Ingredients
- 2 Cups Cooked Rice1 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
Directions
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
Other Tamarind Rice varieties
Steps
1 Done 5 mins | Preparing Cooked RiceTake 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 RiceHeat 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 ProcessAllow 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 ProcessHeat 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 PulihoraAdd 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 TimeServe the delicious Gongura Pulihora with papad and enjoy the delicious meal! |
