Gongura pappu (గోంగూర పప్పు, கோங்குரா பப்பு, पीत्वा दाल) also known as Puntikurapappu. It is quintessentially Telugu cuisine. The famous combination with “Gongura pappu” is “Ragi Kali/Ragi Mudde”, which once used to be a regular food for the people in villages.
Regional Dish : Andhra Pradesh; Tamilnadu; South India.
Cuisine Style : Andhra Pradesh| Cooking Time 30 minutes | Take with rice | Type Curry | Shelf Life : 1 day| Quantity : 4 Servings.
Appx. Nutritional values : Calories (140 Kcal), Carbohydrates (11 g), Protein ( 4 g), Fat (8 g).
- Toor dal (Kandi pappu) 3/4 cup
- Chopped Gongura leaves 1 cup
- Onion (Ullipayi) 1 small
- Salt as per taste (Uppu)
- Red chilli powder (Karam) 1 tsp
- Turmeric powder (Pasupu) a pinch
For Popu/tempering/tadka :
- Oil 1 tsp
- Urad dal (Minappappu) 1/2 tsp
- Mustard seeds (Aavalu) 1/2 tsp
- Cumin seeds (Jeelakarra) 1/2 tsp
- Garlic cloves minced (Vellullipayi) 3
- Red chilli chopped (Endumirapakaya) 1
- A dash of Hing (Inguva)
- Wash and pressure cook dal with gongura leaves until 4 to 5 whistles. It takes more time for dal to cook with gongura leaves as they are sour.
- Let the cooker cool and now remove the whistle. In a seperate pan heat a tsp of oil add the tadka ingredients along with minced garlic. Let them splutter and when they turn golden brown in colour add chopped onion.
- Saute onion until it turns transluscent. Now add the cooked dal, salt, turmeric and red chillie powder and cook for 5 minutes.
- Serve with hot rice or phulkas, it tastes great with either of them.
Other variants / Cuisine Style : 1.Gongura senagapappu, 2.Gongura pulusu,3. Gongura pachidi.
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