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Gongura Pappu

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About Recipe

Daal pappu, Daal paruppu, Daal Daal

How to make Gongura Pappu

(33 ratings)
22 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Gongura Pappu
Author : Vahchef
Main Ingredient : Sorrel leaves
Servings : 2 persons
Published date : October 30, 2018


Ingredients used in Gongura Pappu
• Onions ( sliced) - 1 number.
• Garlic ( crushed) - 6 number.
• Peanuts - 1/4 cup.
• Dry red chillies - 3 number.
• Cumin seeds - pinch.
• Mustard seeds - 1 tea spoon.
• Oil - as required.
• Gongura leaves/sorrel leaves - 2 bunch.
• Toor dal ( boiled) - 1 cup.
• Salt - to taste.
• Curry leaves ( chopped) - 2 springs.
• Green chillies - 5 number.
• Left over water of boiled dal - 1 cup.
• Turmeric powder - pinch.
Method:
  • Wash gongura and keep it aside.
  • Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, peanuts and saute it.
  • Now add crushed garlic, sliced onions, turmeric powder, chopped curry leaves, green chillies, salt and mix well.
  • In the same pan, add sorrelleaves along with left over water of boiled dal and cook it for about 5 minutes.
  • Thenadd boiled dal and cook by adding salt in small quantities (to taste) till gravy looses its mushy consistency.

DeliciousGongura Pappu is now ready to serve.






Cooking with images Daal dali, Daal , Daal bele





Articles


Gongura Pappu

Gongura pappu is a dal (lentil) stew made with sour greens gongura  (a leafy vegetable with a nice sour and tangy taste). The gongura green are cherished in Andhra cuisine more than any of its other green leafy vegetables and is used to prepare delectable pappu, pachadi and other dishes.

In Andhra there is no dish that can get more quintessential and authentic than a gongura preparation. The gongura pappu is one of the most favorite dishes among many in Andhra. Gongura (hibiscus cannabinus) is an edible plant grown in India.

There are two varieties of gongura leaves available - the one with the red colored stalks (Erra gongura - the red one) and the other with the regular greenish colored stalk (Tella gongura - the white colored one). They impart their characteristic sourness to the dish and so one need to be careful about adding any other sour agents to gongura preparation.

Gongura leafy vegetable when cooked with dal (lentil) or pickle has a very distinctive sour taste of its own which wakes up palate, more like zings the taste buds and makes you crave its unique taste. It tastes great with rice or jowar roti. Best way of course is the combination of this dal mixed with rice, ghee and papad.

While it has many culinary uses, the most popular is the Gongura pickle. It is widely consumed all over Andhra Pradesh, Guntur. Gongura is more popular in hotels, restaurants, eateries and food joints. Gongura is also known as Puntikura in the Telangana region of Andhra Pradesh.

Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Similarly, this leafy vegetable is also popular in Tamilnadu and called pulichakeerai in Tamil. The famous combination with "pulichakeerai" is "Ragi Kali/ Ragi Mudde", which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms).

In the western region of India it is popularly known as the Ambadi bhaaji and called the Sorrel leaves in English. It is a summer crop, and the hotter the place, the more sour the leaf gets. Few of the popular and exotic recipes made with Gongura are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). In recent times, Gongura Chicken is also being served in restaurants. Gongura and calabash is extremely popular with the Telugu community in South Africa.

Apart from the curries there are many varieties of pickles made with gongura such as Pulla Gongura (Gongura + Red Chillies) and Pulihara Gongura (Gongura and Tamarind)finished maths To prepare the gongura pappu, firstly wash the gongura leaves and keep it aside.

Heat some oil in a pan. Add mustard seeds, cumin seeds, red chilli dry, peanuts mix well, add garlic crushed onions, turmeric powder, curry leaves, green chilli, and salt mix and now add gongura leaves mix well and cook till oil oozes out. Now add boiled dal and mix well if required add some salt.

To view this amazing Andhra delicacy, do click at: https://www.vahrehvah.com/Gongura+Pappau:6134

Combine all ingredients well and let it boil till the right consistency. The dish is ready to serve. It’s a simple mélange of tur dal and fresh gongura, with less use of ingredients, but relies on slow cooking for a rich and satisfying flavor.

The key for this recipe is toor dal should not be overcooked, and it should hold its shape. The red sorrel leaves known by various names in India like the gongura, ambadi and pulichakeerai have an earthly and unique sourness in taste.

The leaves are bitter, mildly astringent and have an acidic taste, hence Caribbean people prepare an exotic deep red sorrel punch, a sweet fruit drink with a wild sourness from the flowers of this plant. These greens are highly nutritious with many health benefits.

They lessen the heat in the body. Red sorrel is used as a herb that helps to cools the liver. They can be easily consumed as salad, sauces, and pickles and in vegetables to reap the full health benefits of this useful herb.



 

Comments & Reviews

 

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Atsaki13 Posted on Sat May 23 2009

I must be a mind reader, my last comment on the first Gongura recipe I said - "Other well known recipes made with Gongura as the main ingradient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp)." I w

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gorikuri Posted on Sat May 23 2009

I think it's also referred to as Kenaf leaf in English. I even called my local Indian Store to find it. They said they usually have it, but they didn't have it this time. I want to try this dish, but I'll have to try to make it later.

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fairyglade Posted on Sun May 24 2009

my mom makes a mean gongura goat meat curry with gongura she grows in the backyard...man i'm hungry... :D

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fairyglade Posted on Sun May 24 2009

oh, and he's right about the glowing faces with the mention of gongura pickle...haha! my parents love that stuff.

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Luis Medina Posted on Mon Mar 15 2010

Vahrehvah , you are my hero. thank you very much.

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Priyamvadha Gopalakrishnan Posted on Mon Oct 11 2010

I prep this along with the gongura flowers... was little guii and sour, but it was good...the flower made the whole dal red....

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ahamatmabrahman Posted on Sat Jul 30 2011

sorrel grows all over the place i the UK I just wonder if your sorrel is as sour as ours or if cooking reduces the sourness THANKS You are a very great and creative cook

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patnypatny Posted on Fri May 18 2012

your videos are very informative. When i want to cool something you are the first person we go to. Many thanks for all the efforts we really appreciate it.

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Nagalakshmi Sravani Posted on Tue Jan 08 2013

I am new to the cooking... and the way u show truly encourage us to do.. and importantly it is very very easy to do... thanks so much for making simplier, easier, tastier and finally healthy..... i will do this receipe now and make my husband proud

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patnypatny Posted on Sun Jan 13 2013

Thanks! you dont know how many people you are helping with your show. Great job

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genesis Posted on Sun Sep 01 2013

to make it accessible to everyone, moron....

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andrea Mascarenhas Posted on Fri Sep 13 2013

What are sorrel leaves? Is it available in bangalore?

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