Yum! Yum! Yum!

I have tried several variations in Pulihora so far. When I was making Gongura Pachadi, the slurpy sorrel leaves gave me a hint that I can make Pulihora with it too. On the same day witnessed my fav Vah Chef Snajay Tumma is showcasing Gongura Pulihora in his cookery show. Ola, Wat a conincidence. Quickly I noted down the recipe then, and bringing the fusion Gongura Pulihora recipe for you now. Here is the recipe, Njoy!


Ingredients:-
Red Sorrel Leaves - Gongura Leaves - 1 bunch ( 2 cups leaves)
Cooked White Rice - 2 cups (preferred Sona Masoori or short grain rice)
Tamarind Pulp - 1 Tbsp ( Optional)
Oil - 2 Tbsp
Red Chili - 3
Chana Dal - 1 Tbsp
Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp
Green Chili - 4
Curry Leaves - 10
Peanuts  - 10
Cashew nuts - 5

To Roast and Grind:
Fenugreek Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Red Chili Whole - 3

Preparatory Steps:

• Separate the sorrel leaves from stems, Wash under lukewarm water and cook in non-stick pot with closed lid. In 5 min, the leaves will wilt and becomes soft coming together. Switch off the stove and let it cool in the same pan. 
• Roast the ingredients under Roast and Grind Section in non-stick pan. Let them cool for few minutes and grind them into fine powder in the small mixie jar. Now add the sorrel leaves paste to the same mixie jar and grind it along with roasted seed powders.
• Taste the paste if it is not that sour in taste, now you can add the 1 Tbsp tamarind paste and grind it again. ( If the sorrell leaves are very sour you can skip the Tamarind Paste)

Method:

1. Heat the non-stick pan and add 2 Tbsp of Oil. Once the oil is hot add Red Chili, Chana Dal, Urad Dal. As they start browning, add Mustard Seeds wait until they splutter. Now add turmeric powder, curry leaves and green chili. Now add pea nuts and fry with other lentils. 
2. Add the sorrel leaves paste to the pan and mix it with oil and lentils. Now add salt and mix it with paste. 
3. Add cooked white rice to the pan and mix it with paste until each rice grain is coated with paste. Taste and adjust the salt as needed. 
4. Now top with chopped cashew nuts. Switch off the stove and transfer Gongura Pulihora to the serving bowl and serve warm or cold. It suits perfect for Lunch Box as well.

Tips:

• Fenugreek Seeds are critical in this recipe, they enhance the flavor or Gongura Leaves and brings the best out in this recipe.
• While roasting the seeds, first roast the fenugreek seeds and then roast mustard seeds separately. If you roast them combined, mustard seeds get roasted more compare to fenugreek as they are small in size.
• For this recipe always pick Red Sorrel leaves as they are very sour than Green Sorrel leaves.
• Tamarind paste is optional, use it only if the Sorrel leaves paste is not that sour. At the end after tempering if the rice is not sour enough, don't get panic, add 1 Tbsp of Lime Juice. 
• At the end you can add finely chopped onion to the rice or serve the rice with onion slices, as the raw onions and gongura combination taste best.