Going gongura: How to make the tangy leaves last longer
The Hindu
Still using gongura pickle in your gongura (sorrel leaves) mutton curry during non-gongura season? There are other ways of making this seasonal flavour last through the year
It is not just mangoes that can be made to outlast their season. Gongura (sorrel leaves) that adds a tangy and sour note to curries, dals and chutney, especially in Telugu cuisine, is another ingredient that can be preserved for quite long. While one of the simplest methods is to dry and powder the leaves, it may not be to everyone’s taste. Gongura fans have their own unique ways of preserving gongura that avoids quick fixes like substituting pickled leaves for the fresh ones, in dishes. Home chefs say dehydrating gongura over a pan with a little oil and then mashing it in a blender works well for later use. Rameshwari Rao, a homemaker from Hyderabad says that she freezes the ground gongura paste in ice cube trays so that they can be used according to the recipe later on.
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