- 2 cups cooked rice, tossed in a little sesame oil
- 200 grams gongura leaves, finely chopped
- salt to taste
- sesame oil for cooking
- 1 tsp urad dal
- 1 tsp chana dal
- 2 tsp peanuts
- a sprig of curry leaves
- 1/4 tsp asafoetida
For Pulihora Masala
- 1 tsp coriander seeds
- 2 tsp sesame seeds
- 1 tsp chana dal
- 2 dry red chillies
- To begin making the Gongura Pulihora, wash the Gongura leaves well and finely chop them. Have some cooked rice ready and keep it aside.
- In a skillet, dry roast the ingredients mentioned in the Pulihora masala until browned and crisp. Ensure to roast on low to medium heat so the aromas of the dal and coriander come through. Once well roasted grind into a powder. Keep it aside in the mixer grinder.
- In the same pan add the Gongura leaves and saute them for 2 minutes until it softens. Add this softened leaves to the pulihora masala which is still in the mixer grinder.
- Blend the Gongura masala together until you get a almost smooth paste, without adding any water. Keep aside.
- In a heavy bottomed pan, heat a tablespoon of oil over medium heat. Add the mustard seeds, curry leaves, asafoetida and allow it to crackle. Add the Gongura Masala, turmeric powder, salt to this seasoning and saute for about 8 to 10 minutes on medium heat until it becomes like a pickle like chutney.
- Once the Gongura Pulihora masala is ready, add the cooked rice and gently tossed in the pulihora masala until all the rice is well coated with the masala. Check the salt and adjust to suit your taste.
- Cover the pan and allow the flavours to get absorbed into the rice – for about 4 to 5 minutes. Turn off the heat and give the Gongura Pulihora Rice a stir and serve.
- Serve the Gongura Pulihora as it is for lunch.