Achaari Gongura Rice. How To Make Chinese Fried Rice. A famous delicacy of south India, Gongura rice is so easy to prepare and tastes delicious and can be prepared in minutes. Gongura Pappu makes a great and comforting dish in Andhra Cuisine that blends well with plain rice and rotis.
It is a popular delicacy in Southern Indian and incorporates a variety of spices such as turmeric, asafetida.
Gongura Pulihora Recipe or Gongura rice is sour and spicy rice dish from Andhra, that uses Gongura leaves / Red Roselle Leaves.
Gongura comes in two varieties, green stemmed leaf and red stemmed.
You can cook Achaari Gongura Rice using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Achaari Gongura Rice
- Prepare 2 cups of cooked rice.
- You need of FOR TEMPERING:.
- You need 2 tbsp of oil (coconut or any other cooking oil).
- It's 1/2 tsp of mustard seeds.
- Prepare 1/2 tsp of jeera/cumin seeds.
- It's 1/2 tsp of urad dal/split black gram dal.
- You need 1 1/2 tsp of chana dal/split chickpea dal.
- It's 2-3 of dry red chilies, broken into 2 pieces (or use green chilies/jalapenos).
- Prepare of Few curry leaves (about 8 to 10).
- Prepare 1/4 cup of to 1/3 cup grated coconut (fresh or frozen).
- Prepare 1/3-1/4 cup of peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!).
- You need 1/4 tsp of haldi/turmeric powder.
- Prepare 2-3 tablespoons of Gongura/Sorrel leaves pickle; I have used Mother’s pickles.
- Prepare 1/4 tsp of hing/asafetida powder.
The red stemmed variety is Gongura is a leafy vegetable and has very distinctive sour taste. This is one of main ingredients in. Gongura Pulihora is an easy Indian food recipe that is popular in Andhra. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor.
Achaari Gongura Rice instructions
- TO MAKE ACHAARI GONGURA RICE: Heat oil and once hot, add mustard seeds. As soon as the seeds start to splutter and crackle, add jeera, urad dal, chana dal, dry red chilies, curry leaves and saute for a few seconds..
- Stir in dry grated coconut. Fry or saute on medium low heat, stirring often until the coconut is slightly roasted..
- Stir in peanuts (or cashews if using) and mix well. If the nuts are not roasted, fry for a while other wise proceed with the other ingredients.
- Add haldi powder and 2 to 3 tablespoons of Gongura pickle; mix well (you can add more if needed, so start with 2 tablespoons first)..
- Sprinkle cooked rice over the mixture and mix to combine thoroughly. Do a taste test and add more pickles or salt if needed. Heat through, stirring often on medium heat. Sprinkle hing powder (optional), mix well and remove from heat..
- Serve hot, spicy and jhatpat Achaari Gongura Rice hot or at room temperature. It is best enjoyed with some raita or plain curd on the side. A few crisp papads/potato chips or a fresh and crunchy salad on the side and your soul comforting Indian meal is ready to dig into!.
- Notes Adjust the amount of spices according to personal taste. Use as much or as little as the pickle depending upon the taste of the brand of pickle. The same recipe can be made using any other pickle but make sure it does not have big chunks and is mostly in a paste form!.
- Enjoy and Happy Cooking!.
Gongura Rice is a very easy to prepare recipe. How to cook Sorrel Leafs Rice - How to cook Gongura Pulihora - Easy way to cook gongura Rice - Country Foods. Fresh Gongura Rice is ready to serve. Also a very nice packed lunch for the office or school. It will be a real wonderful treat for the guest without any hassles.
