Gongura Pickle is a native dish of Coastal Andhra and people rave for it whenever it is made.This dish is a spin on the traditional recipe of Pulihora(tamarind Rice) using Sorrel Leave(Gongura).
Preparation time: 45 minutes
Serving: 4-5 people
Rice – 2 cups (cooked and cooled)
Salt – to taste
Gongura / Sorrel Leaves – 2 cups
Mustard Seeds – 2 tsp
Fenugreek Seeds – 1 tsp
Red Chillies – 6
Oil – 2 Tablespoon
Tamarind Paste – 2 tsp
Coriander Seeds – 2 Tablespoon
Sesame Seeds – 1 Tablespoon
Turmeric Powder – 1tsp
Mustard Seeds – 2tsp
Urad Dal – 2 tsp
Channa Dal – 2 tsp
Peanuts – 1/4 cup
Asafoetida – 1tsp
Curry Leaves – few springs
Sesame Oil – 3 Tablespoon
To make paste:
1.Heat 2tsp oil in a wide bottom non-stick pan, and add mustard seeds, fenugreek seeds, green chilies and red chilies and fry till golden brown
2.Add the gongura leaves and fry until soft and roasted. Let it cool completely.
3. Roast the coriander and sesame seeds and keep aside allowing it to cool.
4. Grind the gongura mixture with the coriander and sesame seeds, tamarind, turmeric and salt into a smooth paste(do not add any water).
5.Take the cooked and cooled rice in a bowl and spread without any lumps. Take some oil in your palm and toss the rice with the oil.
6. Add the ground paste to the rice and mix with hand gently so that you dont mash the rice.
7.Heat 3 Tablespoon sesame oil in a large pan and add urad dal, channa dal, roast a little
8.Splutter mustard seeds,jeera.
9.Add peanuts asafoetida and curry leaves and roast until peanuts lightly browned.
10.Pour the tempering over cooled rice and mix thoroughly.
Let it sit for 1 hour before serving so that the rice will seep in the flavors.
Tamarind rice will be soggy if you put too much water while cooking your rice,just add enough water to have the rice cooked and dry.You can use a fork to mix the rice with the paste without making it mushy.I used Brown rice here for a healthier option.If you are a peanut lover like me you can add more peanuts :).When you taste the ground gongura paste it should be slightly spicier and saltier because after adding it to the rice the taste will subside a bit because the rice absorbs the flavors.