Gongura Senagapappu Kura (Sorrel Leaves with Bengal Gram Curry)

Mohan Kumar, June 11, 2015

Gongura Senagapappu Kura

Gongura Senagapappu Kura : Gongura is one of the most common leafy vegetable in in Andhra Pradesh. It is otherwise known as Andhra Mata which means “Mother of Andhra Food”. It is widely used in  Arunachal Pradesh, Tripura, Bangladesh and in Tamil Nadu which is know as pulichakeerai.  The most common dish with gongura is gongura pickle.Other dishes that are prepared with gongura Gongura pappu, Gongura royyalu (shrimp), Gongura mamsam (goat/mutton), Gongura Pappu Kura or Gongura chicken.

Here is the recipe of Gongura Senagapappu Kura


Gongura Senagapappu Kura (Sorrel Leaves with Bengal Gram Curry)
Recipe type: side
Cuisine: Indian
Serves: 5 servings
Prep time:
Cook time:
Total time:
Nutritious sorrel leaves spiced up in daal which gives a yummy taste
  • Half kg of gongura / sorrel leaves
  • One cup of Bengal gram
  • 4 medium sized green chilli
  • 2 medium sized onion
  • 4 to 5 cloves of garlic
  • Half tablespoon of jeera
  • Quarter tablespoon of mustard seeds
  • Salt as per requirement
  • 1 to 2 tablespoon of chilli powder depending on your spice tolerance
  • Quarter tablespoon of turmeric powder
  • A few curry leaves
  • One tablespoon of pulses (popu ginjalu)
  • Oil, 3 to 4 tablespoon
  1. To prepare gongura senagapappu kura, first you need to gather sorrel leaves, bengal gram, onion and green chilli.
  2. The first step in making gongura senagapappu kura is to soak the bengal gram in water (this helps in reducing the time required for the bengral gram to cook).
  3. After some time, clean the sorrel leaves and check properly for any insects or spoiled leaves and wash them. Then clean the onion and green chilli too.
  4. Cut the sorrel leaves, and then cut the onions and green chillies also into small pieces.
  5. Take a utensil and pour 3 table spoons of oil into it, let the oil heat
  6. After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses and let them fry for half a minute.
  7. After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color.
  8. Then add the sorrel leaves and let them cook for five minutes and add the soaked bengal gram.
  9. Once the sorrel and bengal gram are done cooking, put required amount of salt, and 2 tbsps of red chilli powder, and mix everything properly.
  10. Then, put the stove in simmer position and let it cook for 2 – 3 minutes.
  11. The tasty gongura senagapappu kura is ready to be served.


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