Achaari Gongura Rice. Achari Gongura Rice – an easy spicy Indian rice using homemade or store bought gongura Indian pickles/achaar; a quick and perfect lunch option! Summers are upon us and everyone is scrambling to satiate their thirst and keep cool with fresh juices, fruits and refreshing salads! Achari Gongura Rice – an easy spicy Indian rice using homemade or store bought gongura Indian pickles/achaar; a quick and perfect lunch option!

Achaari Gongura Rice Typically, Gongura Pachadi is savoured by mixing a healthy spoonful or two of the pachadi with some rice and seasame oil. However, if you are feeling lazy and the entire family wants to eat Gongura Pachadi Annam, a simpler option might be to make Gongura Pulihora. And you will soon see why! You can have Achaari Gongura Rice using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Achaari Gongura Rice

  1. It’s 2 cups of cooked rice.
  2. It’s of FOR TEMPERING:.
  3. Prepare 2 tbsp of oil (coconut or any other cooking oil).
  4. Prepare 1/2 tsp of mustard seeds.
  5. Prepare 1/2 tsp of jeera/cumin seeds.
  6. Prepare 1/2 tsp of urad dal/split black gram dal.
  7. You need 1 1/2 tsp of chana dal/split chickpea dal.
  8. You need 2-3 of dry red chilies, broken into 2 pieces (or use green chilies/jalapenos).
  9. It’s of Few curry leaves (about 8 to 10).
  10. It’s 1/4 cup of to 1/3 cup grated coconut (fresh or frozen).
  11. It’s 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. You need 2-3 tablespoons of Gongura/Sorrel leaves pickle; I have used Mother’s pickles.
  14. You need 1/4 tsp of hing/asafetida powder.

Instant sorrel leaves paste could be used to make many recipes like gongura chicken, gongura mutton, gongura dal, etc. Link for the video of this instant paste will be in the description box below. Gongura has a nice tart taste that makes it unique among all the other green leafy vegetables. Gongura pappu is one of the delicious pappu recipe from Andhra cuisine.

Achaari Gongura Rice instructions

  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..
  2. Stir in dry grated coconut. Fry or saute on medium low heat, stirring often until the coconut is slightly roasted..
  3. 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.
  4. 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)..
  5. 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..
  6. 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!.
  7. 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!.
  8. Enjoy and Happy Cooking!.

Red sorrel leaves are called as gongura in telugu. Dal and gongura cooked together makes this tangy dal gongura pappu. It is served with plain rice, ghee, pickle and papad or its variations. Achari Gosht / Achari Mutton (अचारी गोश्‍त) is a wonderful, pretty simple yet absolutely ravishing recipe which hails from Awadhi cuisine of Uttar Pradesh. Achari Gosht got its name due to the presence of Achari / pickled flavours into it.

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