Gongura curry or gongura talimpu

We can prepare many varieties with gongura(red sorrel leaves).This is the third variety I am posting on gongura.Gongura is the most basic in Andhra.

Tasty gongura curry/talimpu

Tasty gongura curry/talimpu


  • Gongura leaves:5 cups(Red sorrel leaves).
  • Onion:2 (big sized).
  • Red chillies:5-6.
  • Red chilli powder:1 -2 tsp(adjust to your spice level).
  • chana dal:1 tbsp.
  • Urad dal:2 tsp.
  • Salt:adjust to your taste.
  • Garlic:12-3 pods.
  • Mustard seeds:1/2 tsp.
  • Oil:4 tbsp.


  • Remove the gongura leaves from stems and wash for 3 times and drain them until all the water drains.Spread it on a cloth and dry it in a shade for one day.
  • Dry them until all the water becomes dry and take care that they should not become crisp.In summer it will take only 1/2 day.
  • Cut the onion into thin slices.
  • Heat oil in a kadai and crackle mustard seeds and add chana dal,urad dal and fry until it turn brown in color.
  • Now add broken red chillies , garlic and fry well.
  • Now add onions and fry well until it turns pink in color.
  • Add the gongura leaves and fry well until it reduces the volume.It will take 15-18 min to fry.
  • Now add salt and red chilli powder and fry for another 3 min.


  • Alternatively you can fry gongura leaves in another kadai and mix it with seasoning so that we cannot get hard gongura.
  • While drying it in shade make sure that to dry in single layer.




One thought on “Gongura curry or gongura talimpu

  1. Pingback: Gongura Pachadi | ãhãram

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