we miss you too! Two types of [Red and Green] sorrel leaves available in the market. It has anti-oxidants essential for human nutrition. Moisture from fresh gongura is enough to cook the toor dal to tender, and adding extra water is not necessary. Namaste Indira. Chilies – to taste, minced. 10. Gongura pappu recipe, Sorrel leaves dal | Sandhya's recipes My athama prepares it this way but she adds garlic. Thanks. The Sorrel leaves are cooked with dal and Spices and served with rice. When oil is hot, add curry leaves, chana dal, urad dal, cumin and mustard seeds, one after another, and toast to fragrance. It goes well with steamed rice.. I want to find gongura here. All Rights Reserved. Add gongura… 2. Indira garu, 4. Cover, reduce the heat to low and simmer until the toor dal is tender for about 15 to 20 minutes. I don’t know why gongura makes with chana dal only,really great taste,all other dals made with toor dal.she never use garlic in curries except in gongura pappu. I feel fortunate to prepare it at home with garden-fresh gongura and share it today on Mahanandi. 2. I didnt expect us to get back in touch through the blogspot of all places!! For Hing Tadka: Red sorrel leaves are called as gongura in telugu. Mangalore Cucumber Chana Dal Subzi Recipe by Archana's Kitchen We put garlic in tadka and don’t really use onions in pappu esp. It’s a simple mélange of familiar toor dal and fresh gongura, does not use lot of ingredients, but relies on slow cooking for a rich and satisfying flavor. For a non Telugu, this is revelation – I never knew that Gongura could be used in everyday cooking. Add the gongura-toor dal mix to this hing tadka. 1/2 teaspoon each – chana dal and urad dal Gongura Pappu / Sorrel Dal In Andhra style cooking, Sorrel boiled with spices and toor dal and tempered with chillies and mustard gives a sour tasting dal. These recipes look great! google_ad_client = "ca-pub-9027524786705892"; So a very good combination. Easy to follow healthy indian recipe videos, curry recipes, chicken recipes, south indian recipes, north indian recipes, vegetarian recipes, non-veg recipes on showmethecurry.com I made gongura pappu just last night. In a small pot, heat peanut oil. emi cheppatanikee maatalu raavatam ledu.. konchem asooya ga kooda vundhi… entha fresh gaa vunnayi gongura leaves!!! Gongura pappu,achha telugu nudikaram laga svachham ga undhi,looks yummy. Back in the old days, the dal is placed on the bottom, topped with gongura and simmered in earthen-ware pots on firebricks. Heat 2 tsp oil and add onions and slit green chillies. Instead of making plain dal recipe, South Indians prefer making it more nutritious by adding leafy vegetables. Love the garden resh gongura and the pappu. 1) Add chana dal and toor dal, in boiling water. This pride of Nandyala is an artisan food. bye swapna. google_ad_client = "pub-9027524786705892"; When mustard seeds start to pop, add hing. Stir for couple of seconds. It must be great feeling of cooking something that you have grown yourself. Saute until soft and translucent, about five minutes. //-->, ©2009-11 Mahanandi. /* 160x600, created 3/16/09 */ The key for this recipe is toor dal should not be overcooked, and it should hold its shape. Grind to a fine powder. Home grown gongura leaves looks fresh. I always love your food photos. Either pappu, pulusu or patchadi, gongura is unique with its tartness. Now add fried gongura into it and grind once again to get coarse texture. Bottom is adugu in Telugu, so the name “adugula pappu“. Method: 1. google_ad_height = 600; ,