Gongura, red sorrel, comes in 2 varieties: one with a green stem and other with red stem. The red stem variety is more sour that the green one. It is a summer crop, and the hotter the p[lace, the more sour the leaf gets. Hence the best gongura hails from the Guntur region of Andhra Pradesh.
Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C. Fresh leaves of the plant are useful in stimulating the stomach and aiding its action. These leaves are beneficial in the treatment of jaundice and a tablespoon of fresh red sorrel juice mixed with butter-milk (made from cow’s milk) is recommended once daily in the treatment of jaundice.
There are various dishes that can be made with gongura. Gongura pappu and gongura pachadi are the common dishes that can be made. The gongura pulusu-kura is a special dish, and was taught to me by my mother-in-law.
- Wash the gongura leaves, chop and set aside.
- Boil the tamarind with green chillies and menthulu.
- Once it comes to boil, add the gongura leaves with the senaga pappu. Add salt and cook.
- Once it is done, the leaves would have changed colour and lost shape. Also the senaga pappu will be done, but will retain its shape.
- Take off the flame.
- In a small wok, heat some oil and add the tadka
- Once the seeds start popping, add to the gongura pulusu-kura, and mix well.
The pulusu kura can be had with rice and utti pappu.