Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

            Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

           Now add the tomatoes and cook till it is completely mashed. 

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

                           When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice. 

Gongura Pappu (Lentils cooked with Sorrel / Ambada Leaves - Andhra Style)

         Gongura Pappu or Lentils cooked with Sorrel / Ambada greens is a traditional Andhra delicacy. It is a very healthy recipe as the greens are full of vitamins and iron. Moreover the lentil is a rich source of proteins. So a very good combination. 

          It is a very easy and a yummy recipe that can be made in a jiffy. This tangy lentil curry goes best with plain steamed rice, a drizzle of some ghee and accompanied with papad / curd chilies. So check out the step by step pictorial recipe to prepare it. 

          You can prepare this recipe in two ways. The dal and the leaves can be pressure cooked together first and then the tempering poured over it. 

          In the other method, the leaves can be cooked first along with the tempering and then the boiled dal is added to it. Both ways it turns out very yummy and lip smacking. This is the former method. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2-3 cups gongura (sorrel) leaves, chopped
• salt to taste
• 1 tsp. turmeric powder
• 2 green chilies, chopped
• 1 onion, sliced
• 1" ginger, sliced
• 1 tomato, chopped (opt)
• 1-2 tbsp. oil
• 2-3 whole dry red chilies
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (split black gram)
• 3 garlic cloves, chopped
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

          Pressure cook the lentils, greens, salt, turmeric powder, onion, green chilies, ginger and tomatoes for 5-6 whistles. Mash them slightly and keep aside. 

          Heat oil in a pan and temper with dry red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the garlic, urad dal and curry leaves. 

          Sauté till the garlic changes colour. Pour this tempering over the prepared dal and garnish with chopped coriander leaves. Serve with hot steamed rice .

                         Pick only the leaves. Wash well & drain. 

                      Pressure cook lentils, greens, salt, turmeric powder, onion, green chilies, 
                      ginger & tomatoes for 5-6 whistles. 

                        The boiled dal.

                        Mash them slightly & keep aside. 

                      Heat oil & temper with dry red chilies, mustard seeds & cumin seeds. 
                      Then add garlic, urad dal & curry leaves. Sauté for some time & pour 
                      this tempering over the dal. 

                  Garnish with chopped coriander leaves & serve with plain steamed rice .

               

Gongura Chicken Fry (Chicken cooked with Sorrel Leaves - Andhra Style)

          This is my version of a traditional Andhra delicacy, where Chicken is cooked with gongura (sorrel) leaves. It is also known as Chukka or Ambada bhaji. It is generally cooked with mutton, but I used chicken for a change and also as it is far more healthier than red meat. 

          Coming to this dish, it has a tangy taste. You can increase the quantity of red chili powder to make it more spicy and also to balance the taste and flavour. Enjoy it as an appetizer or with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1-2 bunches of Gongura leaves (sorrel leaves), chopped
• 3 tbsp. oil
• 2 onions, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 sprig curry leaves
• 1 tbsp. coriander-cumin powder
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the garlic till it changes colour. Add the onion and fry till light brown. 

          Now add the chopped gongura leaves and continue to stir fry, covered, for 2-3 minutes. Keep aside to cool down. Then grind into a paste.

          Heat remaining oil in a pan and and fry the chicken till it slightly changes colour. Add salt and turmeric powder. Mix well and simmer, covered, for 2-3 minutes.

          Add the ginger-garlic paste, red chili powder, curry leaves and coriander-cumin powder. Mix well and keep frying for a minute or two.

          Add the gongura paste and a sprinkle of some water. Mix well and cover with a lid. Simmer on a low flame for 8-10 minutes. 

          Keep stirring at intervals so that it does not stick to the bottom of the pan. Cook till the chicken turns soft. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                                 Heat 1 tbsp. oil & sauté garlic till it changes colour. 

Add onion & fry till light brown. 

Add chopped gongura leaves & continue to stir fry, covered 

                                 for 2-3 minutes. 

Keep aside to cool down. Then grind into a paste.

Heat remaining oil & fry chicken till it slightly changes colour. 

 Add salt & turmeric powder. Mix well & simmer covered for 2-3 

                             minutes.

 Add ginger-garlic paste, red chili powder, curry leaves & coriander-

                           cumin powder. Mix well & keep frying for a minute or two.

  Add gongura paste & a sprinkle of some water. Mix well & 

                                  cover with a lid. Simmer on a low flame for 8-10 minutes. 

Keep stirring at intervals so that it does not stick to the bottom of the 

                        pan. Cook till chicken turns soft. 

Garnish with coriander leaves & serve as a side dish with either rice 

                         or chapattis.