Tag Archives: Sorrel Leaves

Sorrel Leaves Toor Dal

22 Aug

sorrel_toor_dal
Gongura Kandi Pappu Podi Pappu.

Sorrel leaves are roughly chopped and cooke din oil along with spices and garlic. Toor dal is cooked till soft but firm and added to the sorrel leaves and cooked together. Serve sorrel leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Sorrel Leaves with Toor Dal.

Ingredients:

Sorrel Leaves 2 Cups Packed
Toor Dal 1 Cup
Garlic 3 Cloves
Green Chiles 2 – 3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Separate leaves, wash and roughly chop sorrel leaves.
Remove stems, wash and slice green chiles.
Peel and lightly crush the garlic pods.

Wash the toor dal under running water.
Pour few cups of water and boil toor dal in enough water until just cooked.
Make sure toor dal is soft but still holding its shape.
Strain the cooked toor dal and keep aside.

Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, sorrel leaves and salt.
Stir fry for a minute or two until sorrel leaves wilt completely.
Keep covered if necessary until sorrel leaves are cooked.
Then add cooked toor dal, turmeric powder and stir fry for a minute or two.
Serve sorrel leaves with toor dal over plain steamed rice and dollop of ghee.
Notes: Make sure toor dal is cooked right.

Suggestions: If toor dal is not cooked properly, let it cook in the sauce pot with water because once its added to the sorrel leaves, it wont cook much further.
Variations: Check other variations with sorrel leaves here.
Other Names: Sorrel Leaves with Toor Dal, Gongura Kandi Pappu Podi Pappu.

Gongura Pickle

12 Jul

pulla_gongura_pickle
Gongura Pickle.

Sorrel leaves / gongura is thoroughly wash and cooked in oil along with tamarind till it becomes very soft. A freshly roasted spice mix is ground into powder and added to the sorrel leaves pickle as a finishing step. Serve gongura pickle with steamed rice or with idly, dosa etc…
Makes: 1/2 Cup of Gongura Pickle.

Ingredients:

Gongura / Sorrel Leaves 2 Cups Packed
Tamarind 3 inch Piece
Oil 1/4 Cup

For Powder

Mustard Seeds a Big Pinch
Cumin Seeds a Pinch
Urad Dal 1 Tbsp
Chana Dal 1/8 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch

Method of preparation:

Separate the sorrel leaves and thoroughly wash them.
Pat them dry and keep aside.
Soak tamarind in few tablespoons of hot water and keep aside.
Roast all the powder ingredients except asafoetida in a pan until aromatic or until they change color.
Cool the roasted ingredients to room temperature and grind them along with asafoetida and salt into fine powder.

Heat oil in a pan on medium flame, add the sorrel leaves.
Cook covered for around 8 minutes.
Uncover and cook for around 5 more minutes till sorrel leaves thoroughly wilt and change color.
Add tamarind mixture to the pan and cook again for another 5 minutes.
Stir in ground spice powder and salt and remove from heat.
Remove the gongura pickle onto a jar and it stays fresh for around an year.
Serve gongura pickle with steamed rice or with idly, dosa etc…
Notes: Make sure to cook the sorrel leaves well.

Suggestions: Adjust spice with whole red chiles.
Variations: Check other variations of sorrel leaves pickles here.
Other Names: Gongura Pickle, Sorrel Leaves Pickle.

Sorrel Leaves Stew

20 Jul

gongura_pulusu
Gongura Pulusu.

Oil is tempered with spices and onion is turned translucent. Sorrel leaves / gongura aaku is chopped up and briefly fried before slowly cooking in stew. Sorrel leaves stew is served with steamed rice and plain toor dal or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Sorrel Leaves Stew.

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Onion 1
Green Chiles 1 – 2
Tamarind 1/2 inch Sized Ball (optional)
Chana Dal 2 tbsps
Red Chili Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Broken Red Chiles 2
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Separate sorrel leaves and wash them thoroughly.
Chop the sorrel leaves and keep aside.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Grind green chiles into coarse paste.

Heat oil in a pot, add chana dal and fry for couple of seconds.
Now add all talimpu ingredients in order.
When urad dal changes color, add onion and chana dal.
When onion turns translucent, add sorrel leaves, green chile paste, tamarind, red chili powder, turmeric powder and salt.
Fry for a minute or two, pour around a cup and half of water.
Bring to a bubble and boil till it reduces to almost of the original quantity.
Remove from heat and serve sorrel leaves stew with steamed rice and a tbsp of cooked toor dal.
Notes: Make sure to boil the stew on medium – low flame.

Suggestions: If the stew is too sour, stir in a small piece of jaggery.
Variations: You can also soak the chana dal in water for couple of hours before adding to the stew.
Other Names: Sorrel Leaves Stew, Gongura Pulusu.

Spicy Sorrel Leaves Chutney

16 Jul

sorrel_chili_chutney
Gongura Pachadi.

This is a fresh chutney made from sorrel leaves / gongura. Sorrel leaves are fried along with green chiles in oil till cooked. Then they are ground into fine paste before tempering with spices. Serve spicy sorrel leaves chutney garnished with finely chopped onion.
Makes: around 3/4th Cup of Sorrel Leaves Chutney

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a pinch
Onion 1 Small
Salt to taste
Oil 1 tsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a big pinch
Oil 1 tsp

Method of preparation:

Pluck the sorrel leaves from the stalks.
Wash thoroughly and roughly chop the sorrel leaves.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.

Heat oil in a pan, add chopped sorrel leaves and green chiles.
Fry the sorrel leaves till they wilt and season with salt.
Cook covered if the sorrel leaves are not quite soft which requires lot of cooking.

Remove the leaves from heat and cool to room temperature.
Grind the cooked sorrel leaves mixture into smooth paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add the ground sorrel leaves mixture and fry for a minute.
Cool the chutney to room temperature and store tight in a refrigerator.
Serve sorrel leaves chutney garnished with chopped onion over plain steamed rice or idly or dosa etc…
Notes: Make sure to cook the sorrel leaves well.

Suggestions: Adjust the spice according to the sourness of the sorrel leaves with green chiles.
Variations: You can also grind some fresh garlic with the chutney.
Other Names: Spicy Sorrel Leaves Chutney, Gongura Pachadi.

Sorrel Leaves Stir Fry

13 Jul

noone_gongura
Noone Gongura.

Sorrel leaves are washed and pat dried before chopping them. Oil is tempered with spices and onion is fried till its golden brown. Then the chopped sorrel leaves are fried in it along with red chili powder till done. Noone gongura is generally served with steamed rice and dollop of ghee.
Makes: around 2 Servings of Sorrel Leaves Stir Fry.

Ingredients:

Sorrel Leaves 2 1/2 Cups Packed
Onion 1
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chili 6
Oil 1 tbsp

Method of preparation:

Pluck the sorrel leaves from its stems.
Wash the sorrel leaves thoroughly and pat them dry.
Spread on a kitchen towel to let them dry for couple of minutes.
Once dried, sorrel leaves are finely chopped.
Peel and finely chop the onion.

Heat oil in a pan medium heat, add all talimpu ingriends in order.
When urad dal changes color, add chopped onion.
Fry till onion turns light golden color, stir in chopped sorrel leaves.
Fry the sorrel leaves for around 5 minutes or until they start to crisp up.
Stir in red chili powder, turmeric powder and salt.
Remove from heat and cover the pan.
This stir fry stays for couple of days fresh without refrigeration.
Serve sorrel leaves stir fry with steamed rice and dollop of ghee.
Notes: Make sure the sorrel leaves are cooked properly.

Suggestions: If sorrel leaves are not cooked well, put the pan back on heat and cook covered till done.
Variations: Check out the Sorrel Leaves tag for more recipes with sorrel leaves / gongura aaku.
Other Names: Sorrel Leaves Stir Fry, Noone Gongura, Nune Gongura.