Quick recipes Of gongura

Gongura is very popular in Andhra Pradesh and Tamil Nadu. It is commonly known as Ambadi bhaaji and its English name is Sorrel leaves. These leaves have a tangy taste and are very sharp to the taste buds.

It is a summer crop, and the hotter the place, the sourer the leaf gets.

Health Benefits

Prevents Hair Loss

Gongura prevents hair loss and also controls and slows down the process of balding.

Good For Heart Health

Its fibrous nature helps in lowering bad cholesterol(LDL) and increasing good cholesterol(HDL)

Improves Eyesight

Gongura leaves contain Vitamin A that helps in improving eyesight and fighting night blindness. It also helps in preventing and slowing down the age-related eye diseases such as cataract and macular degeneration.

Helps in Boosting Immunity

Gongura leaves are an excellent source of vitamin C and so its consumption helps in optimizing your immune system. Vitamin C enhances the production of white blood cells and hence boost the resistance of your body.

Treats Various Inflammations

Topical application of gongura leaves extracts over itchy skin, ulcers and boils, helps greatly in the reduction of inflammation.

Gongura has many other health benefits also, and apart from being beneficial for medicinal uses, it has several delicious recipes to offer in the kitchen.

I have a small list here. Have a look.

Recipe 1

Gongura Pappu

Start by thoroughly washing 2 bunches of gongura and keep it aside.Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, peanuts and saute it.

Then heat oil in a pan, add 1 Tsp of mustard seeds, a pinch of cumin seeds, 3 dry red chillies, 1/4 cup of peanuts and saute the mix for a while.

After this add crushed garlic(6), sliced onion(1),  a pinch of turmeric powder, chopped curry leaves(2 sprigs), green chillies(5), salt to taste and mix well. In the same pan, add gongura leaves along with leftover water of boiled dal and cook it for about 5 minutes. Then add boiled dal and cook it properly by adding salt in small quantities (to taste). Carry on the process till gravy looses its mushy consistency.

Gongura Pappu is ready to be served!

Recipe 2

Gongura Chutney

This is an authentic cuisine from Andhra Pradesh. Has the traditional tang that a chutney has and is extremely simple to make. Read the recipe below to know the process.

Start the process by taking a pressure cooker and add 7-8 bunches of gongura leaves, salt to taste,  2 Tsp of red chilli powder, ½ tsp turmeric powder , 3-4 garlic cloves, 3-4 green chillies, 2 Tbsp of coriander leaves, sliced onion(1 medium sized) and chopped tomato(1 medium sized).

Now add 1 Tbsp of oil, little water(1/4th cup) and pressure cook until the leaves get soft or pressure cook for two whistles. Reduce the steam, cool it and blend it into a paste or mash it well.

For The Tadka, take a saucepan, add 3 Tbsp of oil and heat it well. Now add 1/2 cup of water, 1/2 Tsp of urad dal,½ tsp chana dal and saute till they turn golden in colour. After this add ½ tsp mustard seeds,½ tsp cumin seeds and let them splutter. After spluttering happens, add  1 Tsp of chopped garlic, 4-5  dried red chillies and stir well.
Now add 5-6 curry leaves and when they give out a crackling sound transfer the tadka into the gongura chutney.
Your gongura chutney is ready to be served hot with rice. You can add onions into small cubes and mix it in chutney to get the best taste.
I hope you liked going through our recipes. We would love it if you could send in some of your Gongura recipes that we can share on our platform.
Happy Cooking!:)


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