Contributed By: Meher Manasa
Is it really a festival if one does not wake up to the aroma of lemon or tamarind being cooked into steaming hot rice? How about trying something new this time? Instead of the typical lemon and tamarind, let’s try pulihora this time with Gongura….
- 3 bundles Gongura (without branch)
- Onions (chopped)
- Green Mirchi – 3 chopped
- Red Dried Chilli – 10 chopped
- 1 cup of Groundnuts
- Turmeric Powder
- Mustard Seeds
- Urad Dal
- Chana Dal
Initially, cook the rice and let it cool while we get the pulihora paste ready to mix.
Now, let us get the pulihora paste ready.
First, take a pan on a medium flame add 2 tablespoons of oil. While the oil heats up add Gongura. Mix it well while it becomes a paste. Be aware and have the eyes set on the pan to ensure the leaves do not overcook. The gongura paste is ready now.
Next, take another pan, add a few tablespoons of oil, jeera, mustard seeds, urad dal, chana dal, chopped onions, curry leaves, green Mirchi, dried red chili, groundnuts, and salt (as per requirement) mix it all well till the groundnuts cook.
After that add a pinch of turmeric powder, now add the gongura paste and cook it till the oil separates.
Finally, add the cooked rice to the pan and turn to the low flame while you mix it all well. After mixing it all well Gongura Pulihora is ready to eat!