Gongura pulusu

Gongura is considered one of the special green veggies in Andhra. Its tangy tasty. Whatever you make using it, be it dal…pulusu… curry…chutney... Pickle…and for chicken lovers…gongura chicken….( I never tasted it though) everything tastes soo good !! When I was spinster and stayed with my friends we had a cook. Most of her dishes involved tomatoes :p but some dishes she made them awesome !!! This was one of them. I learnt it from her. Other day even Adi liked it 

INGREDIENTS:-

Gongura/Sorrel Leaves: - 1 big bunch

Tomatoes: - 3-4 cup (chopped into pieces)

Chilies: - 3-4 chopped into small pieces)

Onions: - 2 large (chopped finely)

Chana dal/Bengal gram/Pachi Senaga pappu :- 1 cup (soaked in water for 1-1:30 hrs)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Chill powder: - 1 spoon (optional)

Crushed garlic pods: - 3-4(even this is optional)

Sambar powder: - ½ tablespoon

Dhania powder: - ½ tablespoon

Tamarind: - 1 lemon sized ball (extract pulp from it before hand by soaking it…..it is optional)

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

1. Separate the leaves from the bunch of gongura (only the leaves. Don’t take out stems) and wash them well.
2. In a pan add oil and add the tadka and allow them to splutter.
3. Now if add onions, green chillies and fry them until onions turn golden brown.
4. Add chopped tomatoes, salt, turmeric and gongura leaves and cook until they are done.
5. Now add the soaked chana dal and allow it to simmer for 5 minutes.
6. Add red chilly powder, sambar powder and dhania powder to it.
7. Avoid chilli powder if you need it less spicy.
8. It you need it more tangy add tamarind pulp..or else skip this step .
9. Add coriander at the end and decorate it.