Gongura Pacchadi. Though these leaves taste the best in Pickle or Pacchadi form, they are versatile and can be used in various recipes like dal,curry, stew or rice varieties. I have already posted Gongura Pappu , Gongura Pulusu Kura, Gongura Pulihora , Gongura Pacchadi with Green Chillies, Gongura Pacchadi with Red Chillies recipes and I am yet to post the famous Gongura Pickle, sometime soon I should post it too. I love gongura based recipes because of the unique tartness from the sorrel leaves.
- Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
- Gongura Pacchadi with Green Chillies
- Gongura Pacchadi with Red Chillies
- Talimpu Gongura | Noone Gongura
- Gongura Pulusu Kura
- Gongura Pappu | Sorrel Greens Dal
Gongura Soya Chunks Curry:
Serves 3 | Author: Prathibha
Prep time: 20 mins | Cooking time: 30 mins | Total time: 50 mins
Cuisine: Andhra | Category: Side dish for Rice and Rotis
1 medium bunch Red Sorrel (Gongura) leaves, 3 cups when tightly packed
2/3 cup Soya Chunks
2 Onions, chopped into small pieces
1 Tomato, finely chopped (optional)
2 tsp Ginger-Garlic paste
2-3 Green Chilies,slit
4-5 Garlic pods,roughly chopped
1.5 tsp Red chili powder
2 tsp Coriander powder
3/4 tsp Garam masala
1/2 tsp Turmeric powder
Salt to taste
2-3 tbsp Oil
- Separate the red sorrel leaves from the stems and wash them nicely and saute the leaves in 2 tsp oil until they become soft and mushy.Cool the mixture
- Meanwhile boil soya chunks in water for 3-4 mins until they are done and drain them and give a cold water bath twice, squeeze them each time gently and repeat and keep them aside.
- Grind the cooled gognura leaves to a rough puree.
- Heat 2 tbsp oil in a kadai and add slit green chilies and roughly chopped garlic pods and fry them until the green chilis wilt.
- Add chopped onions and fry them until they become pink in color.Add finely chopped tomatoes and cook until they become mushy.
- Now add all the spices - turmeric powder, red chili powder, garam masala, coriander powder, salt and cook the masala until the oil in the masala leaves the edges.
- Add pureed gongura mixture to it and fry for another 5-6 mins.If the mixture is sticking add a couple of tablespoons of water in between.
- Once the mixture is nicely fried add the cooked and squeezed soya chunks to it and add 1.5 cups of water to it and cook for 5-6 mins until it is done and oil floats on the mixture. You can add 3/4th cup of coconut milk and 3/4 cup of water at this stage.Adjust the consistency of the gravy according to your requirement.
Serve it hot with rice/rotis.
- The addition of tomato is optional but I wanted to serve as a gravy for chapathis and hence I added, you can avoid it if you want.
- Instead of only water you can even add 3/4 th cup of coconut milk and 3/4th cup of water to make it as a gravy. This gives a subtle flavor to the gravy and also makes it rich and balances the sourness of Gongura. But I wanted to highlight and enjoy the gongura flavor so I completely avoided the coconut milk.
- Gongura based dishes are usually sour, hence add more number of green chilies and spices like red chili powder and garam masala to balance the flavors.Garlic adds a nice flavor to gongura hence do not skip the garlic.
- You can even mash the gongura once it is cooked to a rough mixture if you want, you don't need to make it to a puree.
- You can replace red sorrel leaves with the green sorrel leaves too.