Gongura Kodi koora

Gongura hen gravy is without doubt one of the common Andhra hen recipes made with bitter sorrel leaves and bone in tender hen items.

Sorrel leaves alias Gongura alias pulichakeerai (in Tamil) is a flexible inexperienced leaf vegetable and quite a lot of recipes are made round numerous components of India. Generally referred to as backyard sorrel or spinach dock or bitter spinach, these are the favored leafy greens in Andhra delicacies.

Gongura recipes:

Although many states of India use this inexperienced vegetable, Andhra could be very a lot identified for gongura recipes. From Gongura maamsam(mutton) to gongura pachadi, and from gongura pappu to gongura hen, each dish is flexible and distinctive. In Tamil houses, you’ll be able to see the identical gongura pappu as pulichakeerai kootu with some twists.

Spices used:

Andhra delicacies is understood for warm and spicy meals with a number of chillies. This gongura hen makes use of each inexperienced and dry chillies for warmth in addition to pink chilli powder for the colour. Minimal use of complete spices like bay leaf and cumin seeds and a few garam masala (it’s optionally available) is simply sufficient to make this gravy flavorful. As gongura is the primary ingredient right here the Kodi Kura ought to mirror the flavour of sorrel leaves slightly than heavy masala spices.

Gongura hen gravy

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Gongura hen | Gongura kodi kura | Rooster with sorrel leaves

Sangskitchen

Gongura hen gravy is without doubt one of the common Andhra hen recipes made with bitter sorrel leaves and bone in tender hen items.

Prep Time 15 minutes minutes

Cook dinner Time 15 minutes minutes

Whole Time 30 minutes minutes

Course Gravies, Fundamental Course

Delicacies Andhra, South Indian

Servings 4

Energy 350 kcal

To saute & grind:

• 1 tsp Oil
• 2 cups Gongura
• 2 Inexperienced chillies
• 10 Cashews

To marinate:

• 1 kg Rooster with bones
• ½ tsp Turmeric powder
• ½ tsp Salt
• To make gravy:
• 2 tbsp Oil
• 1 Bayleaf
• 1 Cinnamon bark
• ½ tsp Cumin seeds
• 1 cup Onions
• 1 tbsp GG paste
• 1 Tomato
• ¾ tsp Chilli powder
• ¾ tsp Coriander powder
• 1 tsp salt
• ½ tsp Garam masala

Preparation:

• Clear and rinse the leaves of sorrel plant. We don’t want the small branches/stems however solely 2 cups of gongura leaves.

• Wash 1kg hen items and pat them dry. Use hen curry minimize items ideally with bones.

• Chop a cup of onions and put together ginger garlic paste.

• Soak 10 cashews in heat water for 10mins.

• Marinade the hen with 1/2 tsp of turmeric powder and 1/2 tsp of salt and hold apart for 30mins.

Gongura hen gravy recipe:

Saute and grind:

• In a flat pan, warmth a tsp of oil. Add 2 inexperienced chillies and a couple of cups of unpolluted gongura leaves.

• Saute the leaves barely for a number of minutes with out over browning them.

• Let the leaves settle down for some time and add the soaked cashews to them. Grind these right into a easy paste. Put aside.

Gongura hen curry:

• Warmth 2tbsp of oil in one other giant pan and fry 1 bayleaf and a cinnamon persist with a 1/2 tsp of cumin seeds.

• Add the onions and 4 dry pink chillies and saute effectively till onions flip golden brown coloration.

• Subsequent add a tbsp of ginger garlic paste and saute effectively for a minute to take away the uncooked scent.

• Add tomatoes and prepare dinner till tender. Put 3/4 tsp chili powder and three/4 tsp of coriander powder.

• Now add the marinated hen and blend effectively, cowl with a lid and let the hen prepare dinner by itself juice for 5mins.

• Open the lid, add a cup of water to prepare dinner the bones, cowl and prepare dinner for 10mins.

• Add the gongura chili paste with required salt when hen is 3/4th cooked and blend effectively.

• Cowl and let the gongura kodi kura simmer for five extra minutes.

• Swap off and serve the gongura hen gravy with sizzling rice.

Ideas:
1) Rooster with bones is the only option to make gongura kodi kura slightly than boneless hen.
2) Tomato is optionally available as Sorrel leaves give greater than sufficient sourness to the gravy.

Serving: 1cupEnergy: 350kcal

Key phrase gongura hen, gongura kodi kura, gongura recipes

Preparation:

• Clear and rinse the leaves of the sorrel crops. We don’t want the small branches/stems however solely 2 cups of gongura leaves.

• Wash 1kg hen items and pat them dry. Use hen curry minimize items ideally with bones.
• Chop a cup of onions and put together ginger garlic paste.
• Soak 10 cashews in heat water for 10mins.
• Marinade the hen with 1/2 tsp of turmeric powder and 1/2 tsp of salt and hold apart for 30mins.

Gongura hen gravy recipe:

Saute and grind:

• In a flat pan, warmth a tsp of oil. Add 2 inexperienced chillies and a couple of cups of unpolluted gongura leaves.
• Saute the leaves barely for a number of minutes with out over-browning them.

• Let the leaves settle down for some time and add the soaked cashews to them. Grind these right into a easy paste. Put aside.

Gongura hen curry:

• Warmth 2tbsp of oil in one other giant pan and fry 1 bay leaf and a cinnamon persist with 1/2 tsp of cumin seeds.

• Add the onions and 4 dry pink chillies and saute effectively till the onions flip a golden brown coloration.

• Subsequent, add a tbsp of ginger garlic paste and saute effectively for a minute to take away the uncooked scent.
• Add tomatoes and prepare dinner till tender. Put 3/4 tsp chili powder and three/4 tsp of coriander powder.

• Now add the marinated hen and blend effectively, cowl with a lid and let the hen prepare dinner by itself juice for 5mins.

• Open the lid, add a cup of water to prepare dinner the bones, cowl and prepare dinner for 10mins.

• Add the gongura chili paste with the required salt when hen is 3/4th cooked and blend effectively.

• Cowl and let the gongura kodi kura simmer for five extra minutes.

• Swap off and serve the gongura hen gravy with sizzling rice.

Ideas:

1) Rooster with bones is the only option to make gongura kodi kura slightly than boneless hen.

2) Tomato is optionally available as Sorrel leaves to offer greater than sufficient sourness to the gravy.