GONGURA PULUSU - EXCELLENT SIDE DISH FOR RICE AND MUDDAPAPPU

Recipes with Gongura leaves are very famous in South India. Gongura Pachadi is quite popular in Andhra Pradesh. We can make many varieties with Gongura leaves like Gongura pachadi, Gongura pulusu, Gongura senagapappu curry, nune gongura, Pulihora gongura etc. These gongura leaves are called Pitwaa in Hindi, Sorrel leaves in English.There are two varieties of Gongura available in Andhra Pradesh, one is red stem gongura , second one green stem gongura. Red stem gongura is more sorer than green one.So,red stemmed gongura leaves are preferred to make this Gongura Pulusu. Today I am posting Gongura pulusu recipe in my own style! Let us see the ingredients and procedure.

Ingredients :

1 bunch of Gongura /Sorrel/Pitwaa leaves

2 big size Onions/Ullipayalu

6-8 Green Chillies slit longitudinally lengthwise

1 table spoon of chana dal

1 table spoon of Urad dal

1/4 tea spoon Mustard seeds

very little Tamarind juice/Chinthapandu pulusu

1-2 tsp Red Chilli Powder 

A pinch of turmeric powder and asafoetida

Salt to taste

4 tsp oil 

2-3 Red chillies

Few curry leaves

Procedure :

1. Remove the leaves from the stem and wash them thoroughly in clean and cold water.

2. Cut the Onions into thin slices and slit the green chillies longitudinally and keep them aside.

3. Heat a pan, add oil, once oil is hot, add chana dal, urad dal, mustard seeds, red chillies, curry leaves, fry until it turns golden brown colour.

4. Now add onion slices and green chilli pieces and fry for a few minutes until onions turn into pink colour.

5. Add the gongura leaves/Sorrel leaves/Pitwaa and fry well until it reduces its volume, which easily takes15 minutes of time. 

6. Then add 2 tsp of Tamarind Juice/chinthapandu pulusu.

7.  Now add salt, a pinch of asafoetida, red chilli powder and fry for another 3minuites. You can add 1 teaspoon of oil for smooth texture and more taste

8. Transfer it into a serving bowl. Serve it hot with hot steamed white rice, mudda pappu and ghee!!!