Gongura Pulusu Koora

Lentil curry cooked along with tangy sorrel leaves


  • 3 cups Gongura, chopped
  • 1/2 cup chana dal, soaked in water for hour
  • 1 onion, chopped
  • 12 garlic pods
  • 6 green chillies
  • 3 tablespoons tamarind pulp
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch asafoetida
  • Salt as per taste


  1. Heat oil. Crackle mustard seeds, asafoetia, green chillies, garlic and onion. Saute till onions are soft.
  2. Add chana dal, cook for 3-5 minutes. Add gongura leaves and turmeric powder and cook until leaves are soft.
  3. Adjust taste with tamarind, salt and red chilli powder.
  4. Add some water and cook until dal done. Serve Gongura Pulusu Koora hot along with rice.

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