Sorrel leaves Stew | Gongura Stew | How to make Gongura Pulusu Recipe

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Sorrel leaves Stew | Gongura Stew | How to make Gongura Pulusu Recipe - This is an old-fashioned Andhra style Stew made with Sorrel Leaves, called Gongura in Telugu, a popular, sour-tasting leafy green used in South Central India. Here is a detailed recipe with images and a video.

Gongura Pulusu (Stew) is commonly made in Telugu households. It is well known how all the ingredients are cooked and seasoning is added. My style is similar too except that I have made it thicker and tastier.

And the stew takes just one tbsp of Oil! It goes well with Rice, Ragi Sankati and Jowar Rotis.

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Tips

Gongura/Sorrel Leaves:

There are two kinds of Gongura available to us. Green stalked ones and the Red Stalked ones. The Red Sorrel leaves are more sour. If you are using the Red Sorrel, then you can reduce Tamarind.

Tamarind:

However sour the Gongura leaves are, adding a little Tamarind adds good taste. It balances the spices. Those who do not like too much sourness can drop the Tamarind.

Fenugreek seeds, Mustard Seeds:

Mustard Seeds and Fenugreek seeds should be roasted well and the powder well boiled along with the Stew. The Fenugreek Seeds give a little bitterness so do not add too many.

Jaggery:

The Jaggery that you add at the end balances the bitter, sour, spicy tastes. Skip if you don't like it.

Bengal Gram Flour:

Bengal Gram Flour and Water help thicken the stew. Rice Flour could be used instead of Bengal Gram Flour.

Onions:

I have used Sambar Onions. They give a special taste to the stew. But those who do not have them can use the regular big ones. The Onions should be crispy and then they taste good.

Stew:

I have cooked the Stew in a separate vessel. If you want, you can add everything to the Cooker and cook on a high flame to three whistles.

Seasoning:

This Stew does not need seasoning. If you like you can just add Cumin Seeds and Curry leaves seasoning.