Gongura / Sorrel Poppu

Gongura preparations like poppu & pachhadi are extensively popular in Andhra Pradesh. Gongura greens have an acidic taste. These leaves are pinched at the neck of the stem , as the stem portion does not cook well. This poppu is regular on our menu . Mix it with rice & take a bite from the raw onion & enjoy pure bliss. You are sure to be on the highway to heaven. Since the greens are intrinsically sour, the dish has to be balanced with chillies & salt. And garlic pairs beautifully with sorrel.

Ingredients

Thoor dal - 1/2 cup
Gongura leaves - 1 fistful
Onion - 1, diced
Green Chillies - 8
Turmeric powder - 1/4 tsp
Salt - to taste
Garlic - 10 pods
To temper-
Oil - 1 tsp
Mustard , jeera, Hing

Method

Pressure cook the dal with the onion, turmeric powder & a drop of oil , with just enough water. The greens & chillies are also cooked with the dal but in a separate container. Cover this container & pressure cook.
Crush the cooked green chillies & the garlic.
Mash the dal & the greens together. I use a Hand Blender to bring them together. Whizz it briefly, as we don't want the dal to become a paste.
Combine the chilly- garlic paste with the dal . Add sufficient salt. Adjust the consistency.
Bring to a simmer.
The dal is ready. Temper the dal.
It makes a good accompaniment with jowar roti / chapathi / rice as well.

Tomato poppu

Tomato poppu is a household preparation in Andhra Pradesh. Poppus are prepared on a regular basis using any vegetable on hand. They make a great accompaniment with rice. Sometimes spice powders like poppula podi ( Chutney pudi ) or pickles make a great combination when mixed with the poppu & rice. Try this poppu and you will surely like it.

Ingredients

Thoor Dhal / Red gram dhal - 1/2 cup
Onion - 2 medium size , diced
Tomato - 2 diced & 2 quartered
Tamarind - 2'' piece
Green chillies - 1 tbsp, chopped
Red chilly powder - 2 tsp
Salt - to taste
Dhaniya / coriander powder - 1tsp
Jeera / cumin powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Tempering -
Oil - 2 tsps, mustard, Jeera, curry leaves, a pinch of hing.

Method


Pressure cook the dal , onions and the tomato quarters in enough water till mushy.
Place the green chillies and tamarind in a small cup and pressure cook along with the dal.
Remove the skin from the tomato quarters & mash it well along with the dal.
Extact the tamarind juice and add it to the dal.
Add in all the dry powders , sugar , cooked green chillies , salt and diced tomato and bring the dal to a simmer.
Transfer to a serving dish & mix with the tempering.
Tastes great with hot rice as well as with any rotis.

Suggestions

Can use chopped garlic in the tempering.
Traditional dal preparation does not use dhaniya, jeera , garam masala powders. Can omit them if you wish to do so.

Sending this to the 21st edition of MLLA hosted by manju ,which was started by Susan.

Masala Dhal

Masala poppu. This dal is my All time favorite. Mummy used to make it with Jowar roti & it was quite a hit with all of us as children. It is mildly spiced with the masalas & laced with garlic flavor. However garlic can be omitted totally , and it can be still made tasty , if that is your preference.

Ingredients

Thoor dal- 1 cup
Onions- 2 medium , diced
Oil - 4 tbsp
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Temper - mustard, curry leaves & hing
Grind -
Coriander seeds - 2 tsps
Jeera - 1/2 tsp
Pepper corns - 10 no.s
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Red Chillies - 12
Onion - 1 small, chopped
Coconut - 3 tbsps , grated
Copra - 1 tbsp , grated
Garlic - 6 cloves
Poppy seeds - 2 tbsps

Method

Pressure cook the dal in sufficient water, with some turmeric powder till just done. Preferably the dal should retain it's form & not get mushy. Put off the gas after the pressure builds up & just before the first whistle . Open after 10 minutes.
Toast the dry masala, right from coriander seeds to chillies. Add the poppy seeds in the end & put off the fire. Cool & powder dry first. Then grind with the other items with some water into a paste.
In a thick bottomed pan, heat the oil & temper. Saute the onions till done . You can use garlic cloves at this stage also , if you like. More the merrier , for people who are fond of garlic.
Pour the cooked dal into the onions. Add the masala paste. The tamarind extract, jaggery & salt are all combined & the consistency is adjusted. Bring to a boil & it is ready.
Serve with rice roti, rava roti, chapathi, jowar roti.
Believe me , it is very tasty .

This will my contribution to SE who is hosting CWS, started by Priya.

And also to CWS event , hosted by RV , and of course started by Priya