Ingredients:
Raw Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
Dry Red Chillies – 3 no
Green Chillies – 5 or to taste
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 2tsp
Chanadal – 2 tsp
Asafoetida (hing) – generous pinch
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Salt – to taste
Method:
- In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
- Blend to a smooth paste.
- In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies, green chillies, turmeric powder, curry leaves.
- Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
- Add seasoned gongura paste with the cooked rice and gently mix well until blended.
- Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.
Enjoy with papad.
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