Gongura Pappu (Sorrel Leaves Curry)

I am fond of all kind of greens. I do make an attempt to include at least two types of greens in my menu every week. But this is becoming increasingly difficult, given that organic greens are normally restricted to spinach. I do buy non-organic greens once in a while – more to pamper my taste buds than anything else. Sometimes with disastrous results. A severely upset stomach given the amount of pesticides and chemicals used in the cultivation of these greens. Sorrel leaves are one such. But I do love several recipes using this very tasty green vegetable. Here is one such.

1 cup pigeon peas (tur dal, thuvaram parupu)
1 cup chopped sorrel greens
1 medium sized onion, sliced
1 green chilli, split (optional)
A pinch of turmeric powder (haldi, manjal podi)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp mustard seeds (sarson, kadugu)
1 dried red chilli, broken into two
A pinch of asafoetida (hing, perunkayam)
2 tbsp peanuts
1-2 garlic pods
1 sprig curry leaves
Salt to taste
Wash the pigeon peas and transfer to a pressure cooker
Add 2 cups of water and cook for 3-4 whistles, till cooked completely and mushy (depending upon your pressure cooker, you may need to cook longer)
Let the pressure subside and open the lid
Set aside
Soak the sorrel leaves in brine (salt water) for about 15 minutes
Drain and set aside
Add the sorrel leaves, onion, green chilli and salt to the cooked pigeon peas
Continue cooking till the leaves are fully cooked
Remove from flame and set aside
Heat a wok and add cumin and mustard seeds
When the begin to splutter, add the garlic pods, asafoetida, dried red chilli and peanuts
Add curry leaves and remove from flame
Pour over the cooked sorrel leaves
Serve hot with steamed red/brown rice

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