Monday, July 10, 2006

Gongura Mamsam-An Andhra Speciality

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You mention Gongura(Sorrel Leaves),and Telugus all over the world generally become nostalgic,become emotional...drooling....and tell you about the umpteen recipes that you can churn out of this green leaves with a distinct sour taste....Gongura Pachadi a must in every hosteler's secret pantry, back in AP where I worked....and several of them survived only on the Gongura pachadi when the hostel food became boring for them....Moreover Gongura pappu and gongura pachadi often made appearance in our daily hostel menu...So recently when I had an unexpected encounter with this Telugu beauty, I did not hesitate to pick one bunch...thought of making Gongura pappu or Gongura pachadi, which many of my fellow bloggers have already blogged...My obsession with nonveg dominated,my guilt feeling remained but I ended up cooking something 'to bite and tear'!!...I finally settled with Gongura Mamsam...A mutton curry in Gongura gravy....I wanted to keep the taste quite subtle, so I have not ground it into paste as it is generally done...for I was not sure whether my husband would really give a nod for it....and hence the colour is a bit less green as against the usual.So here's my recipe for Gongura Mamsam. Similarly you can make Gongura Chicken,which, again is a hot favourite in Andhra Non veg menu.

Ingredients

Mutton-250g-chopped into pieces
Cinnamon-1 inch piece-broken
Bay leaves-2
Cloves-3
Cardamom-4 pods
Anise-2
Onion-2 large
Potato-1 large-cubed
Green chillies-5(slitted)
Tomato-1(optional)
Gongura-100g(cleaned & chopped-usually more quantity is added)
Coriander leaves-a bunch
Cumin seed-1/2 tsp
coriander powder-1tsp
Chilli powder-1 tsp
Ginger-garlic-50g(ground into a coarse paste)
Curry leaves-A sprig
Oil/butter-as required
Salt-as required

Method:

Cook Mutton with half the quantity green chillies, ginger garlic paste,turmeric powder,chilli powder and salt along with potato cubes.Keep it aside.(I pressure cooked it with some water).Now heat oil in a pan.Add curry leaves, bay leaves, cinnamon, cardamom,cloves,star anise.Saute it for a couple of minutes.Add the onion pieces& tomato and saute it till it becomes transluscent.Add the ginger-garlic paste to it and fry till golden brown.Meanwhile cook 'gongura' leaves and chillies separately and grind it to a paste and keep it ready.(I did not grind for I didnt wish the flavour to dominate too much).Add the cooked mutton pieces and salt to it. Add all the powders to the mutton and finally, add the gongura paste and allow it to cook for 4 minutes. Serve it hot with hot rice and drizzle of ghee....Beware!You wouldnt know the rice vanishing from your plate,but the stomach will tell u!!
  • Gongura Pappu

  • GonguraPachadi

  • Gongura
  • 4 comments:

    Sumitha said...

    Shynee what are Gongura leaves known in English?I too have heard a lot about Gongura pickle,never have I seen them or eaten them:(

    nav said...

    Can you please be a darling and tell me where you managed to find Gongura leaves ?

    Cheers,
    Nav

    indianadoc said...

    Sumi,Gongura leaves are Sorrel leaves...I think in Tamil it is called Pulicha Keerai....it has got a characteristic sour taste when cooked.Plenty of gongura pickle used to flow to my room when I was in hostel from all directions...so I have never really made it on my own...because of its tanginess it becomes good combination with rice.You can click the link that I have given along with my post to see the plant.

    indianadoc said...

    Nav,darling! we got it from an Indian shop in Birmingham(slade road)...But if u ask the shopkeeper about gongura he has no idea...I just recognised it by its shape and picked it!