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.

3 comments:

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

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

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

    ReplyDelete

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