Name: Gongura Pulihora recipe by Padma Rekha at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Rice- 2 cups; Gongura (Red sorrel leaves) - 2 cups; Tamarind paste- 1 tbsp; Green chillies- 4 slit; Turmeric powder- 1/4 tsp; Salt- 1 tsp or according to your taste; For the powder:; Methi seeds (mentulu)- 6 seeds; Mustard seeds (avalu)- 1/2 tsp; Dry red chillies- 4; For tempering:; Ground nuts- 1 tbsp; Channa dal- 1 tbsp; Mustard seeds- 1/2 tsp; Cumin seeds- 1/4 tsp; Dry red chillies- 3, broken; Curry leaves- 2 sprigs; Asafoetida- 1/4 tsp; Oil- 1 tbsp

ABOUT Gongura Pulihora RECIPE

Gongura Pulihora is a delicious twist to the traditional pulihora (tamarind rice). After I came here, for the first time I saw fresh gongura in the market yesterday. I remembered this Pulihora recipe and thought it would be the perfect choice for my BM theme so I picked up 2 bundles. Instead of only gongura, you can use mixed leafy vegetables like palak, chukkakura or amaranth.

Ingredients Serving: 4

Rice- 2 cups
Gongura (Red sorrel leaves) - 2 cups
Tamarind paste- 1 tbsp
Green chillies- 4 slit
Turmeric powder- 1/4 tsp
Salt- 1 tsp or according to your taste
For the powder:
Methi seeds (mentulu)- 6 seeds
Mustard seeds (avalu)- 1/2 tsp
Dry red chillies- 4
For tempering:
Ground nuts- 1 tbsp
Channa dal- 1 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/4 tsp
Dry red chillies- 3, broken
Curry leaves- 2 sprigs
Asafoetida- 1/4 tsp
Oil- 1 tbsp

Instructions

Dry roast the ingredients listed under 'for powder' and make a fine powder out of them.
Soak the rice in 4 cups of water for ten minutes then add turmeric and cook till its done. Once cooked, spread it in a big plate to cool. (Note that each grain should be separate.) Also wash and pat dry the gongura leaves.
Heat 1 tsp oil, add the gongura leaves and roast them on a low heat till they lose their raw smell. Then remove from heat and let it cool. Make a paste of these gongura leaves in a blender and set aside.
In a deep frying pan heat the remaining oil, fry the ground nuts till they are golden, remove and set aside. Add channa dal, mustard seeds, cumin seeds, broken red chillis, asafoetida, curry leaves one by one.
Saute till fragrant and add the gongura paste and tamarind paste. Cook till the oil comes out from the sides of the pan.
Add the methi, mustard, red chilli powder, fried ground nuts and mix it well. Turn off the heat, add this mixture, salt to taste, rice and mix well to combine everything together. Cover and let it sit for at least 1 hour.
Serve this tangy gongura pulihora with pappad, curd and chilli.

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