Tamarind rice with a twist. Instead of using tamarind, we are going to use sorrel leaves. Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. This Gongura Pulihora will make a wonderful kid’s Lunch Box Dish. We can prepare it quickly within minutes and it will be so delicious.
For the traditional South Indian Puliyodarai , the first step is to soak the tamarind and extract the juice. Then we need to prepare the spice powder and then we do the tempering followed by boiling tamarind along with the spice powder we prepared. Finally when the puliyodarai becomes semi-thick with the oil oozing out, then our Puliyodarai will be ready. This can be stored for many days in an air-tight container.
For this Gongura Puliyodarai, we don’t need more spices. We just need to cook the gongura leaves with mustard, fenugreek seeds and red chili and grind it to a coarse paste. Finally we need to prepare tempering and add the tempering, gongura paste to the cooked fluffy rice and mix gently.We need to remember that red sorrel leaves are more sour than the green ones and hence we need to adjust the spice level accordingly.
For travel, we can first make a paste of gongura leaves as i have mentioned above and add the paste to the tempering and cook again till oil oozes out and we can take that thokku for our travel in an air-tight container.
Video Making of Gongura Pulihora Recipe
Other Tamarind Rice varieties
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