Gongura Kandi Pappu Podi Pappu.
Sorrel leaves are roughly chopped and cooke din oil along with spices and garlic. Toor dal is cooked till soft but firm and added to the sorrel leaves and cooked together. Serve sorrel leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Sorrel Leaves with Toor Dal.
Sorrel Leaves 2 Cups Packed
Toor Dal 1 Cup
Garlic 3 Cloves
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Separate leaves, wash and roughly chop sorrel leaves.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.
Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal and keep aside.
Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, sorrel leaves and salt.
Stir fry for a minute or two until sorrel leaves wilt completely.
Keep covered if necessary until sorrel leaves are cooked.
Then add cooked toor dal, turmeric powder and stir fry for a minute or two.
Serve sorrel leaves with toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.
Suggestions: If toor dal is not cooked properly, let it cook in the sauce pot with water because once its added to the sorrel leaves, it wont cook much further.
Variations: Check other variations with sorrel leaves here.
Other Names: Sorrel Leaves with Toor Dal, Gongura Kandi Pappu Podi Pappu.
Sorrel leaves / gongura is thoroughly wash and cooked in oil along with tamarind till it becomes very soft. A freshly roasted spice mix is ground into powder and added to the sorrel leaves pickle as a finishing step. Serve gongura pickle with steamed rice or with idly, dosa etc…
Makes: 1/2 Cup of Gongura Pickle.
Gongura / Sorrel Leaves 2 Cups Packed
Tamarind 3 inch Piece
Oil 1/4 Cup
Mustard Seeds a Big Pinch
Cumin Seeds a Pinch
Urad Dal 1 Tbsp
Chana Dal 1/8 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Method of preparation:
Separate the sorrel leaves and thoroughly wash them.
Pat them dry and keep aside.
Soak tamarind in few tablespoons of hot water and keep aside.
Roast all the powder ingredients except asafoetida in a pan until aromatic or until they change color.
Cool the roasted ingredients to room temperature and grind them along with asafoetida and salt into fine powder.
Heat oil in a pan on medium flame, add the sorrel leaves.
Cook covered for around 8 minutes.
Uncover and cook for around 5 more minutes till sorrel leaves thoroughly wilt and change color.
Add tamarind mixture to the pan and cook again for another 5 minutes.
Stir in ground spice powder and salt and remove from heat.
Remove the gongura pickle onto a jar and it stays fresh for around an year.
Serve gongura pickle with steamed rice or with idly, dosa etc…
Notes: Make sure to cook the sorrel leaves well.
Suggestions: Adjust spice with whole red chiles.
Variations: Check other variations of sorrel leaves pickles here.
Other Names: Gongura Pickle, Sorrel Leaves Pickle.
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