Gongura (Sorrel leaves) is an intrinsic a part of Andhra delicacies.

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Gongura (Sorrel leaves) is an intrinsic a part of Andhra delicaciesMany individuals within the state consult with it as Andhra Matha (Mom Andhra)It is also used extensively in Tamil Nadu and Karnataka

Some childhood reminiscences won’t ever fade. Particularly these intertwined with meals. Virtually each summer season I’d patiently look ahead to a big ceramic jar of gongura pachadi or chutney that may journey all the way in which from my paternal village – Tadimalla in West Godavari district. Simply a few months in the past, I lastly visited Tadimalla, and the very first thing I ate there was piping scorching rice blended with the identical fiery gongura pachadi with a dollop of recent ghee. It did not simply deliver again childhood reminiscences however reaffirmed my love for this dish.

Gongura (Sorrel leaves) is an intrinsic a part of Andhra delicacies. Its significance can’t be understated on condition that many individuals within the state consult with it as Andhra Matha (Mom Andhra). It is also used extensively in Tamil Nadu and Karnataka the place it’s known as Pulicha Keera and Pundi Soppu respectively. The Tamil identify refers to its bitter flavour that units this spinach aside. It isn’t simply the flavours that make it a ‘go-to’ ingredient. It is wealthy in iron, antioxidants and nutritional vitamins (together with B6, C and A).

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1jkcnseoGongura (Sorrel leaves) is an intrinsic a part of Andhra delicacies.

After a memorable day at Tadimalla, the place the Gongura pachadi was one of many highlights, I savoured an elaborate Andhra feast. Vinay Talgadadevi is the Government Chef of the brand new Novotel Vijayawada Varun. He spoke to me about his homecoming, rediscovering household recipes after he moved again to Vijayawada over an genuine Andhra meal that he had his group ready. The dialog drifted to gongura pachadi. It is a dish that you will see that on the tables of many Andhra eating places throughout India together with the well-known dal powder (that some individuals prefer to name gun powder). You may sometimes protect this for 2 to 4 weeks. However that is not the one dish that options gongura. I really like the gongura pappu – a quintessential Andhra-style dal that additionally advantages from the gongura’s tangy flavour profile. 

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Gongura Chutney or Pachadi recipe
Recipe courtesy – Vinay Talgadadevi – Government Chef, new Novotel Vijayawada Varun

Components:

Gongura: 1kg
Oil: 200 gm
Jeera: 50 gm
Coriander: A bunch
Garlic: 50 gm
Crimson chilli: 50 gm
Inexperienced chilli: 50 gm
Tamarind: 25 gm
Salt to style
Chopped onion: 100 gm

Technique:

Pluck the gongura leaves from stem and wash them underneath lukewarm water.Warmth oil in a heavy backside vessel and add inexperienced chillies, garlic and coriander seeds. Barely saute the combination. Add dry chillies and gongura leaves. Maintain it on medium flame and simmer for five minutes. You’ll discover that the gongura leaves will develop into comfortable and launch a bitter odor. Add tamarind water.Change off the range and let it cool fully as soon as the combination turns dry and comfortable.Grind this combination in a small mixer jar together with salt (whereas grinding). You do not have so as to add any water. Mix a number of occasions.Add the gongura combination to the pan. Lastly add the chopped onions.

Gongura Mamsam (Mutton Curry) recipe
Recipe courtesy – Vinay Talgadadevi – Government Chef, new Novotel Vijayawada Varun

One among my favorite dishes made with gongura is the gongura mamsam or mutton gravy. This combines the tangy flavours and goodness of gongura leaves with a mutton gravy. 

Components: 

Mutton curry reduce: 800 gm
Ginger-garlic paste: 15 gm
Gongura: 100 gm
Inexperienced chilli paste: 15 gm
Tamarind: 5 gm
Poppy seeds paste: 30 gm
Salt: 10 gm
Turmeric powder: 10 gm
Crimson chilli powder: 10 gm
Garam masala powder: 10 gm
Coriander powder: 20 gm
Cardamom powder: 10 gm
Complete garam masala: 10 gm
Cumin powder            : 10 gm
Curry leaves: just a few sprigs
Ghee: 20 gm
Onion: 150 gm
Coconut paste: 50 gm
Oil: 100 gm

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Technique:

Boil the meat with turmeric powder, salt and ginger-garlic paste, preserve apart.Now warmth oil in a pan.Add cloves, cardamoms, cumin seeds and chopped onions.Saute onions until they flip translucent.Then add ginger-garlic paste, gongura leaves, pink chilli powder, coriander powder, turmeric powder, curry leaves, slit inexperienced chillies, chopped coriander leaves, boiled meat, water and salt.Combine nicely and prepare dinner for five minutes.Garnish it with fried pink chillies, curry leaves and clarified butter.Serve scorching with rice.

These dishes are fairly easy-to-make. The problem is sourcing gongura outdoors Southern India. It is broadly accessible in cities like Chennai and Bengaluru apart from Andhra, the place it is in all probability the preferred spinach. Even if you cannot get your fingers on gongura, you possibly can absolutely pattern gongura mutton or gongura pachadi if you’re at your favorite Andhra restaurant.

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