Gongura Endu Royyalu

Gongura endu royyalu  (Dry prawn sorrel leaves curry) is a famous Andhra non veg recipe which is prepared with fresh sorrel leaves and dry prawns. This dish is very tasty and easy to prepare.
Ingredients :

Red sorrel leaves (Gongura) : 1bunch
Dry prawns (Endu royyalu) : 1 cup
Onion : 1 (chopped)
Green chillies : 2
Red chillies : 3
Turmeric powder : 1 tea spoon
Garlic pods : 8
Curry leaves : few
Cumin seeds : 1/2 tea spoon
Mustard seeds : 1 tea spoon
Oil : 1 table spoon
Salt to taste

Method : 

Wash the dry prawns and keep aside.
Wash and boil the sorrel leaves and green chillies with 1/2 cup water for 5 minutes.
Grind this cooked sorrel leaves and make coarse paste.
Heat oil in a pan add mustard seeds, cumin seeds, garlic pods, red chillies fry for 1 minute.
Add onions and fry till they turn light brown.
Add turmeric powder and dry prawns fry for 5 minutes on low flame.
Add sorrel leaves paste and salt into above mixture and mix well.
Cook for 2 minutes on low flame.
Gongura endu royyalu curry is ready to serve.
Serve hot with rice.


  1. looks amazing.....so tempting...gorgeous clicks..

  2. Slurp, who can resist to this tangy prawn kura..

  3. Oh yes, I make it quite often too, we call it the pulicha keerai.


Contact Form


Email *

Message *

Related Posts Plugin for WordPress, Blogger...