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Gongura(Red Sorrel Leaves) Dal

Posted Nov 04 2009 10:02pm

Red Sorrel(Gongura) leaves are the most popular greens in Andhra region. These leaves are sour in taste and have lot of medicinal values.

These leaves and flowers have a cooling effect and act as an appetizer. They are very useful in relieving symptoms of fever. You can use these leaves to treat jaundice. The juice extracted from these leaves mixed with butter milk is highly recommended once daily to treat jaundice.

Kongura greens relieves indigestion,cold and cough. It cleanses the intestines. It also helps in removing infections as well. In Andhra these greens are used to prepare variety of dishes.

Ingredients

  • One cup of toor dal
  • One small bunch of gongura leaves
  • One onion(finely chopped)
  • One tomato(finely chopped)
  • One green chilli(finely chopped)
  • 3or4 flakes of garlic
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp daniya powder
  • Salt as required
  • 11/2 tsp cooking oil

For seasoning

  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 1/2 tsp urad dal
  • 1/2 tsp channa dal

For Garnishing

  • Few coriander leaves

Method

 

  1. Separate the leaves from the stalk and wash well and chop it into fine leaves.
  2. Cook toor dal with enough water in a pressure cooker and keep it aside.
  3. In  a frying pan, put oil.
  4. Add mustard, jeera, urad dal, channa dal.
  5. Let the mustard splutter and the dals turn red.
  6. Add the chopped onion, garlic, green chilli, asafoetida and turmeric powder.
  7. Fry till the onion becomes soft.
  8. Add the chopped tomato, chopped gongura leaves and enough salt.
  9. Boil till the leaves gets cooked.
  10. Add chilli powder and daniya powder and boil till the raw smell of masala powder disappears.
  11. Smash the leaves well using smasher.
  12. Add the cooked dal and boil till it gets completely mixed.
  13. Garnish with coriander leaves and serve hot with rice, kichidi and phulka roti.

Red Sorrel(Gongura) leaves are the most popular greens in Andhra region. These leaves are sour in taste and have lot of medicinal values.

These leaves and flowers have a cooling effect and act as an appetizer. They are very useful in relieving symptoms of fever. You can use these leaves to treat jaundice. The juice extracted from these leaves mixed with butter milk is highly recommended once daily to treat jaundice.

Kongura greens relieves indigestion,cold and cough. It cleanses the intestines. It also helps in removing infections as well. In Andhra these greens are used to prepare variety of dishes.

Ingredients

  • One cup of toor dal
  • One small bunch of gongura leaves
  • One onion(finely chopped)
  • One tomato(finely chopped)
  • One green chilli(finely chopped)
  • 3or4 flakes of garlic
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp daniya powder
  • Salt as required
  • 11/2 tsp cooking oil

For seasoning

  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 1/2 tsp urad dal
  • 1/2 tsp channa dal

For Garnishing

  • Few coriander leaves

Method

 

  1. Separate the leaves from the stalk and wash well and chop it into fine leaves.
  2. Cook toor dal with enough water in a pressure cooker and keep it aside.
  3. In  a frying pan, put oil.
  4. Add mustard, jeera, urad dal, channa dal.
  5. Let the mustard splutter and the dals turn red.
  6. Add the chopped onion, garlic, green chilli, asafoetida and turmeric powder.
  7. Fry till the onion becomes soft.
  8. Add the chopped tomato, chopped gongura leaves and enough salt.
  9. Boil till the leaves gets cooked.
  10. Add chilli powder and daniya powder and boil till the raw smell of masala powder disappears.
  11. Smash the leaves well using smasher.
  12. Add the cooked dal and boil till it gets completely mixed.
  13. Garnish with coriander leaves and serve hot with rice, kichidi and phulka roti.
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