Dried Sorrel leaves (Sougri) - 50g
Given its mild tangy flavor and vast array of health benefits “Sougri” or sorrel leaves is a favourite among the North east people. If you have not tried this exiberant sorrel leaves yet, hurry up and order! Made in Manipur.
Weight: 50 g
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Weight: 50 g
"Sorrel leaves is available and widely eaten in Manipur, Tripura, Arunachal Pradesh, Mizoram and also some parts of Chittagong Hill Tracts region in Bangladesh. It comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than the green stemmed variety. It is called Anthur in Mizo, Sougri in Manipuri, Aamelli in Chakma, Sorrel Leaves in English, and Chin Baung in Chinese. It is a summer crop, and the hotter the place, the more sour the leaf gets. Sougri Thongba, a form of Khangsoi, is quintessentially Manipuri cuisine and widely eaten by the Manipuri’s. Kangsoi is the Manipuri answer to stew. As humble as it is, it is a healthy and good food for the body and soul.
Chicken Curry with Sorrel Leaves Recipe Ingredients: Chicken – 500 grams Curd – 1 tablespoon Red chilli powder – 1 tablespoon(Increase/decrease as per taste) Salt – As per taste Ginger-garlic paste – 1 tablespoon Oil – 3 tablespoons 7 spices powder – Half tablespoon Coriander powder – Half tablespoon Turmeric powder – Half tablespoon Sorelle leaves /Sougri leaves – ¾ of the packet Green chillies – 3-4 Onions – 1(finely chopped) Preparation: Marinate the chicken pieces with curd, red chilli powder, salt, ginger-garlic paste, one tablespoon of oil, 7 spices powder, coriander powder and turmeric powder. Keep this marinated chicken aside for half an hour. Take a pan to heat and add half tablespoon of oil in it. Add the dry Sougri leaves/sorrel leaves along with green chillies and fry till they are cooked on medium flame. Once it is cooked properly, mash the leaves along with the green chillies to form a paste. You can even grind it if you wish to. Keep this aside. Now, take another pan to heat and add 2 tablespoons of oil to it. Once heated, add the chopped onion. Fry for 5 mins. Add the marinated chicken to this and mix well. Cook for 10-15 mins by covering it with a lid. Once it is half cooked, add the Sougri paste/sorrel leaves paste to the chicken and mix. Cook for another 10-15 mins by covering with a lid. Once cooked you can see oil coming up on the top of the curry which is an indication that it’s cooked well. Remove the curry from heat and serve hot. "