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Guntur Style Gongura Gravy

By: Kalyani Chivukula of Chicago, US

Gongura gravy is a side dish relished alongwith rice and toovar dal

Filed in Side Dishes

Serves 2 people

Other 10 recipes by Kalyani Chivukula »

Andhra famous gongura leaves (Sorrel leaves in English, Pitwa in Hindi, Ambadi in Marathi and Gujarati) are made into pulusu (gravy) and taken as a side dish alongwith rice and arhar/toovar dal.


  • 1 bunch of Gongura (Pitwa) leaves (red-stemmed ones are sourer than the green-stemmed ones)
  • ½ cup water
  • 5-6 green chillies slit longitudinally
  • very little imli (tamarind)
  • ½ tbsp mustard seeds (sarson)
  • ½ tbsp urad dal (slit ones, not the whole dal)
  • 1 tbsp chana dal
  • 2 tbsp oil
  • pinch of haldi (turmeric)
  • pinch of hing (asafoetida)
  • salt to taste


  1. Separate the leaves from the stems and wash thoroughly in clean water.
  2. Take it in a container, pour half cup water and keep it in simmer.
  3. Add turmeric powder, green chillies and very little imli juice ( as the leaves are sour).
  4. After the leaves are cooked and become soft add salt and keep it aside.
  5. Heat oil in a kadai and add mustard seeds, urad dal, chana dal and allow these to crackle and then add asafoetida.
  6. Add these to the cooked leaves and mix it well.
  7. Garnish with green chillies and relish the taste with rice and dal.

Latest Comments

By lalitha on 7/22/2009 5:51:00 AM

hi...its really good one...it taste better if u grind the leaves..happy cooking!


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