Last time when I got my hands on fresh Gongura (red sorrel leaves), I tried out this delightful rice. It was more like Gongura Pachadi but was a little different in a few things and we liked this version much better.
So for Day 2 BM #25, I am posting this for the letter G.
Rice 2 cups (I used Sona Masoori)
Gongura / Red Sorrel Leaves 2 cups
Onions , finely chopped 1/2 cup
Salt as needed
Turmeric 1/4 tsp
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1 tsp, Red Chillies 1-2, Curry Leaves few, Asafoetida 1/8 tsp, Green Chillies slit 3-4, Peanuts handful)
Lime Juice as needed (Optional)
To Roast and Grind -
Sesame seeds 1 Tbsp
Coriander seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds / Methi seeds pinch
Dry Red Chillies 1-2
Method Of Preparation -
Cook the rice separately (I use the rice cooker) and spread in a serving bowl to cool.
Pick the leaves without the stalks and wash them thoroughly.
Dry fry the sesame seeds and keep aside to cool.
In a heated pan, add a splash of oil and fry coriander seeds, mustard seeds, fenugreek seeds and dry red chillies until they are just brown. (Judge by the nice aroma of the coriander seeds!!) Keep aside to cool.
Powder the sesame seeds, coriander seeds, mustard seeds, fenugreek seeds and red chillies and set aside.
In the same heated pan, add a teaspoon oil, fry the gongura leaves until they become soft and mushy.
Remove from fire and let it cool.
In a heated pan, add oil and prepare the seasoning by adding
Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Red Chillies, Curry Leaves, Asafoetida, Green Chillies and Peanuts.
After the mustard seeds crackle and the dals are golden brown, add the onions, saute until they are translucent and add the fried/wilted gongura leaves.
Add in the sesame spice powder, salt, turmeric and mix well.
Remove from heat and mix it in the cooked rice. Check for taste and squeeze in some lemon/lime juice.
Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
Preparation time 30 min