Andhra style Gongura Pappu - Red sorrel leaves dal

The gongura pappu is one of the favourite dish of many of the telugu speaking people in Andhra pradesh and Telengana.  The Gongura pappu is the most delicious pappu recipe from Andhra cuisine.  It is very simple to make the gongura pappu made with gongura leaves and tur dal.. 

We have two types of gongura leaves available -  the one with the red colored stalks ( Erra gongura ) and the other with regular greenish colored stalk ( Tella gongura ).   The gongura leaves when cooked with dal or pickle has a very distinctive sour taste of its own which wakes up palatte and makes you crave its unique taste.  It tastes great with hot rice or a roti and chapati.  The best way is the combination of the Gongura pappu with hot rice, ghee and papad.  The gongura has many culinary uses, the most popular is the Gongura pickle and Gongura Pachadi.   It is widely consumed in Guntur area of Andhra pradesh.  Gongura is most popular in hotels, restaurants, eateries and food courts.  Gongura is also called as Puntikura in Telengana region.  Now let us see how to make Gongura Pappu..


Ingredients required :

• Sliced onion -- 1 no
• Garlic crushed -  6 nos
• Peanuts -  1/4 cup ( optional )
• Dry red chilles -  3 to 4 nos
• Cumin seeds - a pinch
• Mustard seeds -  1 tbsp
• Oil - as required
• Gongura leaves / Sorrel leaves -  1 bunch
• Tur dal  - 1 cup
• Salt to taste
• Curry leaes ( chopped )  -  2 springs
• Green chillies - 5 to 6 nos
• Left over water of boiled dal -  1 cup ( keep aside after cooking dal )
• Turmeric powder - 1 pinch

Method of preparation :

• First seperate the Gongura leages.  Wash them and drain the water completely and keep it aside after chopping the leaves finely
• Pressure cook the dal with a pinch of turmeric powder along with peanuts ( optional ) until soft.  Keep peanuts in a small cup and pressure cook along with the dal.
• Now heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies and saute them.
• When cumin seeds sizzle,  add the crushed garlic, sliced onions, turmeric powder, chopped curry leaves, green chillies, salt and mix them well.
• Once onions turn transparent, add the gongura leaves along with left over water of boiled dal and cook it for about 5 minutes
• Then add the boiled dal and cook till gravy looses its mushy consistency.
• Switch off the heat.  

Now delicious and tasty gongura pappu is ready to serve. Serve with hot steamed rice and a dollop of ghee.  Also please dont miss the Gongura Pachadi Recipe ( Andhra Style )

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The Gongura pachadi is also a very famous chutney made with gongura leaves in Andhra pradesh.. If you want to know about how to make Gongura pachadi,  please read my article on how to make Gongura Pachadi recipe..