Gongura (Sour greens)
1) Cook rice as usual. Make sure the rice grains are seperate after they are cooked. Mostly we use Sona masoori rice or basmati for this type of rice.
2) Take a kadai (pan) and add 2-3 spoons of oil in it. After oil is heated add the chopped Gongura leaves to it. The leaves will be cooked in very less time. Add salt to it and turmeric. Mix thoroughly and put it aside.
3) Next is preparation of the tadka (popu/poni) for the pulihora. Take a small kadai and add sufficiant oil to it. After oil is heated properly, add mustard seeds and let it splutter. Add red chillies, asafoetida (Hing/inguva), peanuts, chana dal and little urad dal to it. Cook till all the dals turn color and the peanuts and well fried.
4) Spread the rice in big bowl easy to mix. Add the fried gongura mixture as well as the tadka to it. Mix all of them thoroughly till each grain of rice color is changed. Do not mash or use much pressure while mixing (otherwise the rice will become sticky or mushy, Rice should be seperated to get the exact taste). Garnish with coriander and serve.