Gongura pulihora (Gongura rice)

 

 

Gongura, which is a green vegetable, is very popular in Andhra Pradesh. The leaves are very sour. The most common and popular dish is a pickle version known as gongura pacchadi. Gongura can be used to flavor rice and the tanginess enhances the taste!

 

Gongura is available in many parts of India. Most of the Indian stores in USA sell bunches of fresh gongura.

 

The other dishes you can make with gongura are dal and pulusu.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

•      1 to 2 cups gongura leaves
•      1 cup rice
•      1 Tsp. turmeric powder
•      Salt to taste
•      3 Tbsp. oil
•      3 or 4 red chiles
•      1 Tbsp. chana dal
•      1 Tbsp. urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chiles
•      1 inch ginger (finely chopped)
•      A pinch hing (Asafetida)
•      3 Tbsp. peanuts
•      A few curry leaves
•      3 Tbsp. sesame seeds

 

Directions:

 

1.      Cook rice and see that the grains separate.
2.      Set aside.
3.      Remove gongura leaves from stems, wash and dry in a towel.
4.     Chop the leaves.
5.     Heat oil in a thick deep pan. Add red chiles, chana dal, urad dal and mustard seeds.
6.     Add peanuts and cook till peanuts are nicely fried.
7.     When mustard seeds splutter, add hing and curry leaves.
8.     Add gongura leaves and keep stirring till the leaves completely wilt.
9.     When the leaves are cooked, add cooked rice, turmeric powder and salt.
10.     Remove from stove and mix thoroughly.
11.     Roast sesame seeds without oil.
12.     Add a pinch of red chile powder and grind.
13.     Add sesame powder to the mixed rice and mix well.
14.     Let the rice rest for about an hour and serve along with kheera raita or carrot raita.

 

 

 

 

 

 

 

Urad dal pappu (Maa ki dal) / Black gram dal

In south India, urad dal is used mainly for making idli, dosa, vada etc. It is not very popular as a side dish with rice. But, in North India it is very popular and served as a special dish, when guests are entertained! One reason for this is, urad is a good source of protein and during winter months, in North India, it is a good source of nutrition.

Usually, a few spoons of rajma is added to make the dal tastier. It is common practice to mix two or more varieties of lentils to enhance the taste and improve nutrition.

                                             


Urad and rajma after soaking:


 

                                           


Tomato, onion and garlic after cooking:

                                             


After adding milk to the cooked paste:

                                             


After adding cooked urad to the masala paste:

                                            


Ingredients:

•      1 Cup urad (whole with skin)
•      2 Tbsp. rajma
•      3 or 4 tomatoes
•      1 Medium sized onion (chopped)
•      1 inch ginger
•      3 or 4 pods garlic
•      Fresh cream
•      1/2 cup milk
•      3 to 4 Tbsp. oil
•      2 inch cinnamon stick
•      3 or 4 cardamom
•      2 cloves
•      Bay leaf
•      1 Tsp. turmeric powder
•      3 Tsp. dhania powder
•      2 Tsp. garam masala
•      2 Tsp. chile powder
•      Salt to taste
•     Cilantro for garnish

Directions:

1.      Wash  urad and rajma and soak together overnight in enough water
2.      Cook the dal in a pressure cooker for 4 to 5 whistles.
3.      Clean and grind ginger, garlic and onion into a paste.
4.      Grind tomatoes without adding water.
5.      Heat oil in a thick bottomed vessel.
6.      Add cinnamon, cardamom and cloves.
7.      After a minute, add bay leaf.
8.      Add onion, garlic and ginger paste.
9.      Cook for a minute or two.
10.      Add the tomato paste and cook.
11.      Keep stirring and let it cook till all the fluid is evaporated.
12.      Add milk and cook for 3 to 4 minutes.
13.      Add cooked dal and let it cook.
14.      Add all the powders. Keep stirring so that dal does not burn.
15.      Add some fresh cream and keep cooking.
16.      When the required consistency is reached, turn off the stove.
17.      Garnish with fresh cream and cilantro and serve.

 

Kheera perugu pacchadi (Kheera raita) Cucumber in yogurt

During summer time, even looking at kheera (cucumber) slices, quenches the thirst! Cucumber is very cooling and soothing during hot months. There are a lot of beauty tips using cucumber!

Cucumber raita is easy to prepare and is an uncooked food, except for seasoning!  Refrigerated raita is very soothing.

 

 

 

 

 

 

 

 

Ingredients:

•      2 large or 3 or 4 small cucumbers
•      1 1/2 cups yogurt
•      Salt to taste
•      2 green chiles
•      1 inch ginger (chopped fine)
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      1 Tsp. oil
•      A pinch of hing (Asafetida)
•      A few curry leaves
•      Cilantro for garnish

Directions:

1.      Peel and grate cucumber.
2.      Beat curd without adding water.
3.      Squeeze fluid out of grated cucumber (optional) and add it to curd.
4.      Add salt.
5.      Mix well.
6.      Heat oil and add mustard and jeera seeds.
7.      When mustard seeds splutter, add hing.
8.      Add green chile and ginger. Cook for a minute.
9.      Add curry leaves.
10.      Add seasoning to curd mixture.
11.      Garnish with cilantro and let it cool.
12.      Serve it after refrigerated.

Nice side dish for pulihora or parathas.