.Sorrel seems to be scarce these days, now that the season is long gone. The only sorrel available nowadays is the dried one that you can buy at the supermarket or at the market. So, when I made my sorrel drink the other day, I just could not throw away that sorrel pulp (good money spend to boot!).The old people like to say "waste not, want not", and true to form, we Trinis make use of everything
Gongura/Sorrel Leaves Pulusu Kura/With Green chillies531
Gongura pachadi/pickle (Andhra Matha) is a very popular authentic Andhra pickle variety on the lines of aavakai (raw mango pickle).These greens are used to prepare curries, stews, dals, and spicy pickles.In Andhra ,Gongura is used to prepare[...]
Gongura Royyalu/Sorrel Leaves Prawns543 (3 votes)
Ingredients:- Prawns 1 lb Onions 2 Medium Size Green Chillis 3 Chopped Garlic 1tsp Sorrel Leaves 1/2 lb Cloves 2 Cinnamon 1 Shah jeera 1 tsp Chili Powder 1 tsp Turmeric 1/4 tsp Salt To taste Oil 2 tbsp[...]
Gongura Chicken - Chicken cooked in sorrel leaves!531
There is always this quandry, particularly if you like to take food pictures between what looks good and tastes good... Now in winter, I am doing what most people who conserved during summer do - I am reclaiming my refridgerator! Lots[...]
Gongura Kheema (Sorrel and minced meat)531
Gongura is also known as red sorrel leaves and gongura pachadi is very famous in andhra cuisine.Gongura is also knowns as puntikura,sorrel leaves,ambaadi,pitwaa,pulichakeerai,nalitaa saga and pandi.Most famous is gongura pachadi(gongura[...]
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