September 24, 2016

Gongura - Senagapappu Pulusu (Sorrel Chana Dal Pulusu)

Today I would like to share "Gongura Senagapappu Pulusu". We can call Gongura as "Mother of Andhra Food", because in Andhra Pradesh people widely use Gongura to make different varieties like gongura pappu, gongura pachadi, gongura pulusu, and also in combination with meat. This recipe is simple,very tasty and very easy to make.
Ingredients :
3/4 cup Senagapappu/Chanadal/Bengal gram
Gongura leaves from one big bunch
1 big size onion, finely chopped
2- 3 green chillies sliced
Salt to taste
1/2 table spoon red chilli powder
1/4 table spoon turmeric powder
For Tempering/ Tadka / Popu :
Oil                                                    :    2 table spoons
Split black gram/Minapa pappu       :    1 table spoon
Mustard Seeds / Aavalu                  :     1/2 table spoon
Fenugreek seeds / Menthulu           :    1/2 table spoon
Cumin seeds                                    :   1/4 table spoon
Red Chilli                                         :     2
Asafoetida                                       :    a big pinch
Curry leaves                                    :     few

Procedure :
1. Wash and soak Senagapappu/Chanadal for 20 minuites. Wash gongura
     leaves thoroughly with clean water and chop gongura leaves roughly.
2. Cut Onion into small pieces, cut green chilli lengthwise. Tear red chilli
     into pieces.
3. Take a wide bottomed vessel,add washed chana dal, gongura leaves,
     onion and green chillies with required amount of water. Let it cook for 
     10 minuites. To this add turmeric powder, Salt and red chilli powder
      and allow to cook for 5 more minuites.
4. Take a pan, add oil, once oil hot, add black gram dal, mustardseeds,
     cumin seeds, fenugreek seeds, broken red chillies and stir fry for few
     seconds, once they pop, add curryleaves and a big pinch of
     asafoetida. Transfer the tempering into pulusu.
5. I used red stem gongura leaves for making this pulusu, so i did not 
     used tamarind paste, if you needed, you can add 1/2 table spoon of
     tamarind paste for more tangy taste. After adding tempering to the
     gongura pulusu, cook for 5 more minutes on low flame. Then turn off
     the flame. Transfer this pulusu to serving bowl.
6. Serve it hot with hot steamed white rice, a spoon full fresh ghee or 
     roti or paratha.

         Thank you for visiting YUMMY KITCHEN !! Leave your comments
and feedback here, they are always welcome!! will meet you all with 
another interesting recipe,until then bbbye:)



  1. Hi Naga Sri, thanks for visiting my blog. The pulusu looks delicious.

    1. Thanks for visiting my blog !! Thanks for your comments too Beena :)

  2. Hi,Thanks for your comment and encouraging words dear Nagasri, good recipes, great going 😊 👍 all the best 👍 keep blogging.

  3. Hi,Thanks for your comment and encouraging words dear Nagasri, good recipes, great going 😊 👍 all the best 👍 keep blogging.

    1. Your words inspiring me Madam Usha :) thanks for your comments !! :)


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