ANDHRA STYLE GONKURA - My way! Learn how to make Andhra Style Gonkura / Sorrel Leaves Curry

Sorrel leaves, popularly known as Gonkura, Pulicha Keerai, Khatta paalak is an Andhra delicacy and is a quintessential in a typical Andhra menu.
The most popular recipes are Pacchadi ( Chutneys & Pickles) and Gonkura Pappu (Sorrel leaves Dhal curry) in which the leaves are converted into delectable dishes. The method that I have given below has always been my favourite as a child. My mom learnt this recipe from one of her friends when we lived in Hyderabad.

It is very habitual among children to to be fussy eaters when it comes to green leafy vegetables. But I have never been like that since childhood and have always looked forward to eating greens. My Mom took enough care while she cooked greens and presented it in a way that even a child would love to eat. Needless to say that a good serving of greens in your weekly diets can give you a decent measure of iron thus keeping Anemia at bay.

Refer to my Methi Mutter post for some info on Iron rich food.

Preparation time: 15 min
Cooking time: 7 -8 min
Cuisine :Andhra
Level: Easy
Spice level: Spicy
Serves: 3-4
Source: Mom

Nutritional Information
Per 100 gm of cooked Sorrel leaves ( approximate)

24 Cal, 2g Protein, 3 g Carbohydrates, 0.6 gm Fat, 0.7 gm Sodium , 2.4 mg Iron, 28 mg Vit C, 

  • 1 big bunch Sorrel leaves 
  • 2-3 big Onions sliced thin
  • 3-4 cloves Garlic, chopped( optional)
  • 7-8 green chillies, slit (adjust according to spice level - refer notes)
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 3-4 tbsp pounded Jaggery
  • 20 ml Sesame oil
  • 1 cup water
  • Salt
  • Wash and clean Sorrel leaves. Pull out the leaflets and Roughly chop them. Discard any rotten portion.
  • Heat Sesame oil in an Indolium Kadai preferably. Add the mustard seeds. When it pops, add the fenugreek seeds.
  • When both sizzle, add green chillies, onions followed by garlic. Saute until translucent.
  • Add turmeric powder.
  • Add a dash of salt and  add chopped Sorrel leaves. Add 1 cup of water and add required salt and cook covered until done.
  • Add jaggery and mix well. Cook covered for few more minutes until flavour infuses well.
  • Switch off and serve hot with rice mixed with 1 tsp ghee.


  • Be careful with the addition of salt as greens are inherently high in Sodium. Always taste and then add extra.
  • The number of chillies that I have mentioned is based on my family's preference. Secondly, the sourness of the leaves can tolerate spice level. Feel free to reduce the number or replace half of it with red chillies.
  • Adding jaggery (Strongly recommended) cuts down sourness and enhances taste.
  • Do not cook Sorrel leaves in iron or aluminium pans as the Oxalic acid reacts with the metals to form toxins.
  • Generally all fruits, vegetables and greens are rich in Vitamins and minerals. Hence, the antioxidant activity is high and they are strong cancer fighters.

No comments:

Post a Comment

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking



Today I am presenting an Tam Brahm Iyengar special recipe : Kadambha Saadham it is. This recipe is almost close to Sambhar Saadham  and mo...