Sorrel Leaves Stew

Gongura Pulusu.

Oil is tempered with spices and onion is turned translucent. Sorrel leaves / gongura aaku is chopped up and briefly fried before slowly cooking in stew. Sorrel leaves stew is served with steamed rice and plain toor dal or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Sorrel Leaves Stew.

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Onion 1
Green Chiles 1 – 2
Tamarind 1/2 inch Sized Ball (optional)
Chana Dal 2 tbsps
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Broken Red Chiles 2
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Separate sorrel leaves and wash them thoroughly.
Chop the sorrel leaves and keep aside.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Grind green chiles into coarse paste.

Heat oil in a pot, add chana dal and fry for couple of seconds.
Now add all talimpu ingredients in order.
When urad dal changes color, add onion and chana dal.
When onion turns translucent, add sorrel leaves, green chile paste, tamarind, red chili powder, turmeric powder and salt.
Fry for a minute or two, pour around a cup and half of water.
Bring to a bubble and boil till it reduces to almost of the original quantity.
Remove from heat and serve sorrel leaves stew with steamed rice and a tbsp of cooked toor dal.
Notes: Make sure to boil the stew on medium – low flame.

Suggestions: If the stew is too sour, stir in a small piece of jaggery.
Variations: You can also soak the chana dal in water for couple of hours before adding to the stew.
Other Names: Sorrel Leaves Stew, Gongura Pulusu.

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Cauliflower Stew

Cauliflower Pulusu.

Cauliflower is broken into small florets. Cauliflower is cooked in tamarind extract along with onion and tomato. Once the cauliflower is cooked, the stew is tempered with spices and dals. Cauliflower stew is served with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Stew.

Ingredients:

Cauliflower 1/4 of small head
Tomato 1
Onion 1 Small
Green Chile 1
Turmeric Powder a pinch
Tamarind 1 inch sized Ball
Coconut 1 tbsp
Sesame Seeds 1 tsp
Whole Red Chiles 2 – 3
Cilantro few Sprigs
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash thoroughly and break cauliflower into small florets.
Peel and slice the onion.
Wash and chop the tomato.
Soak tamarind in half a cup of water and extract all the juice discarding veins.
Remove stem, wash and slice the green chile.
Wash and finely chop cilantro.

Dry roast sesame seeds and red chiles until aromatic or until they change color.
Cool and grind the these ingredients along with grated coconut into fine paste.

Heat a sauce pot on medium heat, add tamarind extract, cauliflower florets, onion, tomato, green chile, turmeric powder and salt.
Add around half a cup of water and boil till cauliflower cooked.
Then stir in the ground paste and boil for couple of minutes.
Remove from heat and stir in cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add this to cauliflower bowl.
Serve cauliflower stew with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: If cauliflower is not cooked properly, put it back on heat and boil till done.
Variations: You can also add few pinches of garam masala before removing the stew from heat.
Other Names: Cauliflower Stew, Cauliflower Pulusu.

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