Comments on: Gongura Adugula Pappu

By: lakshmi

lakshmi — Mon, 20 Sep 2010 02:13:37 +0000

Namaste Indira. Home grown gongura leaves looks fresh. We live in australia.
I Would like to grow in my garden.which seasons are good to plant gongura seeds.Could you pls tell , where can i buy gongura seeds online?
Thanks,
Lakshmi.

By: kanthi

kanthi — Tue, 20 Jul 2010 14:20:26 +0000

Gongura pappu,achha telugu nudikaram laga svachham ga undhi,looks yummy

By: Narayan

Narayan — Fri, 16 Jul 2010 06:24:45 +0000

For a non Telugu, this is revelation – I never knew that Gongura could be used in everyday cooking. I thought the tart taste would not be conducive to dals; but I like your recipe. I will try it out. Gongura is not very easily available in Mumbai – I may have to try the Matunga market. I think this is known as Ambati in local Marathi.

Regds

By: kalva

kalva — Wed, 14 Jul 2010 21:56:06 +0000

nanamma makes this tooo. and we call gongura pulusu.. lovely pics!!

By: srinadh

srinadh — Tue, 13 Jul 2010 23:59:39 +0000

Indira garu,
emi cheppatanikee maatalu raavatam ledu.. konchem asooya ga kooda vundhi… entha fresh gaa vunnayi gongura leaves!!!
Gongura is my fav but we dont get them here and I dont have a backyard *sigh* but you know what, by looking at the pics, kadupu nindi poyindhi.. thanks alot..

By: Vandya

Vandya — Tue, 13 Jul 2010 19:31:48 +0000

It must be great feeling of cooking something that you have grown yourself. The combination of masala vada and gongura pappu with rice looks delicious.

By: Aruna

Aruna — Tue, 13 Jul 2010 12:53:52 +0000

Hello Indira, What a coincidence? I made gongura pappu just last night. We put garlic in tadka and don’t really use onions in pappu esp. with Toor dal. As said in mayabazar movie (old one), it is Kadamabari Devi’s varaprasadam. Either pappu, pulusu or patchadi, gongura is unique with its tartness. Needless to say that your vada and pappu look scrumptious. Thank you for sharing.

By: Sanjeeta kk

Sanjeeta kk — Tue, 13 Jul 2010 06:19:24 +0000

Hmm.. I can feel the sour and tangy taste of Gonkura
Thanks for sharing this authentic Andra recipe. I normally buy it of the shelf, but not any more.
Thanks.

By: lakshmi

lakshmi — Tue, 13 Jul 2010 05:34:31 +0000

Namaste Indira. Home grown gongura leaves looks fresh.
My mum used to make this gongura pappu with chana dal,adds garlic in seasoning. Tastes good. I don’t know why gongura makes with chana dal only,really great taste,all other dals made with toor dal.she never use garlic in curries except in gongura pappu.
I want to find gongura here.
Thanks.

By: notyet100

notyet100 — Tue, 13 Jul 2010 03:52:07 +0000

yummy platter