Easiest Way to Autumn at dinner Achaari Gongura Rice

Manuel McLaughlin
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Easiest Way to Autumn at dinner Achaari Gongura Rice
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Easiest Way to Autumn at dinner Achaari Gongura Rice Delicious, fresh and tasty.

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. Or even a rice dish using the quintessential Andhra leafy vegetable Gongura or Sorrel leaves: Achaari Gongura Rice.

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You can have Achaari Gongura Rice using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Achaari Gongura Rice

  1. It’s 2 cups of cooked rice.

  2. You need of FOR TEMPERING:.

  3. Prepare 2 tbsp of oil (coconut or any other cooking oil).

  4. It’s 1/2 tsp of mustard seeds.

  5. You need 1/2 tsp of jeera/cumin seeds.

  6. It’s 1/2 tsp of urad dal/split black gram dal.

  7. You need 1 1/2 tsp of chana dal/split chickpea dal.

  8. It’s 2-3 of dry red chilies, broken into 2 pieces (or use green chilies/jalapenos).

  9. You need of Few curry leaves (about 8 to 10).

  10. Prepare 1/4 cup of to 1/3 cup grated coconut (fresh or frozen).

  11. Prepare 1/3-1/4 cup of peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!).

  12. Prepare 1/4 tsp of haldi/turmeric powder.

  13. Prepare 2-3 tablespoons of Gongura/Sorrel leaves pickle; I have used Mother’s pickles.

  14. It’s 1/4 tsp of hing/asafetida powder.

A blog about easy, tasty, innovative and traditional recipes.

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Achaari Gongura Rice step by step

  1. 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..

  1. Stir in dry grated coconut.

Fry or saute on medium low heat, stirring often until the coconut is slightly roasted..

  1. 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.

  2. 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)..

  3. 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..

  1. 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!.

  2. 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!.

  1. Enjoy and Happy Cooking!.

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