Authentic Andhra Gongura Mamsam recipe

 

Andhra Gongura Mamsam

A fiery, tangy mutton curry with sorrel leaves—Andhra's most iconic dish!

🌿 The Story Behind Gongura Mamsam

Gongura (sorrel leaves) is Andhra's "state herb." This dish originated in rural Andhra, where sorrel grew wild. The leaves' natural sourness tenderizes tough mutton cuts, while red chilies add heat. Traditionally cooked in clay pots for deeper flavor.

🥩 Ingredients (Serves 4-6)

Main Ingredients:

• ▢ 500g mutton (bone-in pieces)
• ▢ 2 cups fresh gongura (sorrel) leaves
• ▢ 2 onions, finely sliced
• ▢ 3 tomatoes, chopped
• ▢ 4 tbsp oil

Spices:

• ▢ 1 tbsp ginger-garlic paste
• ▢ 2 tsp red chili powder
• ▢ 1 tsp turmeric
• ▢ 1 tbsp coriander powder
• ▢ 1 tsp mustard seeds
• ▢ 5-6 curry leaves

👩‍🍳 Step-by-Step Recipe

Step 1: Prep Gongura

1. Wash gongura leaves. Dry roast in a pan until wilted (~5 mins). Cool and blend into a paste.

Step 2: Cook Mutton

1. Heat oil. Temper mustard seeds and curry leaves.
2. Add onions, ginger-garlic paste. Sauté until golden.
3. Add mutton, turmeric, salt. Cook until browned (~10 mins).
4. Add tomatoes, chili powder, coriander powder. Cook until oil separates.

Step 3: Combine & Simmer

1. Add gongura paste + 1 cup water. Pressure cook for 6 whistles (or simmer 45 mins).
2. Garnish with fried curry leaves. Serve hot with rice/rotis!

🍽️ How to Serve Gongura Mamsam

• Classic Pairing: Steamed rice or jeera rice to balance the heat.
• Andhra Style: With mudda pappu (plain dal) and avakaya (mango pickle).
• Modern Twist: Serve with quinoa or crusty bread for fusion meals.

🧊 Make-Ahead Guide

• Fridge: Stores for 3 days. Flavors deepen overnight!
• Freezer: Freeze gongura paste and cooked mutton separately for up to 1 month.
• Reheating: Add a splash of water while reheating to restore moisture.

💪 Why This Dish Is Good for You

• Gongura: Packed with vitamin C, iron, and antioxidants.
• Mutton: High in protein and B vitamins.
• Spices: Turmeric and chilies boost metabolism.

🌍 Across Andhra & Beyond

• Telangana Style: Uses more garlic and dry red chilies.
• Coastal Andhra: Adds grated coconut for mildness.
• Hyderabad Twist: Includes fried onions for richness.

💡 Pro Tips

• Sourness control: Add tamarind if gongura isn’t tangy enough.
• Slow-cook option: Clay pots enhance flavor (cook 2+ hours).
• Vegan twist: Replace mutton with mushrooms or chickpeas.

🌶️ Fascinating Facts

• Medicinal use: Gongura is rich in iron—traditionally given to anemia patients.
• Festive dish: Served during Ugadi (Telugu New Year) for prosperity.
• Global cousin: Similar to West African "sorrel stew" (but spicier!).