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

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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.