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Gongura Mamsam

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Savour the rich flavours of Andhra cuisine with Gongura Mamsam! This tantalizing mutton curry combines the tanginess of gongura leaves with aromatic spices, creating a symphony of tastes that will transport you to the heart of South India.

Gongura Mamsam, a culinary masterpiece from Andhra Pradesh, celebrates bold flavours and aromatic spices. This dish perfectly balances the richness of mutton with the tangy punch of gongura leaves, creating a symphony that will tantalize your taste buds. As you embark on this gastronomic adventure, prepare to be transported to the sun-soaked lands of South India, where each bite tells a tale of tradition, spice, and culinary finesse.

About the Recipe

Why settle for the ordinary when you can indulge in the extraordinary? Gongura Mamsam promises a culinary experience that transcends the everyday mutton curry. The infusion of gongura leaves adds a distinctive tanginess, elevating the dish to new heights of flavour. This recipe is a must-try for those seeking a bold and aromatic journey through the diverse landscape of Indian cuisine.

Why You Will Love This Recipe

Prepare to fall in love with Gongura Mamsam for its harmonious blend of flavours. The tender mutton, infused with the zesty gongura, creates a comforting and adventurous dish. If you appreciate Andhra cuisine’s bold, spicy notes, this recipe will undoubtedly become a favourite in your culinary repertoire.

Gongura Mamsam

Gongura Mamsam

Cooking Tips

To ensure a perfect Gongura Mamsam, sear the mutton well before pressure cooking. This enhances the depth of flavour. Additionally, grinding the greens to a smooth paste adds a velvety texture to the dish. Don’t rush to the simmering stage; let the spices meld for an extra burst of taste.

Cultural Context

Gongura Mamsam reflects the rich culinary heritage of Andhra Pradesh, a region known for its bold and fiery dishes. Traditionally served during festive occasions and celebrations, this dish embodies the spirit of South Indian hospitality, offering a warm and flavorful experience to all who partake.

Serving and Storing Suggestions

Serve Gongura Mamsam hot with steamed rice, allowing the flavours to dance on your palate. This dish also ages gracefully, making it a delightful leftover option. Reheat gently, and the robust flavours will come alive once again.

Other Similar Recipes

Explore more of Andhra’s culinary gems with dishes like Chicken Vepudu or Brinjal Curry. These pair perfectly with Gongura Mamsam, creating a feast that captures the essence of South Indian cuisine.

Nutrient Benefits

Gongura leaves boast high levels of iron and vitamins, contributing to improved blood circulation and overall well-being. Mutton provides a protein boost, making this dish a treat for your taste buds and a nutritious choice.

Gongura Mamsam
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Gongura Mamsam

Savour the rich flavours of Andhra cuisine with Gongura Mamsam! This tantalizing mutton curry combines the tanginess of gongura leaves with aromatic spices, creating a symphony of tastes that will transport you to the heart of South India.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian


  • 4 bunches Gongura Leaves - 4 bunches
  • ½ kg Mutton (cut into 1" pieces)
  • 4 tbsp Oil (2 tbsp for cooking, 2 tbsp for seasoning)
  • 2 Onions (sliced)
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • Salt (To taste)
  • 20 Green Chillies (to taste)
  • 1 tbsp Ginger Garlic Paste
  • 1 Cloves (powdered)
  • 4 pcs Cinnamon
  • 1 tsp Mustard
  • 1 tsp Black Gram (Urad Dal)
  • 1 Red Chili (broken into 2 pieces)


  • Clean and chop the gongura and chukka leaves. Cut mutton into 1" pieces.
  • Heat 2 tbsp of oil in a pressure cooker. Add onions and two slit green chillies. Fry until onions are brown.
  • Add ginger garlic paste, mutton, chilli powder, coriander powder, turmeric powder, and salt.
  • Add water pressure and cook for 15 minutes. Meanwhile, powder cloves and cinnamon.
  • Cook greens with remaining green chillies and salt. Cool, then grind to a paste.
  • Heat remaining oil, and season with mustard, black gram dal, and red chilli.
  • Add the green paste and fry well. Add the clove, cinnamon powder, and fried paste when the mutton is cooked.
  • Simmer for 5 minutes. Serve hot with steamed rice.

Frequently Asked Questions:

Can Gongura Mamsam be made with other meats?

Absolutely! While traditionally prepared with mutton, you can experiment with chicken or goat meat for a variation in taste and texture. Chicken Gongura is a delightful alternative.

Can I adjust the spice level to suit my taste?

Certainly! Feel free to reduce or increase the number of green chilies and chili powder according to your spice preferences. For a milder version, consider using fewer chillies.

Can Gongura Mamsam be prepared in advance?

Yes, Gongura Mamsam ages well. The flavours tend to deepen and intensify over time. Store it in an airtight container in the refrigerator and reheat gently before serving.

What are some side dishes that complement Gongura Mamsam?

Pair Gongura Mamsam with dishes like Tomato Pappu (Dal) and Bagara Rice for a complete Andhra meal. The contrasting tastes create a culinary symphony that’s genuinely satisfying.

Are Gongura leaves readily available?

Gongura leaves might be found in Indian grocery stores or local markets, especially those specializing in South Indian ingredients. Alternatively, consider growing your gongura plant for a fresh supply.


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