinjal, or even boiled toor dal for texture and nutrition. All the vegetables are to be soft-cooked and dal is pre-cooked before adding to the pulusu.
Garnish with Fresh Coriander and Season
Finish with garnishing few fresh coriander leaves in the center. By this point, give it a bite for saltiness or sourness or even for spices. If you feel tangy too much at the end add a pinch of jaggery to Gongura Pulusu Recipe.
Gongura Pulusu Recipe | Gongura Pulusu Andhra Style
Gongura Pulusu is one of the famous recipes from Guntur District, Andhra Pradesh. Because of this sour property, Andhra people like to make use of this leafy vegetable with dal combination.
Ingredients
- Gongura/ sorrel leaves – 1 large bunch
- Green chilies – 4-5 no.
- Water – 500 ml.
- Turmeric powder – ½ tbsp.
- Salt – ½ tbsp.
- Oil – 2 tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Garlic cloves – 15 no.
- Dry red chilies – 2 no.
- Curry leaves – 2 tbsp.
- Water – 400-500 ml as required.
Instructions
- Pluck gongura leaves prior to recipe preparation, clean them and dry on a clean cloth.
- Boil leaves by adding adequate water.
- After a few seconds of boiling leaves get suppressed.
- Add green chilies and cook further till the water gets evaporated.
- Mash leaves while it is hot.
- Add turmeric powder and salt to leaves, dilute this mix by adding adequate water.
- Mix well and cook for a minute.
- Heat oil in a separate vessel, once oil reaches optimum heat add mustard seeds.
- Add garlic cloves and cumin seeds.
- Once they start spluttering add curry leaves and red chilies.
- Before ingredients turn black, mix this temper to dal and mix well.
- Gongura Pulusu is ready to serve. This recipe goes well with plain rice.
Recipe Video
How to make Gongura Pulusu Recipe:
- Pluck gongura leaves and clean them in water.
- Boil 400 ml. water in a vessel, add leaves into it.
- Add green chilies and cook along with leaves with lid covered.
- Once water is almost evaporated, remove from heat and mash leaves.
- Sprinkle turmeric powder and ½ tbsp. salt.
- Add 100 ml. water and dilute all ingredients.
- Put this mix on a flame and cook further for a minute.
- In a separate vessel, heat oil and add mustard seeds, cumin seeds and garlic cloves.
- Add dry red chilies and curry leaves, sauté for a while.
- Add sorrel leaves mix to the above and mix all ingredients.
- Serve Gongura Pulusu hot.
Note: As this recipe is a kind of stew, if you like to have it thick reduce water or else you may add 100 ml water extra to this recipe.
