Gongura Pulihora

Gongura or Sorrel leaves or Ambada is a great leafy vegetable which is used in so many different ways in Indian dishes. This dish is one of those versatile dishes. This is rice with sorrel leaves. This is sour rice and instead of tamarind juice or lemon juice or grated raw mango we used cooked ground sorrel leaves here and it is yummy

Gongura Pulihora (Rice with sour sorrel leaves)

Gongura Pulihora

Ingredients:

1. For Sorrel rice
   1. 2 cups rice cooked and set aside to cool
   2. 1 cup ground sorrel leaves paste
   3. 1 teaspoon each of salt, sugar, sesame seeds
   4. 1/2 teaspoon turmeric
   5. 2 tablespoons oil
   
   For tempering
   1.1 teaspoon each of cumin, mustard seeds, urad dal (black gram), chana dal
   2. 3 dried red chillies
   3. few curry leaves
   
   

   For Sorrel leaves paste
   1. In a pressure cooker cook the sorrel leaves with 1/2 teaspoon turmeric for 2 whistles and let cool.
   2. Grind to a fine paste
   
   For Sour Sorrel leaves rice
   In a pan heat the oil and fry chana dal, urad dal, cumin, mustard seeds and dried chilly till the seeds start to crackle. Add sesame seeds, turmeric salt, sugar and curry leaves and fry for a couple of more minutes. Add the sorrel leaves paste and cook for five minutes. Add the cooked rice and mix well. Cover and simmer for 5 minutes. Garnish with cilantro. Let it cool a bit and enjoy

1. Also try Sour rice with raw mango
2.              Sour rice with Tamarind

Maamidi Pulihora

Grated Raw mango

Mamidi Pulihora is one of those seasonal dishes which is delicious. This dish is made with freshly grated green mango so it can be only made in the Mango season. I had this dish for the first time in one of my friend's home and I got hooked onto it. And here is the recipe for you to enjoy

Maamidi Pulihora (Sour rice with raw mango)

Mango Rice

Ingredients:

1. 1 medium sized raw mango peeled, pitted and grated
2. 2 cups rice cooked
3. 2 tablespoons oil
4. 1 handfull each of cashew pieces, peanuts
5. 1/2 teaspoon each of cumin, mustard seeds, asafoetida, salt, turmeric, finely chopped ginger
6. 1 teaspoon each of urad dal, chana dal (soaked for 10 minutes), sesame seeds
7. 1 big or 2 green chillies chopped, few curry leaves, 2 dried red chillies
8. Cilantro for garnish

In a pan heat the oil and fry the peanuts for a couple of minutes.  Add cumin, mustard seeds, urad dal, cashew pieces and let them splutter. Let them all get fried. Now add rice and grated mango and mix well. cover and simmer on low for 5-7 minutes stirring occasionally. Garnish with cilantro and let it cool a bit and serve.

Also try Tamarind Rice (Pulihora)