Gongura Pulihora

Rinse the rice until the water is mostly clear. Clean the gongura leaves, remove the thick stems and chop the leaves roughly. Slit the green chillies, break the dry red chillies, and rinse the curry leaves. Soak the tamarind in the measured water for 10 minutes, then squeeze and strain the extract.

Add the rinsed rice, water and salt to a pressure cooker. Pressure cook on medium flame for 3 whistles. Let the pressure release naturally for about 10 minutes until the pressure pin drops, then check that the rice is cooked but not mushy. Spread it on a wide plate and let it cool.

RiceWaterSalt

Heat the oil in a kadai on medium flame for 1 minute until hot. Add the gongura, green chilli, turmeric and salt. Cook for 7 to 8 minutes until the leaves wilt fully and the raw smell goes. Add the strained tamarind extract and cook for 3 to 4 minutes until the mixture becomes thick, then transfer it to a bowl.

OilGongura Leaves/Sorrel LeavesGreen ChilliTurmeric PowderSaltTamarindWater

Heat the oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for about 30 seconds until they splutter. Add the urad dal, chana dal, dry red chilli and peanuts, and fry for 3 to 4 minutes until the dals are golden and the peanuts are crisp. Add the curry leaves and asafoetida, then fry for 30 seconds until the leaves are crisp.

OilMustard SeedsUrad Dal (split)Chana DalDry Red ChilliPeanutsCurry leavesAsafoetida

Add the cooled rice and cooked gongura mixture to the tempering. Mix gently with the remaining salt until the gongura mixture coats the rice. Rest for 5 minutes so the rice absorbs the sour taste.

Salt