Gongura Pulihora / Red Sorrel Leaves Rice
1cup Sona Masuri rice or equivalent
1large bunch Red Sorrel leaves/Gongura
1 tbsp Tamarind Pulp
Salt to taste
1 tbsp Sesame Oil
1 tbsp Oil
for roast and grind:
1 tbsp Sesame seeds
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
2 tbsp Oil
1 tsp Mustard seeds
1 tbsp Black gram
1 tbsp Split Bengal gram
1/4 cup Groundnuts
3-4 light colored long Green chillies,slit
1/2 tsp Turmeric powder
2 Red chillies
a sprig of Curry leaves
a pinch of strong Asafoetida
Prep:10 min, Cook:40 min, Ready in:50 min.
1. Dry roast fenugreek seeds,mustard seeds,red chillies and sesame seeds separately until they are well roasted and remove it and let it cool.
2. Remove the leaves from the stems carefully and wash them properly for 3-4 times.Drain them in the colander until all the water drains away.
3. In the same pan heat 1 tbsp oil and add stemmed and sorrel leaves and fry until they wilt and become slightly mushy,cool the mixture.Add tamarind pulp at the end.
4. Grind the roasted seeds to a fine powder and add sauteed sorrel leaves and grind to a smooth paste.
5. Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
6. Heat 2 tbsp oil in a deep bottomed kadai/pan and crackle mustard seeds.
7. Add ground nuts and fry them until they turn slight red in color and the skin begins to split.
8. Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.Add curry leaves, asafoetida, turmeric powder and fry half a minute.Add ground gongura mixture and let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins. Switch off the flame and let it cool completely.
9. Reserve some portion(2-3 tbsp) of the gongura mixture we prepared now and add cooled and spread rice along with salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more gongura mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.
Red Sorrel leaves are slightly tangy hence I added just little bit of tamarind,if you are using green sorrel leaves variety add more tamarind to it.Always make the rice bit tangy so that it will taste nice once it settles down.