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Gongura Pulusu | Gongura Pappu Pulusu Andhra Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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.

Course: Main Course
Cuisine: Andhra
Servings: 5
Calories: 220 kcal
Author: Uppada Lakshmi
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
  1. Pluck gongura leaves prior to recipe preparation, clean them and dry on a clean cloth.
  2. Boil leaves by adding adequate water.
  3. After a few seconds of boiling leaves get suppressed.
  4. Add green chilies and cook further till the water gets evaporated.
  5. Mash leaves while it is hot.
  6. Add turmeric powder and salt to leaves, dilute this mix by adding adequate water.
  7. Mix well and cook for a minute.
  8. Heat oil in a separate vessel, once oil reaches optimum heat add mustard seeds.
  9. Add garlic cloves and cumin seeds.
  10. Once they start spluttering add curry leaves and red chilies.
  11. Before ingredients turn black, mix this temper to dal and mix well.
  12. Gongura Pulusu is ready to serve. This recipe goes well with plain rice.

Recipe Video