Gongura and avakai is most widely used recipes of Andhra and it is difficult to get anyone in Andhra whom does not like these two, in gongura (sorrel leaves) it's pachadi (chutney) and gongura royyalu is extremely famous in addition to the other dishes. I do not buy gongura much but whenever I actually do it's would go to pachadi or because this gongura prawn a recipe I follow my sister's mother-in-law recipe which never fails simple ingredients makes this curry scrumptious an ideal in conjunction with steamed grain.
Whenever I purchase gongura I miss the gongura plants within my-laws and regulations place that is hardly use and that i create a mental note to test couple of dishes whenever I am going there however that never happens, hopefully this time around I'm able to find a solution.
For individuals whom does not understand how gongura or sorreal leaves appears like this is a picture that you should provide you with a idea. Gongura has high supply of iron, vitamin, folate and anti-oxidants. In Tamil referred to as pulichakeerai and sorrel leaves in British. There's two number of gongura eco-friendly leaves and red leaves, red leaves bring more about the sour side.
Apart from gongura royyalu, gongura pachhadi. gongura mutton, gongura pappu, gongura pulihore as famous recipes. If you want tangy, spicy food then you'll sure love gongura and all sorts of recipes associated with it. I added little water to create a little gravy type like a side for grain you are able to skip water and turn it into a dry version too, here is straightforward but scrumptious gongura prawn today.
You should check gongura pachhadi recipe here .
Gongura Prawns Gongura Royyalu Recipe
Author: Priti
Category: Primary Course
Cuisine: Andhra - Indian
Prep Time: a few minutes
Prepare time: half an hour
Total time: 35 Minutes
Ingredients :
Prawns - 500 gms
Sorrel Leaves/Gongura Leaves - 5 Cups loosely packed
Eco-friendly Chillies - 7-8
Oil - 2 tablespoons of
Mustard Seeds - 1 teaspoon
Asafoetida/Hing - A Pinch
Curry Leaves - Couple of
Onion - 2 (medium)
Ginger root-Garlic clove Paste - 1 teaspoon
Coriander Seeds Powder - 2 tablespoons of
Cumin Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Salt - To Taste
Pepper Powder - 1/2 teaspoon in order to taste [optional]
Water - 1 Cup [optional]
1. Pluck leaves from branches and wash well gongura leaves, chop onion keep aside.
2. Inside a pan add 1 teaspoon oil add chilli and saute, add gongura leaves and saute until well cooked around ten minutes in low flame.
3. Remove from pan let it awesome and grind to fine paste, use water only when needed.
4. Within the same pan heat remaining oil add hing, mustard seeds, curry leaves and permit to splutter.
5. Add chopped onion and saute until soft. Add ginger root garlic clove paste and saute for just two minutes.
6. Add coriander, turmeric and cumin powders mix well.
7. Now add washed prawn, stir and prepare for five-7 minutes or until prawn starts leaves water and will get almost cooked.
8. Add gongura paste and blend well saute for any minute.
9. Now add water if using and adjust salt, add pepper powder(if using) and simmer for ten minutes in slow flame.
Our prawn is prepared appreciate it warm with steamed grain.
Possess a nice day.