BM #99 Day 18 - 

For today I have a classic pulihora recipe from my home state. I already made a different version here. This is a No Onion No Garlic recipe and is suitable for festive occasions as well.

I made the gongura mix a day early, refrigerated it  and used it on 2-3 occasions as needed.

Ingredients - 

Rice 3 1/2 cups (I used Sona Masoori)
Gongura / Red Sorrel Leaves 2 cups 
Green Chilies slit 3-4
Salt as needed
Turmeric 1/4 tsp
Seasoning (Oil 2 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1 tsp, Red Chillies 1-2, Curry Leaves few, Asafoetida 1/8 tsp, Peanuts handful)
Tamarind as needed 
To Roast and Grind - 
Chana Dal 1 Tbsp
Urad Dal 1 tsp
Coriander seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds / Methi seeds pinch
Dry Red Chillies 1-2


Method Of Preparation -

Cook the rice separately and spread in a serving bowl to cool.

Pick the leaves without the stalks and wash them thoroughly.

In a heated pan, fry chana dal, urad dal, coriander seeds, mustard seeds, fenugreek seeds and dry red chillies until they are just brown. Keep aside to cool. Powder all of them and set aside.

In the same heated pan, add a teaspoon oil, fry the gongura leaves and green chilies until they become soft and mushy. 

Remove from fire and let it cool.

Grind the wilted gongura leaves, green chilies and tamarind. Add in the spice powder from step 3. And give them a good mix so the powder mixes well with the gongura paste.

In a heated pan, add oil and prepare the seasoning by adding 
Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Red Chillies, Curry Leaves, Asafoetida and Peanuts.

After the mustard seeds crackle and the dals are golden brown, add the gongura paste, add in the salt, turmeric and mix well and remove from heat.

The gongura pulihora mix is now ready. 


Mix it in the cooked rice. Serve it as part of a meal.


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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99




Preparation Time 30 minutes
Serves 8-10

10 comments

  1. The rice looks very tempting . I have never tasted these leaves , so wondering about the flavour imparted , but I am sure they must be tasting amazing .

     
  2. Suma Gandlur Says:
  3. I feel happy that I get gongura locally but honestly, I think it lacks it's robust flavor compared to the one available back home. I notice the difference more when I make pappu but pulihora is a different thing. It tastes awesome and with thst podi of yours, this pulihora must gave tasted amazing.

     
  4. Puliogarae and peanuts loaded in it is my love .this plate sounds just the same ..pass me please..

     
  5. sushma Says:
  6. Pulihora with gongura tastes so good. My family loved it when I made it couple of months ago. Your dish looks too good.

     
  7. Once I used gongura in a dish, but it was an utter flop. So I stopped buying it. This pulihora recipe sounds so delicious and the tanginess of the leaves would well balance in this rice. Will try this version when I get the leaves.

     
  8. Srividhya Says:
  9. Gongura pulihora is on my todo list for quite sometime. Thanks for sharing the no onion no garlic recipe. I have bookmarked this one.

     
  10. Kalyani Says:
  11. Gonghura pickle (with or without garlic) takes me back to my hyderabad days where I had a colleague whose wife would regularly pack this for me. and after that, everyday would be gonghura + rice + some nei (ghee).. your pulihora looks inviting !

     
  12. Srivalli Says:
  13. This is a fantastic dish Harini. We make pappu and chutney more and yes the pulihora was done in two different ways for the blog. I guess the dish doesn't come to mind often, though we all loved it much! Love the way your pulihora looks.

     
  14. cookwithrenu Says:
  15. gongura leaves look similar to bathua to me though not sure. However making a pulao with it is a fantastic idea and it really looks yum

     
  16. Swati Says:
  17. I never made pulihora masala from scratch.. always used the store bought masala.I think should try it next time when I decide to make Pulihora rice.

     
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