Gongura Pulihora | Andhra Style Red Sorrel Leaves Rice

Gongura Pulihora is an Andhra special spicy mixed rice prepared with red sorrel leaves with spices. This is very quick and easy to make Pulihora.

Andhra is famous for its gongura pachadi, which we make in couple of different methods. I have a Gongura Podi, Gongura Pappu, I have even made a fried rice with gongura and it was so delicious. When I had an unexpected day off because of the incessant rain, this was our mini thali. This rice is again from Amma’s recipe collection dairy.

As with all Pulihora, this rice tastes even better when it stays for about fours hours after preparing.

Gongura Pulihora | Andhra Style Red Sorrel Leaves Rice

Ingredients

1 cup Cooked Basmati Rice

For the ground paste

2 cups Red Sorrel Leaves / Gongura Akka
4 nos Green Chillies
4 cloves Garlic
1 tsp Cumin Seeds
1/2 cup Onions
1 tsp Cooking Oil

For the Tempering

2 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Chana Dal / Bengal Gram Dal
4 Cloves Garlic
1/2 tsp Cumin Powder roasted
Salt to taste
Handful Curry Leaves
3 Dry Red Chillies

Wash and soak the rice for 20 mins. Then cook and keep it ready. You can have it spread for it to cool down.

For the ground paste
Pick and wash the sorrel leaves, let the water drain away.
Heat a nonstick pan, saute all the ingredients listed except the green leaves.
Once it cools down, take all the ingredients along with the greens in a mixer, and grind to a smooth paste.

For making the rice

Heat oil in a nonstick pan, tempering with mustard seeds, curry leaves, dry red chilies, chana dal, urad dal, garlic cloves and saute well.
Next, add the ground greens paste and add salt. Cook till oil comes out on the sides and the paste is cooked completely.
Now add the cooked rice and gently combine well. Sprinkle the roasted cumin powder and adjust salt.
Serve hot with papad.

Gongura Pulihora | Andhra Style Red Sorrel Leaves Rice

Gongura Pulihora is an Andhra special spicy mixed rice prepared with red sorrel leaves with spices. This is very quick and easy to make Pulihora.

• CourseMain Dish - Rice
• CuisineAndhra Pradesh
• By Cook MethodStovetop
• OccasionEveryday Meal
• By DietVegetarian

Servings2 people

Prep Time10 Minutes

Cook Time20 Minutes

Ingredients

For the ground paste

• 2cups Red Sorrel Leaves / Gongura Akka
• 4nos Green Chillies
• 4cloves Garlic
• 1tsp Cumin Seeds
• 1/2cup Onions
• 1tsp Cooking Oil

For the making the gongura pulihora

• 1cup Cooked Basmati Rice
• 2tsp Cooking Oil
• 1/2tsp Mustard Seeds
• 1/2tsp Urad dal
• 1/2tsp Chana Dal/ Bengal Gram Dal
• 4 Cloves Garlic
• 1/2tsp Cumin Powder roasted
• Salt to taste
• Handful Curry Leaves
• 3 Dry Red Chillies

Instructions

For the ground paste

1. Pick and wash the sorrel leaves, let the water drain away.
2. Heat a nonstick pan, saute all the ingredients listed except the green leaves.
3. Once it cools down, take all the ingredients along with the greens in a mixer, and grind to a smooth paste.

For making the Gongura Pulihora

1. Wash and soak the rice for 20 mins. Then cook and keep it ready. You can have it spread for it to cool down.
2. Heat oil in a nonstick pan, tempering with mustard seeds, curry leaves, dry red chilies, chana dal, urad dal, garlic cloves and saute well.
3. Next, add the ground greens paste and add salt. Cook till oil comes out on the sides and the paste is cooked completely.
4. Now add the cooked rice and gently combine well. Sprinkle the roasted cumin powder and adjust salt.
5. Serve hot with papad.

This is part of November Week 1, Cooking from Cookbook Challenge Group.

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Posted in: Indian Cook