Sorrel Leaves Stew Recipe / Gongura Pulusu Kura / Gongura Pulusu

Ingredients

• 2 bunches Gongura Leaves
• 1 Onion chopped
• 2 Green Chillies chopped
• 1 sp Red Chilli powder
• 1 pinch Turmeric powder
• 1 sp Rice flour
• Salt to taste
For Popu :
• 1/2 sp Mustard Seeds
• 2 sp Chana Dal
• 1/2 sp Urad Dal
• 1/4 sp Cumin Seeds
• 1 Red Chilli crocked
• Curry leaves

Instructions

1. Clean and wash the sorrel eaves and cut into small pieces.
2. Heat oil in khadai add popu ingredients and fry.
3. Once done add green chillies, curry leaves, onions and saute, till they turn translucent.
4. Add gongura leaves, turmeric powder, red chilli powder, salt and stir well, sprinkle little water and cook for 6-7 mins or until done with cover.
5. Mix 1/4 cup of water with rice flour and add in cooked gongura pulusu.
6. Add 1 sp jaggery and continue to cook on low flame till the water is completely absorbed, then turn off the heat and transfer into a serving bowl.
7. Gongura pulusu kura/gongura pulusu is ready to serve, serve it with rice/roti/chapathi.