Tuesday, September 16, 2008
This is the traditional dish of Andhra. This dish is prepared with white sorrel leaves . But if it is not available u can use red sorrel leaves .
Preparation :-
- Take 1 big bunch of white sorrel leaves . Separate its leaves , wash them and dry them on a cloth .
- In mean time soak 3 lemon size tamarind in sufficient water for 20 mins and extract its juice .
- When leaves r dried u can start the process .
- Heat a pan add 2 tspns oil , When it turns hot add sorrel leaves and mix nicely .
- Let this fry nicely . When it is fried switch off the stove .
- Add 5 tspn chilly powder ( i used three mangoes pickles chilly powder ) , 2 & 1/2 tspns salt ( i used tatasalt ) , 1/4 tspn turmeric powder , 1/4 tspn fenugreek powder and 1/4 tspn mustard seeds powder on top of it .
- When this mixture gets completely cooled grind it in mixcy.
For Preparing Pulusu :-
- Take another pan add 2 tspns oil , do seasoning by adding 1/2 tspn urad dal , 1tspn bengal gram , 3 dry red chillies , 1/4 tspn fenugreek powder , add 1/4 tspn asafoetida.
- Now add tamarind extract and 1/4 tspn turmeric . Let this boil nicely and it should become thick . ( just like how we prepare pulusu for tamarind rice) . Switchoff the stove.
- After 5 mins add grinded sorrel leaves mixture in tamarind mixture and mix nicely.
- In a bowl heat 1/2 cup oil and switch off . When it is cooled add to gongura mixture and mix nicely .
- Transfer the contents to a air tight container / plastic bottle .
- It is better to store this pickle in freeze .
- This will be good for 1 month.
- If u r using red sorrel leaves use only 1 lemon size tamarind .
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This is not rice pulihora...this is pickle kind of recipe and I used white gongura which is not sour at all ...so we need to add tamarind for the pickle to stay long.It is called as pulihora gongura as it tastes like pulihora and another reason iswe make pulusu preparation same like pulihora. so nothing wrong in recipe.
Regards,
Preethi