Achaari Gongura Rice

Name: Achaari Gongura Rice
Yield: 2 cups
Cuisine: Indian
Ingredients: 2 cups cooked rice; FOR TEMPERING:; 2 tbsp oil (coconut or any other cooking oil); 1/2 tsp mustard seeds; 1/2 tsp jeera/cumin seeds; 1/2 tsp urad dal/split black gram dal; 1 1/2 tsp chana dal/split chickpea dal; 2-3 dry red chilies, broken into 2 pieces (or use green chilies/jalapenos); Few curry leaves (about 8 to 10); 1/4 cup to 1/3 cup grated coconut (fresh or frozen); 1/3-1/4 cup peanuts or cashew nuts (optional but adds a wonderful crunch to the dish!); 1/4 tsp haldi/turmeric powder; 2-3 tablespoons Gongura/Sorrel leaves pickle; I have used Mother’s pickles; 1/4 tsp hing/asafetida powder

Vanitha Bhat @cook_10017275

Achari Gongura Rice – an easy spicy Indian rice using homemade or store bought gongura Indian pickles/achaar; a quick and perfect lunch option!

Vanitha Bhat @cook_10017275

Achari Gongura Rice – an easy spicy Indian rice using homemade or store bought gongura Indian pickles/achaar; a quick and perfect lunch option!

Saved

Ingredients

2 cups

2 cupscooked rice
FOR TEMPERING:
2 tbspoil (coconut or any other cooking oil)
1/2 tspmustard seeds
1/2 tspjeera/cumin seeds
1/2 tspurad dal/split black gram dal
1 1/2 tspchana dal/split chickpea dal
2-3dry red chilies, broken into 2 pieces (or use green chilies/jalapenos)
Few curry leaves (about 8 to 10)
1/4 cupto 1/3 cup grated coconut (fresh or frozen)
1/3-1/4 cuppeanuts or cashew nuts (optional but adds a wonderful crunch to the dish!)
1/4 tsphaldi/turmeric powder
2-3 tablespoonsGongura/Sorrel leaves pickle; I have used Mother’s pickles
1/4 tsphing/asafetida powder

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Steps

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!
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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!
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Enjoy and Happy Cooking!