Gongura Pulihora
Spicy seasoned rice with sorrel leaves

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Gongura Pulihora

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Ingredients

Adjust Servings:
2 Cups Cooked Rice 1 Cup - 250ml
1/4 Teaspoon Turmeric Powder
To Taste Salt
1 Teaspoon Sesame oil
Few Curry Leaves
For Grinding
2 Cups, Tightly packed Gongura Leaves (Sorrel Leaves)
1 Teaspoon Sesame oil
1 Teaspoon Mustard Seeds
1/4 Teaspoon Fenugreek seeds
1 Red Chili
For Tempering
2 Tablespoon Sesame oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Split Urad Dal
2 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Tablespoon Roasted Peanuts
2, Slit Green Chilli
3, Broken Red Chili
a Pinch Asafoetida (Asafetida / Hing)
Few Curry Leaves

A Perfect recipe for Kids Lunch Box!

Features:
  • Lunch Box
  • Traditional Recipes
  • Travel Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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Tamarind rice with a twist. Instead of using tamarind, we are going to use sorrel leaves. Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. This Gongura Pulihora will make a wonderful kid’s Lunch Box Dish. We can prepare it quickly within minutes and it will be so delicious.

For the traditional South Indian Puliyodarai , the first step is to soak the tamarind and extract the juice. Then we need to prepare the spice powder and then we do the tempering followed by boiling tamarind along with the spice powder we prepared. Finally when the puliyodarai becomes semi-thick with the oil oozing out, then our Puliyodarai will be ready. This can be stored for many days in an air-tight container.

For this Gongura Puliyodarai, we don’t need more spices. We just need to cook the gongura leaves with mustard, fenugreek seeds and red chili and grind it to a coarse paste. Finally we need to prepare tempering and add the tempering, gongura paste to the cooked fluffy rice and mix gently.We need to remember that red sorrel leaves are more sour than the green ones and hence we need to adjust the spice level accordingly.

For travel, we can first  make a paste of gongura leaves as i have mentioned above and add the paste to the tempering and cook again till oil oozes out and we can take that thokku for our travel in an air-tight container.

Video Making of Gongura Pulihora Recipe

Gongura Pulihora Recipe | Sorrel Leaves Rice

Other Tamarind Rice varieties

  1. Karnataka Style Tamarind Rice
  2. Kudo Millet Tamarind Rice
  3. Temple Style Puliyodarai
  4. Andhra Pulihora
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Steps

1
Done
5 mins

Preparing Cooked Rice

Take the cooked rice and spread it in a plate. Allow it to cool down completely and then add turmeric powder, oil, salt, curry leaves and give a gently mix without mushing the rice

2
Done
10 mins

Cooking Gongura Rice

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek seeds and sauté till it turns light red color. Then add the leaves and sauté the leaves till it becomes tender and soft. It will take 6-8 minutes for the leaves to become soft

3
Done
5 mins

Grinding Process

Allow the cooked leaves to cool down. Then take it to the mixer jar and grind it to a coarse paste

4
Done
5 mins

Tempering Process

Heat oil in a pan. Add mustard and cumin seeds and allow it to sputter. Then add the split urad dal and bengal gram along with roasted peanuts and fry till dal turns golden brown. Then add green chili, red chili, curry leaves and hing and switch off the flame

5
Done
5 mins

Prepare Gongura Pulihora

Add tempering to the prepared rice and also add the gongura paste and gently mix so that the paste gets nicely mixed without mushing the rice

6
Done

Serving Time

Serve the delicious Gongura Pulihora with papad and enjoy the delicious meal!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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