Gongura Pappu | Khatta Bhaji Dal Recipe

I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook, slow and steady with loads of patience makes everything with such love and care I guess I can never be like that for me everything is multi-tasking.  Gongura papuu (dal) is another popular recipe from Andhra, it's taste delicious and very easy to prepare just in few steps and minimal ingredients.  If you like gongura (sorrel leaves/khatta bhaji/Pulichakeerai) or sour food then you will love this humble dal too.

Gongura Prawns | Gongura Royyalu Recipe

Gongura and avakai is most popular recipes of Andhra and it's difficult to find any one in Andhra whom doesn't like both of these, in gongura (sorrel leaves) it's pachadi (chutney) and gongura royyalu is very famous apart from the other dishes.  I don't buy gongura much but whenever I do it's goes to pachadi or as this gongura prawn a recipe I follow my sister's mom-in-law recipe which never fails simple ingredients makes this curry delicious a perfect combination with steamed rice.

Gongura Pachadi (Chutney) | Khatta Bhaji Chatni

Gongura Pachadi or Chutney is popular Andhra recipe made of gongura or sorrel leaves or khatta bhaji as it's called in Hindi.  It's very easy and taste really delicious it goes best with steamed rice but we can eat it with anything it taste wonderful with just anything for me. I learnt this recipe from my sis's MIL whom makes this pachadi so well and from then whenever I get sorrel leaves I made this chatni for sure.  This time I made this at my in-law place as now is khatta bhaji (sorrel leaves) season and we can find it everywhere so for a change.