It is steamed and offered just like a salad with olive oil and lemon together with fried fish. We need not have any dal to make it. 6.Now add this to the mashed gongura and mix well. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Made of Thota kura also known as Amaranth leaves are very popularly cooked in most of the south Indian homes. Bottle Gourd has very low calories and high water content .This is widely consumed in rural areas of Andhra Pradesh coz of its low maintenance cultivation.It is believed that Bottle gourd as a juice or in any form is good for diabetics,heart and blood pressure , for constipation and hysteria etc. Ingredients - 1 cup wilted* Gongura . 1/4 tsp jaggery powder. Cumin seeds -1/2 tsp Oil -3tsp. Due to its beneficial nourishment, numerous farmers grow amaranth nowadays. Add water if you think the mixture is very thick. Change ). Now add tamarind juice along with water, mix it and check the seasoning, cook it for 2 minutes. Heat oil in a pan and add mustard seeds, urad dal, cumin seeds. 7.Serve hot with rice. The leaves are diuretic and purgative, and so are utilized in poultices (fresh or as dried powder) to relieve inflammations, boils and infections, gonorrhoea, orchitis and haemorrhoids. Preparation: Serve it hot with rice and enjoy! Made of Thota kura also known as Amaranth leaves are very popularly cooked in most of the south Indian homes. Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). Urad dal -1/2tsp Root of fully developed amaranth is a superb veggie. When urad dal changes color, add asafoetida, chillies, onions and saute till onions are soft. Let the whole mix boil and then turn it off. Wash the bunch well, pluck the leaves alone and dry it on a cloth for some time. Andhra style Gongula Pulusu: Simple recipe and very healthy with less oil. Crackle mustard seeds, asafoetia, green chillies, garlic and onion. And she immediately put her thought into action and so we got to enjoy the unique taste of gongura in the form of pulusu (Tamarind gravy). Add the mashed gongura and lentil mixture to the tempered mixture. Prawn With Tender Tamarind Leaves Chinta Chiguru. Ingredients: You are a great teacher and all the recipes that I have learnt from you are unbelievably tasty and each of them is a success. 75g gongura leaves, finely chopped. 10-15g tamarind. Mustard seeds -1/2tsp They're an excellent way to obtain vitamins such as vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, folate, and dietary minerals which includes calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. 4.Cook gongura,channa dal till it become soft. ( Log Out / There's two varieties common as edible veggie in Vietnam: amaranthus tricolor and amaranthus viridis. Tomato- 1 Some people prepare it in semi liquid consistency, but at my home we make it in pouring consistency only. Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy flavor. 1. Onion chopped -1 In a pan heat oil add mustard seeds when they crackle add red chili, cumin seeds, chopped onions, curry leaves, salt, turmeric powder, mix it well. 1/2 cup water to soak tamarind. Vahchef with Indian food videos inspires home cooks with new recipes every day. Date: April 12, 2016 Author: chandrapriya 0 Comments. Thotakura pulusu (stew) is a very simple and tasty dish spiced up with chilies and sweetened with jaggery. In a pan heat oil and add dry red chiles, sauté for a while. Bachali kura pappu / Puntikura pappu / Thotakura pappu / palakura pappu / Menthi kura pappu / Gongura pappu All the names mentioned above ..have the same recipe. When I went to the Indian store last time and saw Gongura, I grabbed it with both my hands and made the delicious 'pulusu’. Add curry leaves,rock salt,red bean stew powder,coriander leaves and convey it to bubble for couple of more minutes. The green Amaranth leaves and stems are generally utilized as stir fry veggie or perhaps in soups in countries like China and Vietnam. Hulee, playa or Majjigay hulee are a variety of curries which are prepared using these greens in Karnataka. How to make gongura pulusu: Note: tamarind is used only if the leaves are not sour. Once they are crushed pull back gongura paste and crush once again for a second. In Sri Lanka, it is termed "Koora Thampala" and is also prepared and consumed with rice. 2.Cook gongura, channa dal, Green chilli, tomato together by adding little water for 15-20 minutes. Transfer into a bowl,garnish with coriander leaves.Serve hot. Add Bengal gram dal, mustard seeds, coriander seeds and remaining cumin seeds. Red chillis -2 Gongura Pulusu with Chana dal is very easy to make and tasty. - Harini. Wash the pressure cook the chana dal with 1/2 cup of water for 3 whistles. Read More.. Thotakura in Telugu or Kuppacheera in Malayalam is scientifically referred to as Amaranthus viridis (green Amaranthus). It is an energetic yearly plant and can be found in summer. It's white colored and it is prepared with tomatoes or tamarind gravy. This is also spicy, tangy with flavours of gongura, onion and garlic. Add onions,sorakaya pieces,green chillies,gongura leaves,turmeric powder,some water as required and blend well.Cover and cook,bring it to bubble. In Maharashtra, it is known as the "Shravani Maath" that grows in the month of Shravan and will come in both white and red colors. Gongura Pulihora, Roselle Leaves Rice,Red Sorrel leaves spicy rice, How to prepare Gongura pulihora Gongura -1bunch Garlic cloves- 2 Hing pinch Now remove from the flame add salt and turmeric powder and mash it as a thick course paste and keep it side. Please check captcha to confirm subscription. By clicking 'Join' you are agreeing to our Privacy Policy. Green chilli -4-5 This is the green veggie that's customarily consumed as veggie in South India. Watch Queue Queue Do the seasoning and then fry the garlic pieces separatley and add it to the gongura pulusu. 2-3 green chillies, slit lengthwise . This is another variety with gongura leaves/red sorrel leaves. Gongura pullakura. Channa dal -1/2 tsp Now add green chilly paste, chana dal (soaked in water) cook it another 3 minutes. RECIPE: www.blendwithspices.com/2013/03/gongura-pulusu-kura-recip... Facebook | Twitter | Google Plus | Pinterest All these daals are prepared in the same traditional style whether it is in kostha or Telangana or Seema Here I present gongura pulla kura which is spicy, tangy and can be served with hot steamed rice along with a tsp of … I’ve prepared the recipe with red stem gongura leaves. But if you are using red variety more number of chillies need to be used comparatively. Channa dal -1/2cup Add tamarind, salt, turmeric, red chilli powder and allow all of it to simmer. It provides a milky flavor and is also alkaline. Pulusu … Enjoy. Gongura : 1bunch; Bottle Gourd : 1/4th cup (choped into small cubes) Channa Dal : 4 tb sp; Garlic pods : 5; Green Chilies : 2; Red chilli powder; Turmeric; Salt ; Oil; All ingredients of Tadaka or Talimpu; Curry leaves; Procedure: Soak Channa Dal for 30 min.Separate sorrel leaves from the bunch.Chop if leaves are big. Gongura pulusu kura ( Sorrel leaves) curry Get link; Facebook; Twitter; Pinterest; Email; Other Apps; March 27, 2019 Ingredients : Gongura ( Sorrel leaves ). Watch Queue Queue. Add rice flour to it by making a paste with water out of the rice flour. This is the green veggie that's customarily consumed as veggie in South India. Here curry leaves m... Green gram crushed and tossed with onions and Indian spices and very well for diet cooki... Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthy flavor. Your house will be filled with onion and garlic flavors when you are cooking Gngura Pulusu. Salt to taste Pulusu is a clear broth (tamarind) cooked with vegetables and a spice is served as a side dish along with rice. This video is unavailable. Serve Gongura Pulusu Koora hot along with rice. The leaves are considered to have febrifugal attributes. Ash of Amaranthus viridis plants is full of soda and it is sometimes helpful to make soap. In Andhra Pradesh, this leaf is referred to as the Thotakura and customarily well prepared with dal which is popularly known as Thotakura pappu. ( Log Out / This is a south Indian recipe especially prepared in Andhra Pradesh. It is an energetic yearly plant and can be found in summer. Add curry leaves and once everything is done add gongura chutney and mix everything. A very tasty and simple dish, can be consumed with rice. Adjust taste with tamarind, salt and red chilli powder. Thotakura pulusu (stew) is a very simple and tasty dish spiced up with chilies and sweetened with jaggery. As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. 5.Now heat oil in a pan add mustard seeds, cumin seeds let them crack and add red chillies fry for few seconds, add Onion, garlic, curry leaves, hing and fry for one minute. Gongura Pulusu kura. Change ), You are commenting using your Facebook account. In Tamil Nadu, it is known as and is also frequently eaten like a popular food, where greens are steamed, crushed, with mild flavoring of salt, red chillis and cumin. Gongura pulusu is made with gongura or sorrel leaves. Add chana dal, cook for 3-5 minutes. 1/3rd cup chana dal. Change ), You are commenting using your Google account. It is termed keerai masial. Jul 12, 2016 - Andhra Gongura Pulusu Koora ~ Sorrel Leaves Lentil Curry Recipe: Preparation & Cooking Time : 20 mins Serves: 4 persons Ingredients : Sorrel Leaves : 2 cups, packed Chana Dal : 1/4 cup Onion : Ingredients. Your website (the videos, narrative and the directions) are wonderful. Add some water and cook until dal done. Nov 6, 2013 - Andhra Gongura Pulusu Koora ~ Sorrel Leaves Lentil Curry Recipe: Preparation & Cooking Time : 20 mins Serves: 4 persons Ingredients : Sorrel Leaves : 2 cups, packed Chana Dal : 1/4 cup Onion : Root of fully developed amaranth is a super... Tamarind juice -1/2tsp Add amaranthus leaves, sorrel leaves, chopped coriander leaves, mix it cook for 5 minutes. Made of Thota kura also known as Amaranth leaves are very popularly cooked in most of the south Indian homes. Amaranth greens are viewed as to assist in boost up the eye-sight. curry leaves As reported by the conventional Ayurvedic medication the Amaranthus viridus can be used like a therapeutic plant in the Sanskrit name Tanduliya. Turmeric powder -1/2tsp Jun 21, 2017 - Gongura Pulusu Kura Recipe ~ Sorrel Leaves Lentil Curry 1/4 Cup Chana Dal (Senaga pappu) Salt, as needed 2-3 Green Chillies 1/2 tsp Mirchi Powder. Saute till onions are soft. Add, 1 tbs raw oil on top of the mixture, it enhances flavour. ( Log Out / Then add drumsticks and yellow Cucumber pieces, tomatoes cook for 2-3 minutes with the lid on. Khada saga (in Oriya) is required to make 'Saga Bhaja', where the leaf is fried with chilies and onions. Add gongura leaves and turmeric powder and cook until leaves are soft. 2. Apparently it is yet another one of her MIL's trademark recipes. Oct 21, 2014 - Andhra Gongura Pulusu Koora ~ Sorrel Leaves Lentil Curry Recipe: Preparation & Cooking Time : 20 mins Serves: 4 persons Ingredients : Sorrel Leaves : 2 cups, packed Chana Dal : 1/4 cup Onion : But cook chana dal separately and then add it to the cooked Gongura mixture. ( Log Out / Cook on medium heat till channa dal & leaves are completely cooked. Recipe by Sridevi. Makes 1-liter Pulusu 1 bunch gongura – picked, washed and finely chopped Tamarind juice (from ¼ lime sized pulp) 1 tsp brown sugar ½ cup chana dal 2-3 green chilies ½ tsp turmeric Salt to taste Garnish: ½ tsp fenugreek seed ½ tsp mustard seed 1-3 red chilies 2-3 cloves of garlic (optional) pinch of asafetida Cook chana dal in 2 cups of water till dal is soft. Typically, the red stemmed gongura may not require tamarind while, the green stemmed will. 1/2 tsp turmeric powder. - 3 bunches Bottle gourd - Half piece Onions - 2 Turmeric powder one pinch Salt as per taste Chilli powder as per taste Seasoning. Gongura Pulusu Kura Ingredients Gongura leaves - big bunch Turmeric- 1/4 tsp Red chilli powder- 2 tsp Green chillies- 3 Bengal gram dal or senagapappu- 2 tbsp Onions - 1 big ( sliced into medium pieces) Salt - to taste Oil- 3 tsp Mustard - 1 tsp Urad dal split - 1 tsp Curry leaves- few Method . If the sourness of the gongura pulusu is not enough, add some tamarind juice to it. Add the gongura leaves,channa dal salt, turmeric powder and cover. Thotakura pulusu is an amazing dish that tastes tangy, spicy, sweet and a natural earthly flavor. 3.Now add tamarind juice and keep it on low to medium heat, if needed add little water. Change ), You are commenting using your Twitter account. The green Amaranth is an extremely well-known food in Greece and it is known as the vlita or vleeta. How to make Gongura Pulusu Recipe: Pluck gongura leaves and clean them in water. 1.Wash gongura leaves and channa dal. Thotakura Pulusu Kura Recipe, How To Make Thotakura Pulusu Kura Recipe. Liquid consistency, but at my home we make it: tamarind is used only if the sourness of south... In semi liquid consistency, but at my home we make it in pouring consistency only common as veggie! New recipes every day developed Amaranth is a very simple and tasty dish spiced up with and... Pinterest gongura pulusu is made with gongura leaves/red sorrel leaves adjust taste with tamarind salt... Easy to make and tasty dish spiced up with chilies and onions tasty and simple dish, be! Cook on medium heat till channa dal, mustard seeds, coriander and! Juice to it by making a paste with water Out of the mixture, it yet! 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