Childhood memories especially those intertwined with food. never fade and so is mine ….Gongura …tangy and spicy pickle mixed with piping hot rice drizzled with ghee/sesame oil is a delicious combination and is nostalgic indeed. I was introduced to this versatile leaf during my “Hyderabad days” and come summer we would eagerly wait for my mother to start the Gongura preparation. She would not just stop with the pickle but would take advantage of the dry hot Hyderabad summer and lo the fresh Gongura leaves would be transformed into a delectable powder … a perfect accompaniment to rice again. But we would let our taste buds go wild and it’s Gongura powder with anything and everything—idly, dosa, uthappam, grilled sandwiches, and now the pairing is also with vada pav & dhoklas.
Gongura, or sorrel, leaves are available across the country—variously called ambaadi (Marathi), pulichakeerai (Tamil), mestapata (Bengali), anthur (Mizo), sougri (Manipuri), sankokda (Punjabi). Its unique taste, flavour, and versatility has made it a popular ingredient in both vegetarian and non-vegetarian dishes. Food historian Pushpesh Pant says that Gongura has always been a widely used perennial herb which is believed to be ‘as old as the hills’ It has been foraged for centuries by the inhabitants of the Andhra region. It has time-tested nutritional value and adds distinct sourness and pleasant enough pungency to food.
Pant adds that the affordability of Gongura makes it accessible to all classes. Research in food anthropology reveals that upper castes-controlled access to markets stocking fresh produce and nutritious ingredients. Hence the Adivasis of the Andhra region largely depended upon red/green chillies and onions to flavour their food. The use of this edible greens was also a practice that not only made the food of the marginalized & oppressed flavourful, but also nutritious.
Gongura Podi/Powder Recipe
Ingredients for Gongura Podi:
- Washed and roughly chopped Gongura leaves 2 c packed.
- Black gram dal/Urad dal with skin preferable ¼ c
- Bengal gram dal 2 tbsp
- Red chilly dry 8 long
- Pepper 1 tsp
- Asafoetida powder/crystals 1 tsp
Preparation Method for Gongura Podi:
- Towel dry the Gongura leaves and set aside.
- Take a heavy-bottomed pan. Dry roast the dals till golden brown. If you are using the black gram dal with skin roast it till turns light brown.
- Roast pepper and red chilly till aromatic.
- Add the salt and asafoetida on the hot dals.
- If you are using asafoetida crystals, roast them till they pop up.
- In the same pan dry the leaves on low flame till crisp.
- Grind all ingredients to a coarse powder. cool and store in a dry airtight jar.
Flavourful & Nutritious “Gongura Podi” is ready 🙂
