Gongura Puliohara is a famous variety rice of Andhra Pradesh. In Tamil Nadu especially in our kongu region we make Pullicha keerai kadayal. Gongura is the telugu name for sorrel leaves. We usually use gongura which are from our home garden.
This Pulihora will tastes different from regular pulihora and will be green in colour as we used green coloured sorrel leaves. No tamarind is used in this rice as the tanginess is enough from the leaves.
For this month's Ssshhhh secretly cooking the theme was Cuisine of Andhra Pradesh . I was paired with Sujitha Ruban of Sujitha Easy Cooking and she gave me Gongura and a ingredient of my choice as the secret ingredients.
This is a excellent rice variety to make with a greens and an easy way to make kids eat greens.
2 cup cooked rice Requirements :
2 cup gongura ( Sorrel ) leaves
2 tbs gingelly oil
2 tbs Peanuts
1/4 tsp mustard seeds
a sprig of curry leaves
Salt to taste
3 dry chillies
1 tbs channa dhal
1 tsp coriander seeds
1 tsp sesame seeds
For Masala : 2 garlic cloves
1/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds
A pinch of Hing
Wash the gongura leaves and let it dry.
Heat a tbs of gingelly oil and saute the gongura leaves for two minutes and let it cool.
In the same kadai , roast each ingredient given under for masala separately and let it cool.
Grind the roasted masala to fine powder and transfer to a bowl.
In the same mixer add the sauted gongura and grind to a fine paste.
Heat a kadai and add the gingelly oil followed by mustard seeds .
When the mustard seeds crackle , add the peanuts and roast then add the curry leaves .
Now , add the ground gongura and salt. Let it cook for ten minutes.
Method : Add the ground masala and mix well . Taste the gongura mixture and adjust the salt if needed.
Add in the cooked Pooni Rice and mix well.
Gongura Pulihora is ready to serve.
Serve along with Fryums or Pappad.
