At home, the task of plucking the sorrel leaves from their stems was the job of the kids; my sisters and I would sit long hours doing this. Gongura pickle is a must in every Andhra home, mandatory during all ceremonies and family reunions. Apart from being delicious, sorrel leaves are an excellent source of folate, vitamin C, B6 and A, and a rich source of calcium, iron and zinc. In addition, the leaves are also famously used in dishes like gongura mutton (a tangy mutton dish) and the more basic but healthy gongura pappu (sorrel leaves dal). In a wok, heat 1 tbsp of oil, add the sorrel leaves, cook till they become soft and remove the leaves into a bowl.

Source: The Hindu May 08, 2021 11:00 UTC