Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, achaari gongura rice. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Achaari Gongura Rice is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Achaari Gongura Rice is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook achaari gongura rice using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Achaari Gongura Rice:
- Get 2 cups cooked rice
- Take FOR TEMPERING:
- Make ready 2 tbsp oil (coconut or any other cooking oil)
- Make ready 1/2 tsp mustard seeds
- Make ready 1/2 tsp jeera/cumin seeds
- Make ready 1/2 tsp urad dal/split black gram dal
- Make ready 1 1/2 tsp chana dal/split chickpea dal
- Make ready 2-3 dry red chilies, broken into 2 pieces (or use green chilies/jalapenos)
- Make ready Few curry leaves (about 8 to 10)
- Make ready 1/4 cup to 1/3 cup grated coconut (fresh or frozen)
- Prepare 1/3-1/4 cup peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!)
- Prepare 1/4 tsp haldi/turmeric powder
- Take 2-3 tablespoons Gongura/Sorrel leaves pickle; I have used Mother’s pickles
- Get 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!
So that is going to wrap this up with this special food achaari gongura rice recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
