Wednesday, July 28, 2010

Gongura Pappu (Sorrel Leaves Dal)


I bought a bag of leafy vegetable from the Indian grocery store the other day thinking that it is beet greens. When I opened the bag at home I had no clue what those leaves were! After searching online for a while, finally, I figured out that those are gongura or sorrel leaves which is a delicacy in Andhra. Preparation of the dal was very easy and the dish had a slight sour taste as if though I have added lime juice or tamarind juice. It must be this sourness that makes gongura ideal for pickles. I loved it and gongura pachadi (pickle) is next in my list.
Recipe courtesy: Indira's blog Mahanandi

8 comments:

Nithu Bala said...

Delicious..was thinking of buying gongura..love this recipe..will try soon..

Kairali sisters said...

Adipoli dal with gongura leaves..

Premalatha Aravindhan said...

Very delicious and healthy recipe...thanks for sharing.

Guna's kitchen said...

luks delicious and i love dis gongura pappu

Yummy Team said...

Healthy and delicious dal..I have never tried gongura leaves before, would love to give it a try next time..

Priya (Yallapantula) Mitharwal said...

I love this pappu. Amma used to make it. I have never had it outside amma's house. We hardly get gongura leaves here. I will surely try next time I see them :)

Priya said...

It has been ages i had them, droolworthy dal..

Cooking Blog Indexer said...

Nithu, Kairali sis, Premalatha, GK, Yummy team, Priya & Priya...thanks for stopping by...