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Tag: Gongura

  • Pulicha Keerai Thanni Saaru

    Pulicha Keerai Thanni Saaru (Tangy sorrel leaf dish)

    Pulicha Keerai Thanni Saaru, a South Indian delight, is a light and tangy sorrel leaves broth infused with tamarind and aromatic spices. This invigorating soup-like dish brings together the freshness of sorrel leaves, the sourness of tamarind, and the flavorful blend of spices, creating a refreshing and comforting experience. Enjoyed as a soothing accompaniment or a standalone soup, it offers a burst of tangy and savory flavors.

    If you don’t have sorrel leaves you can substitute spinach or other leafy greens as well. The important thing to remember is this is a healthy tasty way to add more greens to your diet.

    Ingredients:

    • 2 cups sorrel leaves (pulicha keerai), chopped
    • 1 small onion, finely chopped
    • 1 small tomato, finely chopped
    • 2-3 garlic cloves, minced
    • 1 green chili, slit lengthwise
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • 1/4 teaspoon turmeric powder
    • Small piece of tamarind (about a marble-sized ball)
    • 2 cups water
    • 1 tablespoon oil
    • Salt to taste
    • Fresh coriander leaves for garnish (optional)

    Steps:

    1. Soak the tamarind in 1/2 cup warm water and extract the juice. Set aside.
    2. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
    3. Add cumin seeds, minced garlic, and slit green chili. Sauté for a minute.
    4. Toss in chopped onions and sauté until they turn translucent.
    5. Add chopped tomatoes and cook until they soften.
    6. Incorporate chopped sorrel leaves and sauté for 2-3 minutes.
    7. Pour in the tamarind extract, add turmeric powder, and season with salt. Mix well.
    8. Add 1.5 cups of water and bring it to a gentle boil.
    9. Let it simmer for 5-7 minutes on low heat.
    10. Garnish with fresh coriander leaves if desired and serve hot as a mixed with hot rice.
    11. Add some ghee to take it to the next level.

    Sources: Kannamma Cooks, Padhuskitchen, South Indian Foods

  • Sorrel & Lentils

    Gongura Pappu (Sorrel & Lentils)

    Gongura Pappu is a comforting Andhra lentil stew/curry infused with the unique tartness of sorrel leaves. This dish combines yellow lentils (toor dal) cooked to a creamy consistency with a tempering of spices, sorrel leaves, and tomatoes. The earthy lentils paired with the tangy sorrel leaves create a delightful balance of flavors, making it a nourishing and wholesome meal always enjoyed with steamed rice or chapatis. We recommend some ghee with the hot rice and gongura pappu.

    Ingredients:

    • 1 cup toor dal (yellow lentils), washed
    • 2 cups sorrel leaves (gongura), chopped
    • 2 tomatoes, chopped
    • 1 onion, finely chopped
    • 2-3 green chilies, slit lengthwise
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder (adjust to taste)
    • A pinch of asafoetida (hing)
    • Few curry leaves
    • 2-3 garlic cloves, minced (optional)
    • 2 tablespoons oil or ghee
    • Salt to taste

    Steps:

    1. Boil the toor dal in 3 cups of water until soft and mushy. Mash it well and set aside.
    2. In a separate pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
    3. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
    4. Toss in chopped onions and green chilies. Sauté until onions turn translucent.
    5. Add minced garlic (if using) and cook for a minute.
    6. Incorporate chopped tomatoes. Cook until they soften.
    7. Add the sorrel leaves (gongura) and cook for about 5-7 minutes until they wilt and release their tanginess.
    8. Combine the cooked dal with the sorrel mixture. Add turmeric powder, red chili powder, and salt. Mix well.
    9. Adjust the consistency by adding water if needed. Bring it to a gentle boil.
    10. Let it simmer for 5-7 minutes, allowing the flavors to meld.
    11. Serve Gongura Pappu hot with steamed rice or chapatis.

    Sources: Sailu’s Kitchen, Indian Healthy Recipes, Archana’s Kitchen

  • Gongura Chutney

    What is Gongura?

    Gongura, also known as red sorrel or roselle, is a leafy vegetable commonly used in Indian and African cuisine. It is a member of the hibiscus family and has a tart, citrusy flavor. Gongura is native to West Africa and Southeast Asia and is widely cultivated in India, Nigeria, and other parts of the world.

    Is it Edible?

    Gongura is edible and it is used in various dishes across different cultures. It is also known to have several health benefits, including being a rich source of vitamins and minerals, having antioxidant properties, aiding digestion, and reducing inflammation. The leaves are rich in antioxidants, vitamins A and C, iron, calcium, and potassium. They are also known for their anti-inflammatory properties and are used in traditional medicine to treat a variety of ailments.

    In Indian cuisine, Gongura is commonly used in dishes from the states of Andhra Pradesh and Telangana, where it is known as “Gongura pachadi” or “Gongura pickle or chutney” It is also used in curries, soups, and stews, and can be added to lentil dishes such as sambhar.

    The Recipe

    This recipe is for a sweet and spicy condiment or chutney to be served with rice or roti.

    Here is a recipe for Gongura chutney with red chillies, coriander seeds, and jaggery:

    Ingredients:

    • 2 cups fresh gongura (sorrel) leaves, washed and chopped
    • 2-3 red chillies
    • 1 tbsp coriander seeds (coriander is cilantro)
    • 1 tbsp grated jaggery (can add brown sugar instead)
    • 1 tbsp oil
    • Salt to taste
    What is Jaggery? Jaggery

    Jaggery (also spelled as “jaggeree” or “gur”) is a type of unrefined cane sugar that is commonly used in South Asian and Southeast Asian cuisines. It is made from the sap of palm trees or sugarcane juice that is boiled to produce a thick, dark syrup, which is then cooled and solidified into blocks or cakes.

    Jaggery is known for its distinctive flavor that is often described as caramel-like with a hint of molasses. It is used as a sweetener in many traditional Indian desserts, such as laddu, halwa, and payasam, as well as in savory dishes like chutneys and pickles. Jaggery is also believed to have some health benefits as it contains iron, calcium, and other minerals.

    Instructions:

    1. Heat oil in a pan and add red chillies and coriander seeds. Fry until fragrant.
    2. Add the chopped gongura leaves and sauté until the leaves wilt and turn soft.
    3. Turn off the heat and let the mixture cool down to room temperature.
    4. Once the mixture is cooled, transfer it to a blender and add grated jaggery and salt. Blend the mixture to a smooth paste.
    5. Transfer the chutney to a serving bowl and serve it with hot rice or any South Indian snack of your choice.
    Gongura leaves
    Saute Red Chillies
    Saute coriander seeds
    Save them till they cool
    Add leaves to pan
    Let them wilt till soft
    Grind the Peppers and Coriander
    Add to the leaves
    Mix it well – Blending optional

    The recipe shown in the images above varies slightly from the recipe listed above, blending after mixing with the spices is recommended but not necessary if served with hot rice and you can eat with your hands.

    For those who prefer it as a dip blending will make the flavors more uniform.

    Taking it to the next level

    Below is the secret (not really) garnish or tadka or ‘tempering’ to almost all Indian dishes/Chutneys.

    Oil, some lentils, mustard seeds, cumin and curry leaves! If you blended it already then add before serving. Based on the dish this can leave out or add some ingredients but this gives a pop to any dish!

    heat oil then add lentils
    add in garlic and curry leaves
    mix with the chutney

    Here are some dishes by region that use Gongura:

    Andhra Pradesh/Telangana:

    Gongura pachadi (chutney) see above for our take on it.

    Andhra Pradesh/Telangana/Karnataka (India):

    Gongura pappu (with yellow lentils)

    Tamil Nadu (India):

    Pulicha Keerai thanni saaru (spicy tangy dish)

    South Africa:

    Sorrel soup