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Recipe for Gongura Pulusu

Gongura leaves are special of Andhra Pradesh. These leaves are sour to taste and are of two varieties - one with white stem and the other with red stem. The leaves with red stems are sourer than the one with white stems. For preparing Andhra famous Gongura pachchadi, a combination of these two varieties of leaves will add taste to the pachchadi. These leaves are even used for making Pulusu or a gravy which goes well as a side dish with mudda pappu (roasted and boiled toor daal). Mostly gongura pulusu is prepared by the people of Guntur district of Andhra Pradesh. 

Gongura leaves are known as sorrel leaves in English and in Hindi it is known as Pitwa.

Nutritional facts and health benefits of Gongura leaves
  • Gongura is a green leafy vegetable which is a rich source of Vitamin A, B and C.
  • It is also a good source of important minerals like iron, calcium, potassium, sodium and magnesium and content low in calories.
  • These leaves are sour to taste due to the presence of oxalic acid and because of this the leaves does not suit people suffering from acidity, gastric trouble, rheumatism and kidney stones.
  • The leaves are rich in dietary fiber and these act as a natural laxative. So it is good for people suffering from constipation but over consumption of these leaves might result in diarrhea. 
  • Sorrel leaves contain powerful anti-oxidants which help in controlling premature aging.
  • Tea made of these leaves is used as a treatment for stones in the kidneys and for curing jaundice as well.
  • These leaves are rich in calcium and helps in improving bone health. 


Ingredients
  • A bunch of red gongura leaves.
  • Enough water
  • Longitudinally slit green chillies as per taste
  • Very little tamarind juice. (take very little as red gongura leaves are sour and if you add more tamarind, the pulusu will turn too sour)
  • Little mustard seeds for seasoning
  • Little Bengal gram (Chana daal) for seasoning)
  • 2 tbsp vegetable oil
  • Little turmeric powder
  • Little asafoetida (hing)
  • salt to taste
Preparation
  1. Separate the leaves from the stems and then wash these leaves in running water.
  2. Boil these leaves in enough water. Keep over low flame while boiling.
  3. Add little turmeric powder and boil till the leaves turn soft.
  4. Now you can add the longitudinally slit green chillies, tamarind juice and salt and stir it well.
  5. Keep it over low flame till the gravy thickens. Remove it from the stove and keep it aside.
  6. Now heat little oil in a pan and add mustard seeds, chana dal and hing for seasoning. Allow these to crackle.
  7. Add the seasoning to the thick gongura pulusu. 
  8. Garnish with longitudinally slit green chillies and relish the taste with mudda pappu.

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