Friday, July 1, 2016

Gongura Pulihora / Gongura Rice / Sorrel Leaves Rice



I have heard many saying  "Andhra food is very tasty n spicy....". Yes I totally agree with that. Most of the times when we talk about Andhra food ... mouths start watering :-). Isn't it ?.Today I am going to share one famous rice variety of Andhra ie. Gongura Rice (Sorrel Leaves Rice). Rice gets a unique flavor here as it is mixed with ground paste of Sauteed sorrel leaves and topped with typical south Indian seasoning.This is a very simple beginners recipe. All you do is "Cook with Love" ... 


Here we go with the recipe....

Ingredients:

1 cup- Gongura Leaves (washed and dried under the fan)
1 cup- Uncooked Rice 
1/4 tsp- Fenugreek seeds /methi
2-3-Green chilli (split into halves)
3 tbsp-Tamarind water 
2 broken-Dried Red chilli 
1 tsp- Mustard Seeds
1 tsp- Channa dal
1 tsp- Urad Dal 
2 tbsp - Roasted Peanuts
1/2 tsp -Turmeric Powder 
Asafoetida a pinch 
2-3 tbsp cooking oil (preferably ground nut oil or sesame oil)
Salt to taste 


How To Prepare?

  • Wash and cook rice little grainy. I used sona masoori. Spread a tsp of oil to the rice and allow it to cool.
  • Pick the gongura leaves without stems carefully and wash thrice using tap water to clean properly.Allow to dry under the fan.Heat a tsp of oil in a pan, add the turmeric, fenugreek, gongura leaves and tamarind water.Saute until leaves are mushy. Remove from heat and allow to cool. Grind it into smooth paste. (Add tbsp of water if required while grinding)


  • Heat a tsp of cooking oil in a pan and roast the groundnuts. Transfer the roasted groundnuts into a separate bowl.
  • Pour in 2 more tbsp of oil into the same pan n heat it. Add the mustard and allow it to splutter. Now add channa dal, urad dal, green chilly and broken red chilly. Fry until slightly brown. Add in some fresh curry leaves,asafoetida,ground gongura paste,little amount of turmeric and salt. Combine and saute the mixture well.
  • Now add the cooked rice and mix well so that the rice blends with the gongura mixture. Check for salt, add if needed more. Cover the pan with lid and let it simmer for 3-4 minutes.(IMP: Mix only 3/4th of the cooked rice and check. If you would like to dilute further more  then add remaining rice)
  • Not to forget ....Finally garnish the rice with roasted peanuts.Serve the spicy and tasty gongura pulihora with papaddam or any friums.
Thanks so much for going through my recipe.Kindly get back to me with your comments. .Please do share it with your friends and family if you like the recipe :-)