Among all the green leafy vegetables I love sorrel leaves the most for its tang and flavor. And when this leafy vegetable is mixed with tempering and spice blend, something magical happens and lends a great flavor to the rice. In south of India we make lot of rice varieties. Gongura Pulihora is one among them. This Pulihora is perfect for kids lunch boxes as well.
Serves – 3
Preparation time – 10 mins
Cooking time – 30 mins
- Sesame oil – 3 Tbsp
- Basmathi Rice wash the rice and cook to get 4 cups of rice) – 1 Cup
- Onion (finely chopped) – 1/2 medium
- Curry Leaves – 1 Sprig
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Asafoetida – pinch
- Salt – to taste
- Turmeric Powder – 1/4 tsp
- Dry Red Chilli – 1 no
- Tamarind (soak in 1/4 cup of water and extract the juice) – lime size ball
- Sorrel Leaves (tightly packed) – 1 Cup
- Peanuts – 1/4 Cup
For Spice Mix:
- Dry Red Chillies – 8 or to taste
- Coriander Seeds – 1/2 tsp
- Chana dal – 1/2 Tbsp
- Urid Dal – 1/2 Tbsp
- Sesame Seeds – 3 Tbsp
For Spice mix:
- Into a pan add 2 tsp of oil and add Dry Red Chillies, chanadal, urid dal, coriander seeds, sesame seeds.
- Fry them on low to medium heat for 2 mins. Turn off the heat.
- Let them cool to room temperature. Grind to a fine powder. Set it aside.
- Add 2 tsp of oil, turmeric powder, gongura leaves, 1/2 Cup of water.
- Add tamarind juice. Cover and cook for 5 mins or until gongura is tender. Turn OFF the heat.
- Cool the mixture to room temperature and blend to a smooth paste.
- Add remaining oil, when it is medium hot add mustard seeds, cumin seeds, dry red chillies, peanuts, asafoetida, curry leaves.
- Fry them till peanuts turn golden.
- Add in the ground masala.
- Add in the gongura paste, 1/2 Cup of water, salt.Cook for few mins.
- Add onion. Mix well with the seasoning and immediately turn OFF the heat.
- Mix this seasoning properly with the cooked rice. Do not mash the rice, mix until just combined.
- Serve it with papadum or by itself.