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

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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Gongura Pulusu


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.


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.


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.


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.


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.


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

Gongura Pulusu

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

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

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 5


  • For the Stew
  • 250 gms Gongura Leaves
  • 1/4 cup Raw Bengal Gram
  • 1/2 liter Water
  • 10 Sambar Onions (or Big Onion Sliced)
  • 5 Green Chillies (slit)
  • 2 pinches Turmeric
  • 2 tsp Bengal Gram Flour
  • 1.5 tbsp Jaggery
  • 300 ml Tamarind Paste (Extracted from a lemon-sized Tamarind Ball)
  • For Fenugreek Spice
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek seeds
  • 6 - 7 Red Chillies
  • Asafoetida – A pinch
  • 1 tbsp Oil


  1. Add all the ingredients for the Stew and cover and cook until the Bengal Gram is cooked well.
  2. Heat Oil and add Fenugreek seeds, Mustard Seeds and roast until the Fenugreek seeds change color and the Mustard seeds start spluttering. Then add Red Chillies and Asafoetida.
  3. Make a powder of Fenugreek seeds and Mustard Seeds.
  4. Once the Bengal Gram is cooked, add Tamarind juice, Fenugreek Powder and Salt and mix well. Then cook for five minutes so that the aroma of the Fenugreek powder gets absorbed in the stew.
  5. Add Water to the Bengal Gram flour and mix well so that there are no lumps. Then add it to the Stew and cook for another 5 minutes so that the Stew thickens.
  6. Add and mix Jaggery finally and remove from the fire.
  7. This Stew tastes great with Rice, Ragi Sankati and Jowar Rotis.

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Gongura Pulusu