Traditional Indian Recipes


Sorrel leaf is known as Gongura in Telugu. Many dishes are prepared with gongura in Telangana and Andhra Pradesh states. Gongura (sorrel leaves) provides significant amount of dietary fiber, very few calories, no fats and small amount of protein. It is rich in Vitamin C, A, B-6, Iron, magnesium, potassium and calcium.

Gongura Pappu is one of the tangy dal curry recipe prepared in Telangana and Andhra Pradesh states.

There are different ways of making gongura pappu. Today I am posting Gongura Pappu prepared in Andhra Style using toor dal, channa dal and gongura.

Let’s go thru the process of preparing tangy Gongura Pappu in Andhra style.



Toor dal                                                ¾ cup

Channa dal                                           ¼ cup

Gongura (sorrel leaves)                     2 cups

Green chilies (slit)                              6

Red chili powder (optional)               ½ tsp

Garlic (chopped lengthwise)            4

Onion (chopped)                                1

Curry leaves                                       1 strand

Turmeric powder                              ½ tsp

Jeera (cumin seeds)                         ¼ tsp

Salt to taste

For seasoning:

Oil                                                           2 tsp

Curry leaves                                         1 strand

Dry red chilies                                      2

Mustard seeds                                     1 tsp

Jeera (cumin)                                      ¾ tsp

Garlic (chopped lengthwise)             4

Procedure for preparing Gongura Pappu in Andhra Style:

  1. Separate gongura leaves from the stem. Wash, clean, drain and finely chop the gongura (sorrel leaves).
  2. In a pressure cooker wash and cook toor dal with 1 ½ cup of water and turmeric powder till the 1st whistle and put off the flame.
  3. When cool open the cooker and mash slightly the dal.
  4. Add to the mashed dal, washed, cleaned and drained channa dal, slit green chilies, chopped garlic, jeera, 1 strand of curry leaves, chopped onion, chopped gongura (sorrel leaves), salt and ½ cup water and cook in the pressure cooker for 4 – 5 whistles. Put off the flame.
  5. When cool open the pressure cooker and stir well.
  6. Heat oil in a khadai, add mustard seeds and jeera. When it splutters add garlic and saute for ½ minute then add dry red chilies and curry leaves and saute. Put off the flame.
  7. Add the seasoning to Gongura Pappu.

Tangy Andhra Style Gongura Pappu is ready to be served. Serve it with plain rice, ghee, pickle and papad or its variations. Serve it with roti or phulka.


  • You can increase the spice level by adding more green chilies or red chili powder as the sorrel (gongura) leaves are tangy.
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