Close Button

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

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

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20


Serves 4

  • Gongura / Sorrel leaves 1 cups

  • Mustard seeds 1/4 cups

  • Cumin seeds 1/4 cups

  • Corainder fruits 1/4 cups

  • Garlic cloves 3-4 nos

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

  • Black gram 1/2 cups

  • Salt as per taste 2 tsp

  • Bengal gram(split) 1/2 cups

  • Fenugreek seeds 1/2 tsp

  • Oil 2 tbsp


  • 01

    Wash and dry the sorrel leaves well. Keep aside.

  • 02

    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.

  • 03

    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.

  • 04

    Turn off the flame and transfer the mixture to a dry plate.

  • 05

    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.

  • 06

    Now in a dry mixie jar,make a coarse powder of the roasted mixture by adding some salt.

  • 07

    Transfer the fried sorrel leaves and grind for a second. Ensure that the powder is not smooth.It should be a coarse podi/powder.

  • 08

    Gongura karampodi is ready to be mixed with steamed rice . It can be consumed along with oil.

  • 09

    You can store it in an airtight and dry container . It lasts for 2 to 3 weeks when kept at a cool place.



Please Login to comment

Link copied