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Royyalu Gongura curry/Shrimps with sorrel leaves


For Thadka/Thalimpu:

  • 1 red chilli
  • 3 to 4 garlic pods mashed
  • 1 tea spoon each rai, jeera and urad dal
  • 1/2 tea spoon methi seeds
  • few curry leaves

Royyalu Gongura curry/Shrimps with sorrel leaves Ingredients

  • 250 gms shrimps (cleaned and washed)
  • 250 gms of gongura/sorrel leaves
  • 1 cup chopped onions
  • 2 green chillies
  • 1 table spoon ground coconut paste

lemon size tamarind soaked in warm water 

  • a small lemon size tamarind (soak in warm water for about 10 mins and extract the pulp)
  • salt to taste
  • 2 table spoons of  oil
  • For marination of Shrimps:
  • 1 tea spoon ginger garlic paste
  • 1 tea spoon red chilli powder
  • 1/4 tea spoon haldi
  • a pinch of salt


Clean and wash the sorrel leaves.  Chop roughly, add 2 cups of water, a pinch of salt and boil for 5 mins.   Drain the water and keep the water aside.  Now grind the sorrel leaves finely in a mixie to make puree.  Keep it aside. 

Marinate the Shrimps

Marinate the Shrimps with lemon juice, 1 tspn red chilli powder, 1 tspn dhaniya powder, a pinch of salt, haldi and 1 tspn ginger garlic paste.  Leave it for 15 mins.    

add the marinated shrimps

Heat oil in a pan.  Add Rai, jeera, methi seeds/fenugreek seeds, urad dal, red chilli, mashed garlic and curry leaves.  When mustard seeds starts spluttering add the chopped onions and green chillies.  Fry until the onions turn translucent and add the marinated shrimps to it.  

add the pureed  gongura

Fry for a min. and add the pureed  gongura.   Mix well and add salt to taste.  Also add the cocounut paste mix and add the tamarind pulp.  Add  the drained water (kept aside after boiling the sorrel leaves) and cook it for 8 to 10 mins in a medium flame until the curry thickens. (overcooking of shrimps may lead to rubbery texture)

Royyalu Gongura curry/Shrimps with sorrel leaves 

Take the Royyalu Gongura curry/Shrimps with sorrel leaves into a bowl and garnish with finely chopped dhaniya leaves.

Royyalu Gongura curry/Shrimps with sorrel leaves 

By Mrs Uma ramana


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