Gongura dal | Pulicha keerai paruppu kootu | Andhra gongura recipes

Gongura Pappu is the Andhra style dal recipe cooked with sorrel leaves, toor dal and spices. This gongura dal is served with hot rice and ghee.

Andhra recipes are popular for chillies and spices and use a liberal amount of chilli powder in various ways. Though Telugu cuisine is popular for spicy non-veg food, there are many amazing vegetarian recipes available as well.

One of these popular and delicious foods is the Gongura Pappu or Gongura dal. When you mention the mere name Gongura, you can see any person who has relished Andhra foods drooling over it. I am one of them and I have no shame in telling this 🙂 We just love gongura alias pulicha keerai in any form. Being spicy food lovers my entire family members are fans of this cuisine including my kids.

Tips to cook Sorrel leaves and Gongura pappu:

• Gongura leaves can be cooked with any starchy vegetables like potato or yam. At the same time, it goes wonderfully with chicken and mutton as well. Or simply the Gongura Pachadi.
• The beautiful tanginess of the sorrel leaves when mixed with bland vegetables or dal or meat gives an exotic taste.
• Gongura dal is usually made with toor dal and tempered with chillies and garlic. But I am sure it will taste good with moong dal as well.

In Tamilnadu, Sorrel leaves are called the as puli keerai or Pulicha keerai. As these leaves themselves have the sour part, usually we don’t add tomato or tamarind in its recipes.

Gongura pappu aka Pulicha keerai paruppu kootu tastes great with hot rice topped with ghee and simple papad/crisps on the side.

Try these delicious dal recipes:

Methi dal

Keerai paruppu kootu

Kara paruppu

Cabbage kootu

Poosanikai poricha kootu

Beginners, please make use of the stepwise picture explanations of making Gongura pappu below the recipe card.

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Gongura pappu | Pulicha keerai paruppu kootu | Andhra gongura recipes

Sangskitchen

Gongura pappu is the Andhra style dal recipe cooked with sorrel leaves, toor dal and spices. This gongura dal is served with hot rice and ghee.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Curries, Side Dish

Cuisine Andhra, Indian

Servings 8

Calories 180 kcal

Equipment

• Pressure cooker
• Cooking pan

Ingredients

  

1x2x3x

• 2 cups Gongura leaves(chopped)
• 1 cup Toor dal
• 2 Garlic pods
• 1 tsp Cumin seeds
• ½ tsp Turmeric powder
• 3 cups water approx.
• 1 ½ tsp Salt

Tempering:

• 3 tbsp Groundnut oil
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• ¼ tsp Fenugreek seeds
• 2 Garlic chopped
• 1 Green chilli slit
• 2 Red chillies split
• ¼ tsp Asafoetida
• ½ cup Onion chopped
• 1 ½ tsp Sambar powder

Instructions

 

Preparation:

• Pick only the leaves of gongura from its stems. Wash the leaves properly with lots of water.
• Chop into small pieces and keep aside. We need two tightly packed cups of gongura leaves.
• Chop onions and garlic cloves.
• Soak one cup of toor dal for an hour.

Recipe:

• In a pressure cooker take soaked dal with two garlic cloves, 1/2 tsp of cumin seeds and 1/2 tsp of turmeric powder.
• Add a cup of water and pressure cook for up to 4 to 5 whistles.
• Let the pressure settle down. Mash the dal and keep ready.
• In another cooking pan, heat 3 tbsp of groundnut oil and add 1/2 tsp of mustard seeds.
• Also, add 1/2 tsp cumin seeds and 1/4 tsp fenugreek seeds.
• Let the mustard seeds crackle for few seconds.
• Add 2 chopped garlic with a slit green chilli and two split red chillies.
• Put a 1/4 tsp of asafoetida and fry 30 seconds until the garlic bits become aromatic.
• Add 1/2 cup chopped onion and saute until light brown stage.
• Next, add the 2 cups chopped gongura leaves and saute in oil for a min.
• The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. Gongura leaves are thick and need more time to cook completely.
• Next, add the mashed dal with a cup of water, mix well.
• Add 1.5 tsp of rock salt and an extra cup of water to adjust the consistency of the Gongura pappu.
• Cover with the lid and keep in simmer for five minutes.
• Switch off and serve the Gongura dal with rice.

Video

Notes

Tips:
1) Sorrel leaves are thick in nature and need more time to cook compared to other greens. Hence make sure to cook the leaves properly to avoid digestion problems.
2) Though toor dal is the best choice for this Pulicha keerai paruppu kootu, you can also use moong dal as an alternative.
3) Gongura dal is best with rice. Also tastes great with chapati and rotis.

Nutrition

Calories: 180kcal

Keyword Andhra veg recipes, gongura dal curry, Gongura pappu, gongura recipes, pulicha keerai paruppu kootu

Tried this recipe?Let us know how it was!

Preparation:

• Pick only the leaves of gongura from its stems. Wash the leaves properly with lots of water.
• Chop into small pieces and keep aside. We need two tightly packed cups of gongura leaves.
• Chop onions and garlic cloves.
• Soak one cup of toor dal for 30mins to one hour.

Recipe:

• In a pressure cooker take soaked dal with two garlic cloves, 1/2 tsp of cumin seeds and 1/2 tsp of turmeric powder.
• Add a cup of water and pressure cook for up to 4 to 5 whistles.

• Let the pressure settle down. Mash the dal and keep ready.
• In another cooking pan, heat 3 tbsp of groundnut oil and add 1/2 tsp of mustard seeds.
• Also, add 1/2 tsp cumin seeds and 1/4 tsp fenugreek seeds.

• Let the mustard seeds crackle for few seconds.
• Add 2 chopped garlic with a slit green chilli and two split red chillies.

• Put a 1/4 tsp of asafoetida and fry 30 seconds until the garlic bits become aromatic.
• Add 1/2 cup chopped onion and saute until light brown stage.

• Next, add the 2 cups chopped gongura leaves and saute in oil for a min.
• The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. Gongura leaves are thick and need more time to cook completely.

• Next, add the mashed dal with a cup of water, mix well.

• Add 1.5 tsp of rock salt and an extra cup of water to adjust the consistency of the Gongura pappu.

• Cover with the lid and keep in simmer for five minutes.

• Switch off and serve the Gongura dal with hot rice, garlic chutney, potato fry, and papad.

Tips:

1) Sorrel leaves are thick in nature and need more time to cook compared to other greens. Hence make sure to cook the leaves properly to avoid digestion problems.

2) Though toor dal is the best choice for this Pulicha keerai paruppu kootu, you can also use moong dal as an alternative.

3) Gongura dal is best with rice. But this dal tastes great with chapati and rotis too.