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

Veg Curries | vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Servings 6

Ingredients

  • 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

Instructions

  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.