Tuesday, January 19, 2016


Gongura /Sorrel leaves                 1 bunch
Cooked rice.                                  1-11/2cup
Onion                                            1/2 no.
Garlic cloves                                 3

Green chilies                                 4-5
Red chilies                                    1
Curry leaves                                  1 sprig
Oil                                                 2 tsp
Salt                                                as needed

Mustard seeds                                1 tsp
Cumin seeds                                  1/2 tsp
Urad dal                                         1 tsp
Chana dal                                       1 tsp

1)Seperate the leaves from the stems. Wash them and chop them into pieces (if the leaves are big)
2) Heat oil in  a pan. Now add then mustard seeds once they splutter then add the cumin seeds, urad dal and chana dal. Saute till the dals turn golden brown.
3)Now add the garlic cloves, green chilies and curry leaves.
Saute for 3 minutes.
4) Add the chopped onion to it. Saute for 1 minute don't over cook the onion let it be crisp.
Add the gongura leaves and salt to it.( i used the preserved leaves)
Saute the leaves until they turn soft.(5-6 minutes)

5) Now add the cooked rice to it.
Mix well and cook for 4-5 minutes.

Add chopped onions to the rice and serve...

I don't get sorrel leaves round the year so i preserve them when available.
Place them in a pan .
Saute till  the moisture leaves the leaves. By doing this we can preserve the sorrel leaves for long time. 
Store them in a airtight and sterilized container. And use them when needed.

If using sorrel leaves paste to the recipes then add 2 tbsp.

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