Blogging Marathon# 32: Letter G
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: G for Gongura Pulihora/ Tangy & Spicy Sorrel Leaf Rice
Letter G stands for veggies like Goruchikkudukaya (cluster beans) and the very famous Andhra Gongura. G also stands for ingredients like Godhuma Pindi/ Rava (wheat rava/ flour) and for dishes like Gavvalu, Gaarelu etc.
But today it is gongura which is going to be the main ingredient and instead of making a pickle, I’m going to make a rice dish. The trend I heard in A.P is now to make pulaos & biryanis with gongura. Every ingredient everywhere is getting a global makeover and so our humble gongura is also following suite 🙂
Since the theme here is A-Z dishes from A.P., I didn’t overly complicate the dish. I made it like a pulihora and used gongura to add the tanginess. I have to say I liked this rice better than mixing the pickle with rice. I think all the ingredients compliment each other very well and make this a very tasty one-pot dish.
Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)
- 1 cup Rice (I use sonamasoori rice)
- 2 tbsp Peanuts
- 1 tbsp+3tbsp Chana dal
- 2 tsp Urad dal
- 2 tsp Mustard seeds
- 1 chilies Dry red
- 2 chilies Green - slit
- ½ tsp Asafoetida
- ½ tsp Turmeric
- 10 - 12 Curry leaves
- to taste Salt
For the Paste:
- 2 tbsps Tamarind pulp
- 2 chilies Dry red
- Soak 3tbsp chana dal in warm water for at least 1 hour. Then either pressure cook them or boil them in a saucepan until tender, but not mushy. Set aside.
- Cook rice such that the grains are separate. Set aside to cool on a wide plate.
- Make the Paste: Grind the ingredients under 'the paste' into a smooth paste.
- To make Pulihora: Heat 2tbsp oil in a small saute pan, add dals and peanuts. Fry until dals turn lightly brown. Add mustard seeds and once the seeds start to splutter, add dry red chilies, green chilies, curry leaves and asafoetida.
- Pour the tempering over the cooled rice.
- In the same saute pan, heat 2tsp oil and add the ground gongura paste and cook for 4-5 minutes or until the mixture doesn't smell raw anymore. Add this to the rice mixture along with turmeric and salt. Mix gently. Serve warm or at room temperature.