Gongura Pulihora

Instructions

1. 1

   Cook the Rice

   • Wash the sona masuri rice thoroughly under running water until the water runs clear.
   • Cook the rice with 3 cups of water in a pressure cooker (2 whistles on high heat) or in a pot until each grain is separate and cooked through.
   • Once cooked, immediately spread the rice on a large plate or tray. Drizzle 1 teaspoon of sesame oil over it and gently fluff with a fork. Let it cool down completely to prevent it from becoming mushy when mixed.
2. 2

   Prepare the Gongura Paste

   • Heat 1 tablespoon of sesame oil in a pan over medium heat.
   • Add the slit green chilies and sauté for 30 seconds.
   • Add the packed gongura leaves to the pan. Sauté for 5-7 minutes, stirring occasionally, until the leaves wilt completely, change color, and become mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled gongura and chili mixture to a grinder or blender. Blend into a coarse paste without adding any water.
3. 3

   Prepare the Tempering and Cook the Paste

   • In the same pan, heat the remaining sesame oil over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the chana dal, urad dal, and peanuts. Fry for 2-3 minutes, stirring continuously, until they turn light golden and aromatic.
   • Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds.
   • Lower the heat, add the hing, and immediately add the ground gongura paste to the pan.
   • Add the turmeric powder and salt. Mix everything well and cook for 3-4 minutes, stirring constantly, until the paste thickens and oil begins to separate from the sides.
4. 4

   Combine and Serve

   • Turn off the heat. Add the cooled, cooked rice to the pan with the gongura mixture.
   • Gently mix everything together, ensuring the gongura paste evenly coats every grain of rice without breaking them.
   • Let the Gongura Pulihora rest for at least 20-30 minutes to allow the flavors to meld beautifully.
   • Serve at room temperature or slightly warm with papad, raita, or a simple potato fry.