Achaari Gongura Rice
Achaari Gongura Rice

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, achaari gongura rice. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Achaari Gongura Rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Achaari Gongura Rice is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have achaari gongura rice using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Achaari Gongura Rice:
  1. Prepare 2 cups cooked rice
  2. Take FOR TEMPERING:
  3. Get 2 tbsp oil (coconut or any other cooking oil)
  4. Take 1/2 tsp mustard seeds
  5. Prepare 1/2 tsp jeera/cumin seeds
  6. Take 1/2 tsp urad dal/split black gram dal
  7. Make ready 1 1/2 tsp chana dal/split chickpea dal
  8. Get 2-3 dry red chilies, broken into 2 pieces (or use green chilies/jalapenos)
  9. Get Few curry leaves (about 8 to 10)
  10. Get 1/4 cup to 1/3 cup grated coconut (fresh or frozen)
  11. Get 1/3-1/4 cup peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!)
  12. Take 1/4 tsp haldi/turmeric powder
  13. Get 2-3 tablespoons Gongura/Sorrel leaves pickle; I have used Mother’s pickles
  14. Prepare 1/4 tsp hing/asafetida powder
Instructions to make Achaari Gongura Rice:
  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!

So that’s going to wrap it up for this special food achaari gongura rice recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!