A warm welcome to all my readers. Hope you all had a great Diwali Celebration!!! Me and my family had a simple yet memorable celebration too. Today I am sharing a very easy and delicious dish that my family loves and ask me to cook it very often. Well I am asked to cook many recipes on a repeat mode like Stuffed Brinjal , Stuffed Bottle gourd , Egg curry, Paneer Biryani to name a few. I have shared these recipes on my blog. Do check it out. Today I am sharing the recipe for Gongura Koora / Sorrel Leaves Curry.This is not a dal exactly but a curry in which I have added mixed lentils.
What is Gongura / Sorrel Leaves?
Gongura is a plant and comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Gongura is popular in the state of Andhra Pradesh, Telangana, Karnataka, Manipur, Tripura and also Mizoram. A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts. We make curry, dal, thokku, chutney ,gongura rice. It has a nice tart flavor.
What is 273rd FoodieMonday Bloghop Theme?
This week’s theme is suggested by our co blogger Priya VJ. The theme suggested by her is MyFamilyFav. Basically we have to share our family favorite recipe that we cook on a repeat mode. There are many recipes which i cook on a repeat mode on my family’s demand. Sharing one of them today. Priya Vi is a versatile blogger with many traditional and modern recipes on her blog.She blogs at SweetSpicyTasty.com. I loved her Medhu Vada Platter and Vegetable Tempura Japanese Fritters which i plan to try.
Fresh Gongura or Sorrel Leaves: Rich in Nutrients and good for health. Has a nice tart flavor.
Lentils / Dal: Rich in Proteins and enhances the taste of the dish.
Onion: I love to add onions in my curries.
Ginger : Good for digestion and enhances the taste of the dish.
Garlic: Imparts a nice flavor to the curry. Do not miss this ingredient.
FreshCoconut: Fresh grated coconut Imparts a nice flavor and taste to the curry
Fresh Red Chilli: Adds nice heat to the dish Balance the tart taste of the sorrel leaves
Jeera /Cumin: A main ingredient of this curry. I use a lot of jeera in my cooking.
Mustard Seeds: Another major ingredient for the tadka.
Salt: Most Important ingredient of the dish
Dried Curd Chilli: This is one ingredient i like to use for tadka instead of normal dry chillies.
Asafoetida:Good for digestion and imparts a nice flavor to the curry.
Ghee for Tadka
Oil for frying the chilli
Red Chilli Powder: Adds some heat to the curry
Kandha Lehsun Masala:I am so obsessed with this masala. Takes the dish to a new level.
Coconut cream : This is completely optional but i like to add it to this curry
Turmeric: Has anti-inflammatory and antioxidant properties.
Recipe for Gongura Koora / Sorrel Leaves Curry:
Author: Preethi Prasad
Prep Time : 15 mins
Cook Time : 40 Mins
Total Time : 55 mins
Course : Main Course
Ingredients for Gongura Koora / Sorrel Leaves Curry:
1/2 Cup Moong Dal
3/4 Cup Toor dal
1/2 Cup Arhar Dal
2 Cups Chopped Gongura Leaves
1 Tsp Jeera
1/2 Tsp Red Chilli Powder
1″ Ginger chopped
4 Garlic pods chopped
1 Cup freshly grated Coconut
3 Fresh Red Chillies
2 Onions Finely Chopped
3/4 Tbsp Ghee for Tadka
2 Tsp oil
6 Dried Curd Chillies
1/2 Tsp Mustard
1/4th Tsp Asafoetida
Salt to taste
2 Tsp Coconut cream
1/4 Tsp Turmeric
Method or Gongura Koora / Sorrel Leaves Curry:
Wash all the dals and transfer them to a pressure cooker. Add the cleaned and chopped gongura , turmeric and 1 tsp oil. Pressure cook upto 3 whistles. Allow it to cool completely.
Grind coconut , red chilli and ginger to a fine paste.
Heat a wide bottom pan. Add ghee . Add half the quantity jeera and mutard. Once it splutters add half of chopped garlic and chopped onions. Saute till the onions turn translucent.Keep it on low flame.
Now add the coconut mixture. Mix well and let is simmer for about 2 minutes.
Now add the boiled dals and gongura.
Add red chilli powder , salt , kandha lehsun masala and mix again.
Add coconut mixture after 2 minutes and Let it simmer for about 10 minutes on low flame. Once done turn off the heat.
Heat a small pan add remaining oil and fry the dried curd chillies. Once they turn crisp remove and transfer them to a plate. In the same oil fry the chopped garlic until crisp and then transfer them on to the plate.
In the same hot oil add remaining jeera, mustard and asafoetida.
Garnish the curry with this tadka , fried garlic and fried curd chilli.
Serve hot with rice ,papad and pickle or with Jowar roti , Roti or ragi mudde.
For dal measurement i have used 160 ML Cup
For Chopped Gongura i have used 200 Ml Cup
Coconut cream is abolutely optional but i like to use it in this curry.
If you do not have kandha lehsun masala then you can skip it.
Don’t skip other ingredients.
Do try and do not get intimidated by the long list of ingredients.
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