Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix | How to make Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix

By Abhinetri V  |  15th Aug 2018  |  
5 from 1 review Rate It!
  • Photo of Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix by Abhinetri V at BetterButter
Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mixby Abhinetri V
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

2

1

About Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix Recipe

Gongura (sorrel leaves) and red chilly are widely famous in Guntur, Andhra Pradesh. This powdered condiment tastes heavenly when consumed with hot steamed rice by drizzling ghee/oil over it. The recipe is often prepared by my grandmother in a rolu-rokali /{a heavy stone grinding vessel} so i have a special connectivity with the recipe.

Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix

Ingredients to make Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix

  • Gongura/Sorrel Leaves – 1 cup
  • mustard – 1/4 cup
  • cumin seeds – 1/4 cup
  • coriander fruits – 1/4 cup
  • garlic cloves – 3 or 4
  • red chilly – 5 to 8 ( based on spiciness )
  • black gram – 1/2 cup
  • salt to taste
  • Bengal Gram (split) – 1/2 cup
  • fenugreek seeds – 1/2 teaspoon
  • oil – 2 tablespoons

How to make Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix

  1. Wash and dry the sorrel leaves well.Keep aside.
  2. Heat a pan over a medium flame.. Dry roast mustard seeds , cumin seeds, coriander fruits, fenugreek seeds until they turn light brown in color.
  3. You can also add dry tamarind to it only if you opt more sourness, I ignored as the sorrel leaves from my garden were sour.
  4. Turn off the flame and transfer the mixture to a dry plate.
  5. Heat oil in a kadai. On a low- medium flame, fry the sorrel leaves until it turns tender. Add salt to it and mix well. Turn off the flame once done.
  6. Now in a dry mixie jar, make a coarse powder of the roasted mixture by adding some salt.
  7. Transfer the fried sorrel leaves and grind for a second. Ensure that the powder is not smooth. It should be a coarse podi/powder.
  8. Gongura Karampodi is ready to be mixed with steamed rice. It can be consumed alongwith oil.
  9. You can store it in an airtight & dry container. It lasts for 2 to 3 weeks when kept at a cool place.

My Tip:

You can also add dry tamarind to it only if you opt more sourness, I ignored as the sorrel leaves from my garden were sour.

Reviews for Gongura Karampodi { Sorrel Leaves Spicy Powder } – Instant Rice Mix (1)

Sunaina Saxenaa year ago

Thanks for sharing this.
Reply
Abhinetri V
a year ago
Thanks Sunaina :relaxed:

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