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.