Gongura rice
Andhra style gongura rice recipe made with cooked millet rice. But you can make this recipe using any rice or millet or quinoa.
Servings 4
Ingredients
Ingredients to make gongura paste
- 1 cup gongura leaves tightly packed
- 1 green chili
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- ¼ cup water
Ingredients to make gongura rice
- 6 cups cooked millet rice
- ¼ cup peanuts
- 3 tbsp oil
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- 1 tablespoon sesame seeds
- ¼ teaspoon cumin seeds
- ¼ tsp mustard seeds
- ¼ teaspoon turmeric powder
- 1 red chili
- Salt to taste
Instructions
- Cook the millet or rice and cool it completely.
- Take the roselle leaves, fenugreek seeds, cumin seeds, mustard seeds and green chili in a mixer jar. Grind it into a smooth paste using little water. I used about ¼ cup of water.
- Now take a pan, heat it, and add oil. Once the oil gets heated add cumin seeds, mustard seeds, red chili, and peanuts.
- Let the peanuts fry for couple of minutes and then add urad dal, chana dal. Let all these fry till they turn golden brown.
- We usually like the crunchy dal and groundnuts, so I take these aside into a bowl and add ground gongura mixture to the remaining oil. This is optional and you can add the mixture to the tadka as well.
- Add some water (around 2 or 3 tbsp) to the mixer jar, shake it well, and add it to the pan.
- Let the mixture cook on a medium flame for 5 minutes. Add turmeric powder and salt to this mixture.
- After cooking for a couple of more minutes, you will see that oil is oozing out of the mixture. Switch off the flame once the oil oozes out.
- Add cooked millet, tadka, sesame seeds to the gongura mixture, and mix it very well. Adjust salt if required.
- Gongura rice is ready to serve! This will be a very filling and nutritious breakfast or lunch. You can even have it for dinner.
Notes
- Adjust green chili and red chili according to your spice level.
- You can use little amount of black pepper powder as well.