Sorrel Leaves Stew

Gongura Pulusu.

Oil is tempered with spices and onion is turned translucent. Sorrel leaves / gongura aaku is chopped up and briefly fried before slowly cooking in stew. Sorrel leaves stew is served with steamed rice and plain toor dal or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Sorrel Leaves Stew.

Ingredients:

• Sorrel Leaves 1 1/2 Cups Packed
• Onion 1
• Green Chiles 1 – 2
• Tamarind 1/2 inch Sized Ball (optional)
• Chana Dal 2 tbsps
• Red Chili Powder 1/4 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Urad Dal 1/2 tsp
• Mustard Seeds 1/2 tsp
• Cumin Seeds 1/2 tsp
• Asafoetida a big pinch
• Broken Red Chiles 2
• Curry Leaves 4
• Oil 1 tsp

Method of preparation:

Separate sorrel leaves and wash them thoroughly.
Chop the sorrel leaves and keep aside.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Grind green chiles into coarse paste.

Heat oil in a pot, add chana dal and fry for couple of seconds.
Now add all talimpu ingredients in order.
When urad dal changes color, add onion and chana dal.
When onion turns translucent, add sorrel leaves, green chile paste, tamarind, red chili powder, turmeric powder and salt.
Fry for a minute or two, pour around a cup and half of water.
Bring to a bubble and boil till it reduces to almost of the original quantity.
Remove from heat and serve sorrel leaves stew with steamed rice and a tbsp of cooked toor dal.
Notes: Make sure to boil the stew on medium – low flame.

Suggestions: If the stew is too sour, stir in a small piece of jaggery.
Variations: You can also soak the chana dal in water for couple of hours before adding to the stew.
Other Names: Sorrel Leaves Stew, Gongura Pulusu.