Gongura Karampodi {Sorrel Leaves Spicy Powder} - Instant Rice Mix - Andhra Style

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Gongura Karampodi {Sorrel Leaves Spicy Powder} - Instant Rice Mix - Andhra Style


Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 4
  • 1 cups gongura / sorrel leaves

  • 1/4 cups mustard seeds

  • 1/4 cups cumin seeds

  • 1/4 cups corainder fruits

  • 3-4 nos garlic cloves

  • 5-8 nos red chilly ( based on spiciness)

  • 1/2 cups black gram

  • 2 tsp salt as per taste

  • 1/2 cups bengal gram(split)

  • 1/2 tsp fenugreek seeds

  • 2 tbsp oil


  • Wash and dry the sorrel leaves well. Keep aside.
  • Heat a pan over a medium flame . Dry roast the mustard seeds , cumin seeds , coriander fruits ,fenugreek seeds until.they turn light brown in color.
  • You can also add dry tamarind to it only if you opt more sourness. I ignored as the sorrel leaves from my garden were sour.
  • Turn off the flame and transfer the mixture to a dry plate.
  • Heat oil in a kadai. On a low-medium flame ,fry the sorrel leaves until it turns tender. Add salt to it and mix well. Turn off the flame once done.
  • Now in a dry mixie jar,make a coarse powder of the roasted mixture by adding some salt.
  • Transfer the fried sorrel leaves and grind for a second. Ensure that the powder is not smooth.It should be a coarse podi/powder.
  • Gongura karampodi is ready to be mixed with steamed rice . It can be consumed along with oil.
  • You can store it in an airtight and dry container . It lasts for 2 to 3 weeks when kept at a cool place.