Gongura Pulusu: The Tangy Andhra Red Sorrel Stew
Gongura Pulusu is a traditional Andhra Red Sorrel Stew that is super easy to make and finger-licking good. Tangy to taste, all you need to enjoy this vegan, gluten-free dish is some hot rice.
Equipment
- Large bowl (1 litre capacity)
- Chopping Board
- Knife
- Tempering Ladle
- Heavy ladle
Ingredients
- 4 Cups Gongura Leaves (Finely Chopped)
- 2-3 Green Chillies (Slit)
- 1/2 tsp Turmeric
- Salt to Taste
- 2 Cups Water
For Tempering
- 1 tbsp Oil (Sesame Oil, preferred)
- 1 tsp Mustard Seeds
- 1 tbsp Crushed Garlic (Optional)
- 2-3 Dried Red Chillies (Split)
- 1 Pinch Asafoetida
Instructions
Prepping the Gongura
- From a medium-sized bunch of Gongura, separate the leaves from the stalk.
- Chop the leaves to small pieces.
Making the Gongura Pulusu
- Mix together 4 cups of finely chopped Gongura leaves, 2 to 3 slit green chillies, 1/2 tsp turmeric, 1/2 tsp salt and 2 cups of water.
- On medium heat, cook covered till leaves soften and become mashable.OrPressure cook for 3 whistles.
- If using a pressure cooker, let it cool and depressurize naturally.
- Using a heavy ladle or whisk, mix the cooked ingredients well so that the leaves get mashed.
- Add some salt, if needed
Adding the Tempering
- In a tempering ladle or small wok, heat 1 tbsp oil. Note: We use Sesame Oil (Gingelly Oil).
- Add 1 tbsp crushed garlic and stir-fry till it starts to brown.
- Now add 1 tsp mustard seeds and stir-fry till the seeds start to splutter.
- Next, add 2 or 3 split dried red chillies and a pinch of asafoetida, and stir-fry for a few seconds.
- Add the tempering to the Gongura Pulusu and mix well.
Serving Suggestions
- Serve with hot steamed rice.
- Serve as a side to Pappu Annam.
Nutrition
Calories: 58 kcalCarbohydrates: 4 gProtein: 1 gFat: 4 gSaturated Fat: 0.3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 374 mgPotassium: 26 mgFiber: 1 gSugar: 1 gVitamin A: 1267 IUVitamin C: 28 mgCalcium: 12 mgIron: 1 mg