Gongura pulusu (Sorrel leaves Soup)
After a busy day’s work at the office and getting back home you want to eat something nice tasty and at the same time healthy. I made gongura pulusu the other day and felt that it suits all those requirements.
It was quite hard to find gongura (Sorrel leaves) here in Sydney. But thanks to Flemmington markets, where we can get most of the Indian vegetables, I found gongura over there. I have done a bit of research online for the recipes but all of the current online ones I found were not quick and easy recipes. So I thought I would make one of my own. And hence follows…
Ingredients:
- Gongura
- Chana Dal
- Menthulu
- Mustard seeds
- Onions
- Garlic
- Green Chillies
- Besan
- A pinch of turmeric
Pluck and chop Gongura leaves to medium size. Boil it with chana dal in a pressure cooker. After 3 whistles stop the cooker and set aside for cooling off. Once cold, open the cooker and drain the water off. Slice onions into thin and long slices. Also chop chillies and garlic.
Heat a pan and put a couple of spoons of oil in it. I usually use Extra virgin olive oil for cooking to provide that extra care for my heart 
Refined sunflower oil can also be used for the same. Put mustard seeds, fenugreek seeds (menthulu) in the oil and when the mustard seeds splatter put chopped chilli and garlic. Once garlic is fried and turns brownish put chopped onion and fry till golden brown. Add a pinch of turmeric and fry it for 30 seconds. Now put the boiled chana dal and gongura leaves in it. Add some salt chilli powder according to taste and cover it to cook. Keep an eye on it so that it does not get burnt at the bottom. Let it cook for 8 min and then add some water to it. Now let it boil and cook well. In a separate bowl mix a little bit of Besan in water to make a thick paste. When cooked well i.e.. the leaves are soft add the besan paste to the mixture and let it cook again for 5 min. The besan mixture makes the soup a bit thicker. Now turn off the stove and garnish with chopped coriander.
If you think that sorrel leaves are not sour enough then you can also add a little bit of tamarind paste for that sour touch.
Yahoo!! Yummy Gongura pulusu is now ready for serving.