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:
Delicious..was thinking of buying gongura..love this recipe..will try soon..
Adipoli dal with gongura leaves..
Very delicious and healthy recipe...thanks for sharing.
luks delicious and i love dis gongura pappu
Healthy and delicious dal..I have never tried gongura leaves before, would love to give it a try next time..
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 :)
It has been ages i had them, droolworthy dal..
Nithu, Kairali sis, Premalatha, GK, Yummy team, Priya & Priya...thanks for stopping by...
Post a Comment