Ingredients with Measurements:
- 2 cups of gongura leaves (sorrel leaves)
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 2 tbsp oil
- Salt to taste
- Water as needed
Special equipment needed: None
Step-by-step instructions:
1. Wash the gongura leaves thoroughly and chop them finely.
2. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
3. Add chopped onions and green chilies. Saute until the onions turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes, red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook until the tomatoes turn mushy.
6. Add chopped gongura leaves and mix well. Cook for 5-7 minutes on medium flame.
7. Add water as needed to adjust the consistency of the pulusu. Mix well and let it simmer for 10-15 minutes.
8. Check for seasoning and adjust as needed.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium flame
Serving size:
4-5 people
Nutritional information:
Calories: 80 kcal
Fat: 5 g
Carbohydrates: 8 g
Protein: 2 g
Fiber: 2 g
Substitutions for ingredients:
- If gongura leaves are not available, you can use spinach leaves as a substitute.
- You can use ghee instead of oil for a richer flavor.
Variations:
- You can add boiled lentils or chickpeas to make it a more wholesome meal.
- You can add tamarind pulp for a tangy flavor.
Tips and tricks:
- Make sure to wash the gongura leaves thoroughly to remove any dirt or impurities.
- Adjust the amount of water as needed to get the desired consistency of the pulusu.
- You can add jaggery or sugar to balance the flavors.
Storage instructions:
Store the leftover pulusu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pulusu in a pan on medium flame until heated through.
Presentation ideas:
Serve the pulusu in a bowl with steamed rice.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with steamed rice or roti.
Suggested side dishes:
Serve with papad or pickle.
Troubleshooting advice:
- If the pulusu is too sour, add a pinch of sugar or jaggery to balance the flavors.
- If the pulusu is too thick, add more water to adjust the consistency.
Food safety advice:
Make sure to wash the gongura leaves thoroughly to remove any dirt or impurities.
Food history:
Gongura Pulusu is a traditional Andhra dish that is popular for its tangy and spicy flavors.
Flavor profiles:
Tangy, spicy, and flavorful.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indian