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Steps to Prepare Ultimate Achaari Gongura Rice

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Achaari Gongura Rice

Before you jump to Achaari Gongura Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

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Even though it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. As soon as you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is certainly not true. A dishwasher is especially economical when it's full before a cycle is commenced. Save even more money by air drying or cool drying your dishes rather than heat drying them.

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We hope you got benefit from reading it, now let's go back to achaari gongura rice recipe. To cook achaari gongura rice you need 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Achaari Gongura Rice:

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

Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. Andhra Gongura Pachadi Recipe is a delicious and spicy chutney with the gongura leaves as the star ingredient. Served best with some piping hot steamed rice and a dollop of melted ghee. Gongura is actually a green leafy veggie that' s called as sorrel leaves in english, pulicha keerai in Tamil, Ambadi in hindi etc. Red Stem Gongura is more sour in taste and very popular for making pickles.

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