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Gongura Mutton - Mutton cooked in red sorrel leaves

When one talks of Andhra food, the first thing they would say, ‘Spicy’. Honestly, its not as spicy as its made out to be. But then if they were to eat Gongura Mamsam, I will have to agree that its ’spicy’ indeed! An authentic Andhra non-vegetarian meal is incomplete without Gongura Mamsam, an absolutely delectable, mouth-watering dish.

Gongura Mamsam - Mutton cooked in red sorrel leaves

Winter begs for hot spicy food and so it’s Gongura Mutton at our home. With fresh sorrel leaves available in abundance at our local rythu bazaar, I bought a few bunches to prepare this traditional dish. Mutton is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses. A delicacy prepared in most homes on Kanuma, the third day of our traditional harvest festival, Sankranti.

Gongura, red sorrel leaves, ambad bhaji, ambada

Gongura Mamsam Recipe

Preparation: 40 mts

Serves 5-6 persons

Cuisine: Andhra

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Ingredients:

1 kg mutton, washed and drained

2 cups packed freshly picked, washed red sorrel leaves

4 medium sized onions, finely chopped

2-4 green chillis, slit (adjust)

1 tbsp coriander pwd

1 tsp cumin pwd

1 1/2 tbsp oil

Marinade:

1 cup curd

1 1/2 tbsp ginger garlic paste

1/4 tsp turmeric pwd

1 tsp salt

1 tbsp red chilli pwd

juice of small lemon

Garam Masala Pwd:

5-6 cloves

1 1/2″ cinnamon

2 cardamoms

2 star anise/anaas puvu/biryani puvvu

1 tbsp khus-khus pwd

1 Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked.
2 Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
3 Heat oil in a heavy bottomed vessel. Add the onions and green chillis and saute till transparent.
4 Add the sauted onions to the pressure cooked mutton pieces and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
5 Add the washed gongura leaves by roughing tearing them and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6 Serve hot with white rice or rotis.

Gongura Mutton - Mutton cooked in red sorrel leaves

Note:

Note: The cooking time will depend on the quality of mutton used. If its tough meat, it takes longer to cook.

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By sailu • Jan 4th, 2008 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Greens-Leafy Vegetables, Indian Meat Recipes, Non-Vegetarian Recipes

33 Responses »

  1. Asha on January 4th, 2008 at 3:02 am:

    I plan to grow Gongura leaves this Summer. Dish looks great. We get Lamb here which has very different taste than Mutton.

    Happy new year Sailu, enjoy!:)

  2. Nags on January 4th, 2008 at 3:03 am:

    that does look awesome! i especially love gongura for its tangyness.

  3. Shilpa on January 4th, 2008 at 3:04 am:

    I tried Gongura chicken few days ago Sailu. Next time I will try with your recipe. It looks absolutely yumm…

  4. Rina on January 4th, 2008 at 3:05 am:

    This is my fav of all greens. I literally die for this combo. My GM use to cook for me most of the times. Hardly get Gongura here in Toronto. Thanks for the treat.. Looks Gr8 and tempting.

  5. Aparna on January 4th, 2008 at 3:06 am:

    Happy New Year Sailu..
    Great mouth watering recipe..simply love it! Next time I get gongura, this is what I’ll be trying for sure!

    Good to see you back!..

    aparna

  6. nikita on January 4th, 2008 at 3:07 am:

    Excellent…..You are back with a bang!!! :-)
    Happy New Year 2008!

  7. Shankari on January 4th, 2008 at 3:08 am:

    I am so glad to see you back..that chicken is to die for

  8. Padmaja on January 4th, 2008 at 3:09 am:

    This is my Hubby’s Favourite!! Just thinking about it makes our mouth water!!
    That dish is very special and so close to our hearts eh!!!
    My version is little different and I don’t use curd but I am going to try yours when i get my hands on gongura!!

  9. Radhika on January 4th, 2008 at 3:10 am:

    Hi Sailu,
    “WISH U AND UR FAMILY A VERY HAPPY NEW YEAR”.Gongura mamsam really looks awesome. I am remembering my mom for that and i will try out soon,and my mom used to make gongura curry with channa dal,tamarind but i tried could not copy her it did not come out the way she used to prepare.

    bye
    Radhika.

  10. Mona on January 4th, 2008 at 3:11 am:

    Hi Sailaja ! Nice to see you back :-) Well, I have never heard about the kind of leaves you are talking about in this recipe, can you tell me what is it called in Hindi or Urdu? The dish looks yummy! Thnx. and A Happy New Year to you and yours..

    Thank you, Mona and wish you and yours the same. Its called ambad bhaji or khatta bhaji in Hindi.

  11. Jahnavi on January 4th, 2008 at 3:12 am:

    That looks awsome Sailu. I have a dinner at home 2moro, probably I will make this. I made ur Gutti vankai, it was really good.
    You and ur family have a blessed new year.
    Sailu, can post us good recepies with bitter gourd, we get big bitter gouds here in Australia, so can you pls advise.

    Many Thanks

  12. sra on January 4th, 2008 at 5:52 am:

    I’m so glad to see another person who agrees Andhra food isn’t all that spicy - no one believes me. I’m planning a piece around this, hopefully I’ll do it soon.

  13. Padmaja on January 4th, 2008 at 6:49 am:

    Forgot to mention yest or did u change your template today??
    It looks simply incredible sailu!! neat and gleaming!

    Thank you, Padmaja.:). I changed it today.

  14. sagari on January 4th, 2008 at 9:23 am:

    thats a yummyyyyy mutton recipe sailu looks delecious

  15. Nisha on January 4th, 2008 at 9:41 am:

    Hi Sailu,

    I have been visiting your website for a couple of months now, and must tell you that I love your site. I am new to the world of food blogging and am really amazed to find the variety around here :)
    I have tried quite a few of your recipes and all of them have turned out great - thanks to you :)
    Must also mention here that the new look on your website is great and refreshing…

    Thanks for giving us new recipes to try - I am a Keralite and your recipes are quite refreshing to try out :) Thanks again.

  16. shilpa on January 4th, 2008 at 9:59 am:

    Lovely design Sailu. I like it.

  17. Sig on January 4th, 2008 at 7:04 pm:

    Hi Sailu, I have been a silent reader for a while… Love your recipes, this mutton looks amazing!
    Love the new look… BTW, I recently changed my theme, and I adapted from the mimbo theme for my homepage too… :) Great minds think alike I guess… :)
    Wish you a wonderful 2008… I am going to try this mutton recipe soon…

  18. nandita on January 5th, 2008 at 3:55 am:

    Dear Sailu,
    Love your new template - brings out the photos even more beautifully and is fortunately quicker to load that the earlier one….Hope to see interesting stuff from your kitchen! Have a great year!

  19. Kalai on January 5th, 2008 at 6:37 pm:

    Hi Sailu! Have been a fan of your blog for a while. The new look of your site is really great! Gongura is probably my favorite green and I’m always looking for other ways to use it… Will definitely try this when I can get my hands on gongura again. Unfortunately, that will probably not happen until the weather gets warmer! :(

    Happy New Year!

    -Kalai

  20. Minti on January 5th, 2008 at 7:28 pm:

    Hi Sailu,

    Gongura mutton looks delicious. Now, if only I could find these leaves easily here in Massachusetts..

  21. Vivek on January 6th, 2008 at 1:50 pm:

    I used this recipe yesterday and it was very tasty thanks for sharing. I used spinach and dried fenugreek leaves (kasturi methi) instead of sorrell.

  22. ranja ni on January 11th, 2008 at 11:46 am:

    hi sailu,
    can pregnant women take gongura?

  23. Hetal and Anuja on January 11th, 2008 at 6:55 pm:

    Hi Sailu,

    Your website and pictures are truly amazing. The pictures make the dish look so mouth watering. We are definitely going to try some of your recipes!

    Thanks,
    Hetal and Anuja
    ShowMeTheCurry.com

  24. Supriya on January 15th, 2008 at 10:34 pm:

    Your recipies are so authentic, thanks for keeping the traditions alive.
    My mom is from costal andhra and I am born and brought up in Hyderabad. I feel your recipies truely represent the andhra cuisine. Great job.
    Keep it up.

  25. Supriya on January 21st, 2008 at 2:41 am:

    Hi Sailu,

    Have been reading your blog on and off for some time now. As a foodie and writer, must say your blogs are as mouthwatering as your recipes. I’ve moved to Vizag recently and I write for a dotcom. Maybe we can meet and exchange recipes sometime.

    Keep up the good work!

  26. VS on February 1st, 2008 at 3:41 pm:

    Hey Sailu,
    You will probably not believe it but your site has helped me so much! I never cooked in my life and for the first time I wanted to help my wife and started looking for some recipes and stumbled upon your site which became a mainstay for all my recipes. Your simple style and detailed instructions are good for people like me. Finally not to brag but the success rate has been between 80-90% :) Gongura Mamsam Rocks!
    So thank you, thank you, thank you. Keep up the good work!

    p.s: I was joking with my wife - does your husband have a big tummy? :)

    I’m glad you enjoy the recipes, VS.:)
    To answer your question on my husband’s tummy, he is a fitness freak and runs everyday.:)

  27. Homecooked on February 22nd, 2008 at 3:29 am:

    Wow….this looks absolutely delicious!!!!And the pic just made me drool :)

  28. Sig on February 24th, 2008 at 9:01 pm:

    Hi Sailu, I have been looking for gongura leaves everywhere ever since I saw this recipe, but no luck so far. Since I have no idea what these leaves taste like, I can’t think of a substitution, do you have any suggestions? Thanks a lot.

    Sig, I’m afraid there aren’t too many greens that can be substituted with gongura. The only green close to it would be chukka kura/khatta palak. I am not really sure if its available at the stores there in US.

  29. Young Green Mango Pickle : Live To Eat on February 24th, 2008 at 9:55 pm:

    […] last Friday night, we went on an Indian store raid, hunting for Gongura leaves to make Sailu’s Gongura Mutton curry. Ever since I showed the picture to Siv, he wants to cook this curry, but both of us are not […]

  30. Sig on February 26th, 2008 at 12:04 am:

    Thanks for the response Sailu.. Looks like we get gongura leaves in summer here… Guess I just have to wait patiently. :)

  31. pelicano on March 8th, 2008 at 10:05 pm:

    This looks so delicious- from some of the other comments I assume this can also be made with chicken? BTW I found a seed source for gongura for those living here in the states; I’ve seen recipes using this green before, but this one I could not resist- will make it this summer!

  32. Sarada on March 14th, 2008 at 6:41 pm:

    I have tried lot of your recipes. I have lived most part of my life in Secunderabad and love Andhra dishes. I will try this one too. The photo is tempting. I will post my comments once I try it.
    Sarada.

  33. Susmitha on March 18th, 2008 at 7:43 am:

    I love this recipe but i could’t find red sorrel leaves(Gongura) in New Jersey. Can u please suggest where can i get that.

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