🇮🇳 Indian Vegetarian

Gongura Poriyal

Name: Gongura Poriyal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1 tsp Urad Dal; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 1 tbsp Coconut Oil; 1/4 cup Grated Coconut; 250 g, chopped Gongura (Sorrel Leaves)

🇮🇳 Indian

The humble side that runs the thali: gongura poriyal — quick, dry, and impossibly fresh-tasting. Gives you a proper meal in 25 minutes.

Prep 10 min Cook 15 min Serves 3 Easy

Ingredients

Saltto taste
Urad Dal1 tsp
Mustard Seeds1 tsp
Curry Leaves1 sprig
Coconut Oil1 tbsp
Grated Coconut1/4 cup
Gongura (Sorrel Leaves)250 g, chopped

Optional extras

Lemon1

Instructions

1
Prep the gongura (sorrel leaves) — trim, cut small and even so it cooks in one wave.
2
Crackle the mustard seeds and dal in oil, add the curry leaves, then the vegetable; toss to coat.
3
Cover and cook on low 8-10 minutes — no water, the vegetable steams in its own juice.
4
Uncover, raise the heat for a minute and fold through the coconut at the very end.
5
Finish with salt and lemon; serve as the side that quietly carries the plate.

Chef's tip

Salt at the end — early salt pulls water and turns the sabzi soupy.

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Watch how it's made

Video: venkatesh bhat makes gongura chutney and gongura rice · on YouTube