Gongura (Sorrel leaves) is an intrinsic part of Andhra cuisine. Widely used in Tamil Nadu and Karnataka too where it is referred to as Pulicha Keerai and Pundi Soppu respectively. The Tamil name refers to its sour flavour. It’s not just its Kiwi-like flavours that make it a ‘go-to’ ingredient. It is nutrient loaded….rich in iron, calcium, antioxidants, and vitamins such as A, B & C. A versatile greens, it is extensively used in preparation of tongue tickling pickles and dal.
Foodialogues shares a spicy one-pot Gongura dal and a beetroot-peas stir fry. The hint of sweetness in the beetroot aptly complements the spice and sour quotient in the dal. This classic combination forms a great meal with hot steaming rice or fluffy roti.
GONGURA PAPPU / GONGURA DAL / PULICHA KEERAI PARUPPU
Ingredients for Gingura Pappu:
- Red gram /Tuvar dal 1 c
- Turmeric 1 tsp
- Gongura 2 c chopped
- Garlic 5 pods
- Red chilly 5
- Green chilly 2 slit
- Sesame oil 1 tbsp
- Sambhar onions 10
- Cumin seeds 1 tsp
- Asafoetida 1 tsp
- Salt as required.
Preparation Method for Gingura Pappu:
- Take a pressure cooker. Add oil followed by cumin, asafoetida, red chilly and when cumin browns add the onions and garlic. Sauté till brown.
- Add the green chilly and the greens. Sauté till the greens wilt. Add the washed dal followed by 4 c of water. Add turmeric and required salt.
- Pressure cook for 3 whistles.
- Cool and mash the cooked dal with greens. Bring to a boil. Serve hot with rice or roti.
BEETROOT–PEAS STIR FRY RECIPE
Ingredients for Beetroot-peas Stir Fry
- Beetroot cubed 1 c
- Peas ½ c
- Grated coconut 1.4 c
- Green chilly slit 4
- Curry leaf few
- Oil 1 tbsp
- Salt as required
- Mustard seeds 1 tsp
Preparation Method for Beetroot-peas Stir Fry
- Heat a heavy-bottomed pan. Add oil and when warm, add mustard.
- When mustard splutters add the chilly, curry leaves and the vegetables. Sauté on low flame with required salt.
- Cover and cook till the beetroot is soft yet firm to retain shape. Sprinkle grated coconut, mix well, and remove.
