Gongura Royyalu | How to make Gongura Royyalu

By Reena Andavarapu  |  26th Jul 2016  |  
5.0 from 1 review Rate It!
  • Gongura Royyalu, How to make Gongura Royyalu
Gongura Royyaluby Reena Andavarapu
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

26

1





About Gongura Royyalu Recipe

This is a traditional prawns recipe of Andhra pradesh. My mom used to cook this and now me following the same. Inherited, I should say but of course she cooked it the best. This recipe is dedicated to my sweet mama.

Gongura Royyalu is a delicious dish which is enjoyed by the people of every age group. The recipe by Reena Andavarapu teaches how to make Gongura Royyalu step by step in detail. This makes it easy to cook Gongura Royyalu in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Gongura Royyalu at home. This amazing and mouthwatering Gongura Royyalu takes 20 minutes for the preparation and 15 minutes for cooking. The aroma of this Gongura Royyalu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gongura Royyalu is a good option for you. The flavour of Gongura Royyalu is palatable and you will enjoy each and every bite of this. Try this Gongura Royyalu and impress your family and friends.

Gongura Royyalu

Ingredients to make Gongura Royyalu

  • Prawns - 500 gms(small river prawns)
  • Gongura leaves (1 1/2 cup paste)
  • onions-2
  • Red chillies - 12
  • green chillies-2 to 3
  • garlic-1 pod
  • mustard seeds-1tsp
  • cumin seeds-1tsp
  • turmeric - 1/2tsp
  • salt to taste

How to make Gongura Royyalu

  1. Pluck the leaves from the stem neatly and soak in salt water for a while. Rinse and wash clean twice or thrice. Now blanch and strain the leaves
  2. When cool, grind to a fine smooth paste. Remove the ground paste to a bowl.
  3. Now grind the two onions, cumin seeds and ten red chillies to a fine paste adding some water. Remove and keep aside.
  4. Take a deep kadhai. Add four spoons of oil then add the mustard seeds. As it splutters add the broken green and red chillies along with garlic flakes.
  5. Now add the red paste made off onion, red chillies and jeera. Stir fry on high flame for a while then add the prawns.
  6. Add salt. Stir fry on medium flame till prawns is almost cooked. Keep stirring in between and now add the gongura paste.
  7. Mix well, cover and cook for few minutes till the flavours are fused together well.
  8. If you want, you can add some water at this stage for a thin gravy or do not add any water for a thick gravy.
  9. Serve hot with steamed rice.

My Tip:

Use small river prawns preferably. Keep the gravy thick to enjoy that way.

Reviews for Gongura Royyalu (1)

Akarshita prasada year ago

I would like to try! is there any other name of gongura leaves? and maybe we can replace it with another leaf and put less of it?
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