Little Millet Gongura Pulihora Recipe

This was created by Saritha Balabhadrapatruni during the Millet potluck during Dr. Khader Valli session in Consulate General of India Houston

This recipe uses little millet as the base grain, cooked and combined with a tampered mix of dals and spices, along with a gongura paste made from fresh leaves. The result is a dish that fits well into everyday meals.

Ingredients

Grain Base:

• Little millet – 1 cup (soaked for 8 hours and cooked in 2 cups of water)

Greens and Chillies:

• Gongura leaves – 2 bunches

• Green chillies – 5 (adjust to taste)

Oil:

• Total – 4 tablespoons (2 tbsp for tempering + 2 tbsp for gongura cooking)

Dry Ingredients for Tempering:

• Peanuts – 2 tbsp

• Chana dal – 1 tbsp

• Udad dal – 1 tsp

• Mustard seeds – 1 tsp

• Hing – ½ tsp

• Dry red chillies – 4-5

• Fenugreek seeds – ½ tsp

• Turmeric – ½ tsp

• Salt – 2 tsp (or to taste)

1. 1. Cook Little Millet:
      Soak 1 cup of little millet in water for 8 hours. Drain and cook it with 2 cups of water (1:2 ratio) until the grains are cooked and separate. Set aside to cool.

   2. Prepare Tempering:
      Heat 2 tablespoons of oil in a pan. Once hot, add the dry red chillies, peanuts, chana dal, udad dal, mustard seeds, and hing. Sauté on medium heat until the dals turn golden brown and the mustard seeds start to splutter. Add 3 slit green chillies. Turn off the heat and transfer the tempering into a large mixing bowl.

   3. Cook Gongura Mixture:
      In the same pan, add the remaining 2 tablespoons of oil. Add fenugreek seeds and the remaining green chillies. Sauté for a few seconds, then add the washed and chopped gongura leaves. Add turmeric and salt. Mix well. Cover and cook for about 5 minutes on medium heat until the leaves wilt, change color, and soften. Turn off the heat and allow the mixture to cool.

   4. Blend Gongura Paste:
      Once the cooked gongura mixture has cooled, grind it into a coarse paste using a blender or mixer. No additional water is needed unless the mixture is too dry.

   5. Assemble the Pulihora:
      To the mixing bowl with tempering, add the cooked and cooled little millet. Add the gongura paste and gently mix everything until evenly combined. Adjust salt if needed.

   6. Serve:
      Serve at room temperature or slightly warm. This dish pairs well with plain curd, pickle, or as is for a complete meal.