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Before you jump to Achaari Gongura Rice recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.
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We hope you got insight from reading it, now let’s go back to achaari gongura rice recipe. You can cook achaari gongura rice using 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Achaari Gongura Rice:
- You need 2 cups cooked rice
- Prepare FOR TEMPERING:
- Take 2 tbsp oil (coconut or any other cooking oil)
- Get 1/2 tsp mustard seeds
- Take 1/2 tsp jeera/cumin seeds
- Provide 1/2 tsp urad dal/split black gram dal
- You need 1 1/2 tsp chana dal/split chickpea dal
- Use 2-3 dry red chilies, broken into 2 pieces (or use green chilies/jalapenos)
- Use Few curry leaves (about 8 to 10)
- Prepare 1/4 cup to 1/3 cup grated coconut (fresh or frozen)
- You need 1/3-1/4 cup peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!)
- You need 1/4 tsp haldi/turmeric powder
- Take 2-3 tablespoons Gongura/Sorrel leaves pickle; I have used Mother’s pickles
- Prepare 1/4 tsp hing/asafetida powder
Instructions to make Achaari Gongura Rice:
- TO MAKE ACHAARI GONGURA RICE: - Heat oil and once hot, add mustard seeds. - - As soon as the seeds start to splutter and crackle, add jeera, urad dal, chana dal, dry red chilies, curry leaves and saute for a few seconds.
- Stir in dry grated coconut. - - Fry or saute on medium low heat, stirring often until the coconut is slightly roasted.
- Stir in peanuts (or cashews if using) and mix well. If the nuts are not roasted, fry for a while other wise proceed with the other ingredients
- Add haldi powder and 2 to 3 tablespoons of Gongura pickle; mix well (you can add more if needed, so start with 2 tablespoons first).
- Sprinkle cooked rice over the mixture and mix to combine thoroughly. Do a taste test and add more pickles or salt if needed. - - Heat through, stirring often on medium heat. Sprinkle hing powder (optional), mix well and remove from heat.
- Serve hot, spicy and jhatpat Achaari Gongura Rice hot or at room temperature. It is best enjoyed with some raita or plain curd on the side. A few crisp papads/potato chips or a fresh and crunchy salad on the side and your soul comforting Indian meal is ready to dig into!
- Notes - - Adjust the amount of spices according to personal taste. - - Use as much or as little as the pickle depending upon the taste of the brand of pickle. - - The same recipe can be made using any other pickle but make sure it does not have big chunks and is mostly in a paste form!
- Enjoy and Happy Cooking!
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