Gongura Pulusu -- Soup with Sorrel Leaves -- Gongura Pappu Recipe

Gongura pulusu is made with gongura or sorrel leaves. We need not have any dal to make it. A very tasty and simple dish, can be consumed with rice. Some people prepare it in semi liquid consistency, but at my home we make it in pouring consistency only.
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Side dish, Lunch
Recipe Cuisine: Andhra, South Indian
Serves: 6 people

Ingredients:

• Gongura/Sorrel - 1 bunch or 2 cups
• Onion - 1 Large
• Garlic - 10 to 12 pods
• Tamarind Juice - 1/4 cup
• Salt - to taste
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tbsp
• Til Powder - 1 tbsp
• Rice Flour - 1 tbsp

For Tadka:

• Oil - 1 tbsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Red Chillies - 1
• Curry Leaves - 5 to 7

Procedure:

1. Discard sorrel leaves from the stems, chop them. Wash it thoroughly.
2. Chop onions and peel garlic.
3. Heat oil in a thick bottomed vessel, add all the ingredients under 'For Tadka'.
4. When they start spluttering add onions and galic. Fry them till the onions turn translucent.
5. Add chopped sorrel leaves to it. Sour sorrel leaves cooks fast.
6. Add thin tamarind juice, salt and turmeric powder to it. 
7. Allow this to boil for a while or till the garlic cooked softly. Add red chilli powder.
8. Mix rice flour in cold water and add it to the pulusu. When it comes to rolling boil add til powder.
9. Mix well, Serve gongura pulusu with hot piping rice.