Gongura Pulihora (Gongura Rice)

Gongura or Red Sorrell is very popular in Andhra region. They make Gongura Pachadi which is a must serve for every event in the household. The leaf itself is very tangy and has a lot of flavor. Whenever I buy Gongura I usually make Gongura Pulusukoora which I miss eating. Mom makes the best (of course) but mine is quite okay too. Whenever mom bought gongura she always made mudda pappu and Gongura Pulusukoora. We gobbled it away and still do whenever she makes it. Whenever I make it, my sister asks if she can take some with her as she loves it too. Every year I buy Gongura bunches in bulk at the river market. I buy so much that I make a lot of gongura puluskoora so I have abundant. Removing the leaves from the stems is a time-consuming process and that’s the reason I have been bringing it less and less. This year I haven’t gone to the river market as much as I would like. It’s so far and Saturday’s we get so involved with everything else.

The one week we went I got this huge bunch and wanted to make pachadi with it, but I realized I already have what mom sent me, so I decided to make Gongura Pulihora that my husband loves so much. VJ is loving this entire week. He loves that I making so many rice items and is relishing everything I’m making. I’m glad that he is enjoying it, as this is all mainly for him. When I decided I was going to do a “Left-over Rice” month, I told VJ what all I was planning and he gave me some ideas of what else I could add. Pooh also agreed to give me a few recipes, but I wanted to first chip in all the recipes that I have. I love making rice recipes as they are simple to make, and most of my recipes are OPOS (One Pot One Shot) recipes, but I wanted to do this specifically with leftover rice. A lot of times we are left with so much leftover rice and do not know what to do. Some of these recipes have a paste that is prepared well before and can be stored in the fridge for up to a week. With gongura pulihora paste, I found that it lasts well over two weeks, but it loses its amazing taste after that.

Ingredients

Rice – 4 cups

Salt – As needed

Turmeric – 1/2 tablespoon

For Paste:

Oil – 3 tablespoons

Gongura – 1 big bunch (or 4 small bunches)

Menthulu (Fenugreek Seeds) – 1/2 tablespoon

Urad Dal – 1 teaspoon

Mustard Seeds – 1 teaspoon

Cumin – 1 teaspoon

Asafoetida – 1/4 teaspoon

Dried Red Chilies – 8

Tamarind – a small piece

Turmeric – 1/4 teaspoon

Salt – 1 teaspoon

For Tempering:

Oil – 4 tablespoons

Channa Dal – 2 tablespoons

Urad Dal – 2 tablespoons

Mustard Seeds – 1 tablespoon

Peanuts – a handful

Cumin Seeds – 1 tablespoon

Asafoetida – 1/2 teaspoon

Green Chilies – 10 (Depending on taste)

Curry Leaves – 1 twig

How to Make

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Step 1: In a pan add some oil. Once hot add urad dal, mustard seeds. As the mustard seeds start to splutter add fenugreek seeds and then the cumin. Add asafoetida and mix it a little, add in the Dried Red Chilies.

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Step 2: As the Dried Red Chilies start to crisp up, add in the Gongura and fry until it wilts up.

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Step 3: Add some turmeric, salt, and the tamarind, mix it and keep it aside to cool down.

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Step 4: Once it’s cooled down, add them into a food processor and turn it into a paste. You can add 2 spoons of water, but not more.

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Step 6: In a pan, add oil. Once it’s hot, add Channa Dal and Urad dal, fry them until they start browning. Add the mustard seeds and the peanuts. Fry them until the peanuts start browning and the mustard seeds start spluttering. Add the cumin, asafoetida, green chilies, and the curry leaves.

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Step 7: To this add half of the gongura paste, turmeric and salt. Reduce the stove to a low setting and let the oil and green chilies be mixed in with the paste.

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Step 8: Now add the rice and mix well until all the rice is coated well.

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Step 9: Serve with a side of onion.