Sorrel leaves has high levels of vitamins A and C. It’s used in the treatment of Jaundice and also helps for the problems like Indigestion and Cold. We used to grow sorrel leaves at our back yards and pluck them freshly for preparing chutnies. At many of my relative places, they grow up these plants during the season.
Sorrel leaves are famous in Andhra too named as gongura. Any Andhra restaurant will have gongura pachadi as a must for lunch meal.
|Initial Chicken Cooking:|
|To Prepare Sorrel Leaves Paste :|
|Gongura / Sorrel leaves / Pulicha Keerai||20 leaves|
|Step 3 Cooking :|
|Ginger paste||1 tsp|
|Chili Powder||as per taste|
|Curry Leaves||2 strands|
|Garlic||10 nos. ( Chopped in to very small pieces)|
|Pepper powder||1/2 tsp|
Separate the sorrel leaves from steam. Cook them for 5 min in a pan with some water. Filter the water and grind the sorrel leaves into a fine paste. Finely chop the onion and garlic.
In an another vessel cook Chicken, turmeric powder and salt for about 10 min separately using the ingredients in the section “Initial Chicken Cooking”.
In a nonstick pan heat oil. When hot add onion, little salt. Fry the onions till they turn golden brown. Add ginger paste and fry till the raw smell leaves. Add green chili and red chili powder and fry for a min. Add sorrel leaves paste and cook for 2 min. Add the chicken and the water along with it. Cook this till the oil separates and the chicken is cooked well.
In an another small pan pour some oil, add finely chopped garlic, curry leaves, red chili,pepper powder and fry till the garlic is cooked. Add this to the cooked chicken. If required add salt.
(*)This goes good with steamed White Rice.