Sorrel Leaf

Description

🌿 Celery Farm Sorrel Leaves – Bright, Tangy, and Naturally Cleansing 🌿

Zingy and unmistakable, Celery Farm Sorrel Leaves bring a tart, lemony flavor that brightens every bite. Whether used in Eastern European soups, Indian curries, or fresh summer salads, sorrel is an underrated green with powerful cleansing and rejuvenating properties.

Our sorrel is grown with care for maximum nutrition and vibrant color—fresh, crisp, and ready to add bold taste and health to your plate.

🌱 Health Benefits of Sorrel Leaves:

• 💧 Natural Detoxifier: Rich in oxalic acid and vitamin C, which help flush toxins from the body
• 🍃 Digestive Support: Aids in digestion and can help relieve bloating
• 🛡️ Immunity Boosting: High in antioxidants, beta-carotene, and iron
• 🧠 Anti-inflammatory Properties: Known to soothe inflammation and cool internal heat

🍛 Gongura Pappu (Andhra-Style Sorrel Dal) 🍛

A South Indian comfort classic that showcases sorrel’s tangy intensity balanced by creamy lentils.

Ingredients:

• 2 packed cups Celery Farm Sorrel Leaves, chopped
• ½ cup toor dal (split pigeon peas), rinsed
• 1 small onion, finely chopped
• 1 green chili, slit
• ½ tsp turmeric powder
• Salt to taste

Tempering:

• 1 tbsp oil or ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chilies
• 3 garlic cloves, crushed
• A pinch of asafoetida (hing)

Instructions:

1. Pressure cook dal with turmeric and 1½ cups of water until soft.
2. In a separate pan, sauté onion and green chili until soft. Add chopped sorrel leaves and cook until wilted.
3. Mash the cooked dal and add it to the sorrel mixture. Add salt and simmer for 5–7 minutes.
4. In a small pan, heat oil/ghee and prepare tempering with mustard seeds, cumin, red chilies, garlic, and hing.
5. Pour the tempering over the dal and serve hot with steamed rice and a drizzle of ghee.

Tart, earthy, and packed with flavor, this dish is a soulful way to enjoy the wellness power of sorrel.