Gongura Pulusu | Sorrel Leaves Gravy | Sorrel Leaves Stew | Vismai Food

Gongura Pulusu Soaked Bengal Gram (Chana Dal) is boiled with the leaves of Gongura (Ambada) along with Onion, Green Chillies, and Tomatoes. Then it is given a spicy seasoning. Gongura Pulusu gives a great eating experience when taken with piping hot Rice and Ghee.

The Telugu people relish Gongura Pulusu greatly. No wedding or any special feast is complete without this item on the Menu. Gongura is made in a variety of ways in Telugu homes.

This simple Gongura Pulusu is of course a familiar dish for all Telugu people. But it is better to know the exact ratios and measures of each ingredient so that the dish turns out just right each time we make it. If you follow the tips you will get the right consistency for the Pulusu. The Pulusu should not be too thin and should be of the right thickness to be mixed in rice.

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Gongura (Ambada):

Pluck the leaves from the Gongura stems and wash well at least 4-5 times to get the sand out of the leaves.

Rice Flour:

Most cooks boil the leaves along with all the ingredients and season the mixture at the end. But this method tends to make the dish watery and flowy. A little rice flour or Besan (Chana Dal Powder) should be added to the mixture while it is cooking. This helps to gather the flowy liquid close and also enhances the taste of the dish.


No doubt the Gongura is sour in itself. Still adding a little bit of Tamarind will enhance the taste to another level.

Chana Dal:

Remember to soak the Dal before cooking. If you do not soak the dal it will not become soft at all because of the sourness of Gongura. Other options are Moong Dal or Lobiya. Soaking is essential either way.

Gongura Pulusu | Sorrel Leaves Gravy | Sorrel Leaves Stew | Vismai Food - Recipe Video

Gongura Pulusu | Sorrel Leaves Gravy | Sorrel Leaves Stew | Vismai Food

Veg Curries | vegetarian
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Total Time 30 mins
  • Servings 6


  • 300 gms Gongura Leaves (Ambada)
  • ½ cup Onion (Diced)
  • 3 Green Chillies
  • 2 Tomato
  • ¼ cup Chana Dal (Soaked)
  • Tamarind – A little (size of a gooseberry)
  • 1 cup Water
  • 1 tbsp Rice Flour
  • Salt – To taste
  • Ingredients for Seasoning:
  • 3 tbsp Oil
  • 1 tsp Mustard seeds (Rai)
  • 3 Dry Red Chillies
  • 1 tsp Black Gram (Urad Dal)
  • 1 tsp Cumin (Zeera)
  • ¼ tsp Turmeric (Haldi)
  • 10 Garlic Cloves
  • ¼ tsp Asafoetida (Heeng)
  • 1 – 1. ¼ tsp Chilli Powder
  • 3 sprigs Curry Leaves


  1. Soak the Chana Dal for at least one hour.
  2. Put in all the main ingredients (except Rice Flour) for the Pulusu along with water in a Pressure Cooker. Close the lid and cook until three whistles’ time. Put the flame off.
  3. Once the steam subsides, open the lid and put the cooker on the stove again. Mash the leaves well with a Dal masher. Mix the Rice Flour in a little water to make a thick paste. Add this to the Gongura mix. Let it cook till the Pulusu thickens. Put the flame off.
  4. Fry all the ingredients of the seasoning on a low steady flame until it turns into a rich aromatic brown mixture. Add to the Pulusu and mix well.
  5. This Pulusu is great to eat with hot Rice and Ghee, or Jonna (Sorghum/ Joawar) Roti.

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