The third day of the Sankranti festival is Kanuma, a day when many households must have a non-vegetarian meal. Especially in Coastal Andhra, if Gongura Mamsam isn't on the menu, the festival just doesn't feel complete.
The tart sorrel leaves, simmered with tender mutton and pungent spices, create an incredible taste. This isn't just a curry; it's a festive memory. The way the sourness and spice dance on the tongue is deeply satisfying.
Prep Time30 mins
Cook Time61 mins
Method
- For 15 minutes , heat the sesame oil in a pressure cooker. Once hot, add the tempering ingredients: cinnamon, cloves, cardamom, and fennel seeds. When they release their fragrance, add the finely chopped onions, green chillies, and curry leaves and fry until they turn a light golden brown.
- For the next 2 minutes , lower the heat, add the ginger garlic paste, and sauté until the raw smell is gone. Be careful that it doesn't stick to the bottom of the cooker.
- Now, add the cleaned mutton pieces. Increase the heat to medium and, for 5 minutes , stir everything well until the mutton changes colour.
- Then, for 1 minute , add the turmeric, chilli powder, and salt to taste. Mix thoroughly so the spices coat the mutton pieces completely.
- Pour in 1 ½ cups of water, give it all one last stir, and secure the pressure cooker lid. For about 20 minutes , cook on medium heat for 5-6 whistles, until the mutton is tender. Only open the lid after all the steam has released naturally.
- While the mutton is cooking, heat a little oil in a separate pan. Add the cleaned gongura leaves and, for about 7 minutes , cook without any added water until the leaves wilt completely and become a soft mush.
- Transfer the cooked mutton, along with all of its gravy, from the pressure cooker into the pan with the gongura. Mix everything well and simmer on low heat for 10 minutes , allowing the curry to thicken until the oil begins to separate and float to the top.
- In the final 1 minute , check the salt. The tang from the gongura often means you'll need a little extra salt. Add more if required, stir it in, and then take the curry off the heat.