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Thursday, September 8, 2016

A - Z Rice Dishes ~ G for Gongura Pulihora / Spicy & Tangy Sorrel Rice


There are traditional recipes that are carried through generations in families and there are spin-offs with little twists given to the older ones by creative minds. Today's dish gongura pulihora falls in the latter category. Chintapandu pulihora (tamarind rice), nimmakaaya pulihora (lemon rice), mamidi kaaya pulihora (green mango rice) and dabbakaaya pulihora (I guess the English name for the citrus fruit used in the preparation is pomelo) used to be the most commonly prepared pulihoras in Andhra. I have been noticing a wide variety of pulihoras these days on TV cook shows, that were unheard of until a few years back. That's how I ended up hearing about gongura pulihora a while ago though I didn't give a second thought about it until later when it started doing the rounds on several blogs. 

I happened to see this particular gongura pulihora recipe on Pavani's blog a few years ago and have tried it several times over the period though I did not get to post it until now. The pulihora is really delicious and makes a quick alternative to the tamarind rice. My recipe is on the spicier side and Pavani's would be perfect for those who do not prefer very spicy rice.
Ingredients to grind:
2 cups chopped gongura / sorrel leaves
2 tbsp. tamarind puree (I added 3 tbsp.)
3 red chillies

Ingredients for pulihora:
3.5 cups cooked rice (preferably sona masuri style medium grained rice)
2 to 3 tbsp. oil
2 tbsp. peanuts
1 tsp. split chick peas / chana dal
1 tsp. black gram / urad dal
1 tsp. mustard seeds
2 red chilies
1 green chili
Few curry leaves
A few pinches of asafoetida powder
1/8 tsp. turmeric powder
Salt to taste

Method: 
* Cook rice such that each granule stands apart. Don't cook the rice mushy. Spread it on a wide plate.
* Grind the ingredients under 'to grind' smoothly, adding few tsp. of water if needed.
 
* Heat oil in a wide pan or a kadai. Add peanuts, dals and mustard seeds. Fry until dals turn light brownish and add the chillies, asafoetida, turmeric and curry leaves. 
 
 * Now add the ground paste and salt to the pan and stir.
 
* Cook the mixture on low flame until the raw smell of gongura leaves, about 4 -5 minutes. 
 
* Turn off the stove and transfer this mixture to the rice plate or transfer the rice to the pan. Mix gently to combine. 

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.


14 comments:

Nalini's Kitchen said...

Finger licking gongura pulihora,sounds yummy and tangy..

vaishali sabnani said...

Wow the rice looks so good , love that tempering , wow , it looks very flavorful , wonder if i can get these leave s .

Kalyani said...

I don't get gonghura leaves here but the flavoured rice is tempting ! Loving ur rice series , Suma ! So many bookmarked already :))

Gayathri Kumar said...

I am trying this the next time I get gongura. The pulihora looks super tempting..

Sapana Behl said...

Gongura Pulihora looks so delicious.

Harini-Jaya R said...

Ya we love gongura in any form. (No surprises there). But I make it by first cooking the leaves and then grinding. I guess the taste would be the same.

Priya Suresh said...

Omg, wish i get this much fresh gongura leaves here, i miss this greens very much. Wat a lipsmacking pulihora..

Usha said...

Gongura pulihora looks very flavorful and delicious.

Srividhya Gopalakrishnan said...

wow.. this is a great idea to prepare rice with gongura. will try this soon

Sandhya Ramakrishnan said...

Simply love this spicy, tangy rice. What a great recipe!

Srivalli said...

Your sorrel leaves are so wide Suma, is it very tangy?..I love this version of pulihora and make it quite often too..

Priya Srinivasan said...

suma, this is totally atrocious, that tempering with all the spices and nuts, and final rice picture, is killing me, all i have is rasam for dinner and this pulihora is going to haunt me in my dreams!!!

Smruti Shah said...

This is totally a new recipe to me! Should try them whenever I can get those leaves :)

Pavani N said...

Suma, your gongura rice looks lip smackingly delicious. Thank you for the mention :-)