Pulusu Koora

The spinach leaves used in this recipe are very distinctive to Andhra Pradesh but are available in most parts of India especially in the summer months.

These leaves are called Gongura leaves in Andhra Pradesh, Pulichi Keerai in Tamil Nadu and Sorell leaves in the Western countries.

The famous Gongura Pachchadi is made from these Gongura leaves.
The leaves are sour and hence dishes prepared with these leaves generally require no tamarind

Ordinary spinach can be used, if gongura leaves are not available, in which case a small lime size tamarind is used.
The extracted tamarind juice forms the base and the recipe is to be followed exactly as below and it tastes delicious too!

Ingredients to serve 6 people

1 Bunch of Gongura Leaves (Sour Red Sorell Leaves) Finely chopped
6-7 Small onions or 1 Large Onion (chopped fine)
1½ Cup Cooked and Mashed Toor Dal
½ Tsp Turmeric Powder
2 ½ Cups Water
3 Tsp. Sambhar Powder
2-3 Tsp. Salt

 

For Seasoning

1 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
1-2 Small Red Chilli
Sprig Curry Leaves

Preparation

Cook the toor dal with a pinch of turmeric mash it and keep aside
In a medium sized pan, add the finely chopped gongura leaves, salt and Sambhar Powder.
Cook it for about 6-7 minutes.
Add the cooked toor dal and the remaining water and mix it thoroughly
Let it cook on slow fire for about 5 minutes.

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the red chillies and the fenugreek seeds.
When the seeds turn golden brown, add the chopped onions
Fry till it turns golden brown and pour it into the gravy, which is called Pulusu Koora

Garnish the Pulusu Koora with curry leaves.  This dish is normally semi solid in consistency.

Note: Tamarind is not used in this recipe as Gongkura leaves are used
Raw Onion cut in quarters may be served as an accompaniment as it tastes delicious with this dish.