Recipes & Tips›Pulihora with Gongura
Cooking Tips
Pulihora with Gongura
పులిహోర గోంగూర — పులిహోర వంట
Cook rice so the grains sit apart, spread it on a wide plate and let the steam leave. In a pan heat a spoon of oil or the oil from the jar. Splutter mustard, chana dal, urad dal, a dry red chilli, curry leaves and a handful of groundnuts. Turn the flame low. Add pulihora gongura, a pinch of turmeric and salt only if the jar needs it. Our gongura is already seasoned, so taste first.
Fold that into the cooled rice with a light hand. Cover for ten minutes. Serve with appadams or plain, and a few pieces of avakaya if the day is a festival. Do not add tamarind. The gongura is the sour.
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