The sorrel story

RICH IN VITAMIN C Gongura (sorrel) leaves  

Sorrel is a perennial that is cultivated as a garden herb or leaf vegetable. Commonly known as spinach dock, the plants are about 60 cm high, with roots that run deep into the ground. The stems are juicy, and the leaves, oblong and edible. In India, it is known as gongura or puli keerai.

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads. Their flavour is similar to kiwifruit or sour wild strawberries.

Health benefits

The herb relieves cold and fever symptoms. It soothes inflammation. Red sorrel helps stimulate the stomach and sharpen the appetite. Jaundice can be effectively treated with the juice extracted from sorrel leaves. Being rich in Vitamin C, sorrel helps the body build immunity to disease.

Now, for a recipe.

Gongura Mamsam


Cinnamon: 5 gm

Cardamom: 5 gm

Cloves: 5 gm

Refined oil: 15 ml

Cumin seed: 5 gm

Whole red chillies (dry): 2

Chopped onion: 100 gm

Chopped tomato: 100 gm

Ginger-garlic paste: 2tsp

Sorrel leaves: 1 bunch

Turmeric powder: 1 tsp

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Salt to taste

Chopped coriander leaves: 10 gm

Chopped mint leaves: 10 gm

Curry leaves, a few

Mutton cubes: 480 gm

Green chillies: 15 gm

Method: Marinate the mutton with turmeric, salt, lemon juice and ginger-garlic paste. Refrigerate it for 30 minutes.

Heat oil in a pan and add the cinnamon, cardamom, cloves, cumin seeds, curry leaves and the red chillies. To the pan add the chopped onion; sauté till it turns golden brown in colour.

Add the ginger-garlic paste, sauté for two minutes, and then add the chopped tomatoes.

To the pan, add the marinated mutton, turmeric powder, chilli powder, coriander powder and some stock. Cook the mutton till tender.

Add the washed gongura leaves. Serve with parathas or rice.

Jr Sous Chef Varghese, Kefi, Taj Club House

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Printable version | May 12, 2021 10:36:43 AM |

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