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Tag: sorrel leaves

  • South African Style Sorrel Soup

    South African Sorrel Soup is a delightful blend of tangy sorrel leaves, vegetables, and spices creating a refreshing and unique culinary experience. This soup, popular in South Africa, features the vibrant flavor of sorrel leaves complemented by onions, potatoes, and a medley of spices, resulting in a light yet deeply satisfying dish. Served hot or cold, this soup offers a tangy and comforting taste that delights the palate.

    Ingredients:

    • 2 cups sorrel leaves, chopped
    • 1 onion, finely chopped
    • 2 potatoes, diced
    • 2 carrots, diced
    • 2 cups vegetable or chicken broth
    • 2 cups water
    • 2 tablespoons butter or oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • Salt and pepper to taste
    • Fresh cilantro or parsley for garnish

    Steps:

    1. In a pot, melt butter or heat oil over medium heat. Add chopped onions and sauté until translucent.
    2. Add diced potatoes and carrots. Cook for 5 minutes, stirring occasionally.
    3. Stir in ground cumin and coriander. Cook for an additional 2 minutes to release the flavors.
    4. Add sorrel leaves to the pot and sauté for 3-4 minutes until they wilt.
    5. Pour in vegetable or chicken broth along with water. Bring to a boil.
    6. Reduce heat to a simmer, cover, and cook for 20-25 minutes until vegetables are tender.
    7. Use an immersion blender or transfer the soup to a blender (in batches) and blend until smooth.
    8. Season with salt and pepper to taste.
    9. Serve hot or cold, garnished with fresh cilantro or parsley.

    Sources: Africanbites.com, The Spruce Eats, Food.com

  • 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