Authentic Andhra Gongura Mutton Varuval with Warm Steamed Sona Masuri Rice
Experience the fiery and tangy flavors of Andhra cuisine with this tender mutton cooked in sorrel leaves. Served alongside warm steamed rice, it offers a deeply satisfying culinary adventure.
75min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and splutter cumin seeds.
2
Add sliced onions and sauté until golden brown.
3
Stir in ginger-garlic paste and cook until the raw aroma disappears.
4
Add mutton pieces, turmeric, and salt, searing well on medium heat.
5
Add chopped tomatoes, red chilli powder, and coriander powder, cooking until tomatoes turn mushy.
6
Pour in a cup of water, cover, and simmer until the mutton is tender.
7
In a separate pan, sauté the gongura leaves until they wilt completely and form a paste.
8
Mix the cooked sorrel leaves into the mutton curry, simmering for another 10 minutes to absorb the tanginess.
9
Serve hot alongside warm steamed Sona Masuri rice.
Ingredients
500g mutton pieces, bone-in
2 cups fresh gongura (sorrel) leaves
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
3 tbsp sesame oil
Salt to taste
Warm steamed Sona Masuri rice for serving
*This AI-generated recipe may contain inaccuracies.