Gongura Pulihora is an absolute crowd favourite in Andhra Pradesh and Telangana where Gongura is revered.
Gongura is a green leafy vegetable that is singularly identified with Andhra Pradesh. And not without reason. The Telugu people revere Gongura and turn it into yummy dishes with Gongura Pachadi leading the charge. Tangy Gongura Pappu is another favourite. Non-vegetarians use Gongura to make Gongura Mamsam, Gongura Chicken, and Gongura Royyalu.
Typically, Gongura Pachadi is savoured by mixing a healthy spoonful or two of the pachadi with some rice and seasame oil. However, if you are feeling lazy and the entire family wants to eat Gongura Pachadi Annam, a simpler option might be to make Gongura Pulihora.
And you will soon see why!
Recipe for Gongura Pulihora | Gongura Rice | Gongura Annam
Serves: 4
Time: 45 Minutes
Ingredients
- Rice – 1.5 Cups (~350 gms)
- Gongura Leaves – 1 Large Bunch (4 Packed Cups, ~120 gms)
- Oil – 2 tbsp
- Red Chillies – 6 to 8
- Turmeric – 1/2 tsp
- Salt to Taste
- The Tempering
- Mustard Seeds – 1 tsp
- Udad Dal – 1 tbsp
- Chana Dal – 1 tbsp
- Peanuts – 4 tbsp
- Red Chillies – 2
- Curry Leaves – 8 to 10
- Sesame Oil – 1 tbsp
Method to Make Gongura Pulihora | Gongura Rice
- Preparing the Gongura Leaves
- Use only the Gongura leaves and discard all the stems.
- If the leaves are wet, spread them on a cotton towel or cloth for a few minutes to remove the moisture.
- Preparing the Rice
- Wash the rice well and pressure cook the rice with 2.5 cups of water till done. Use a tad bit less water while cooking rice, as we needs the grains to be separate.
- When the rice is cooked, spread it in a large plate to cool.
- Making the Gongura Paste
- In a wok or kadai, heat 2 tbsp of sesame oil.
- Add 6 red chillies and stir-fry for 1 minute.
- Lower the heat and add the gongura leaves.
- Stir-fry till the leaves wilt.
- Turn off the heat and set aside till the gongura leaves cool.
- Once the leaves are cool, grind into a smooth paste.
- Making the Tempering
- In a large kadai, heat 1 tbsp of sesame oil. Use a large kadai because we will make the rice in the same kadai.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Stir fry till the dals are light golden brown. The dals will continue to fry with the other ingredients.
- Add the peanuts, curry leaves, and 2 split red chillies.
- Stir-fry till the peanuts start to pop.
- Turn off the flame.
- Making the Gongura Rice
- To the tempering, add the gongura paste, turmeric and salt; and mix well.
- Add the cooled rice.
- Mix well, and let the Gongura Pulihora rest for 30 minutes.
- Serve with papad and/or curd as accompaniment.
Gongura Pulihora | Gongura Annam | Andhra Roselle Leaves Rice
Gongura Pulihora is rice flavoured with a spicy red sorrel leaf paste. This is a delicacy in Andhra Pradesh and Telangana.
Equipment
- Pressure Cooker
- Kadai or Wok
Ingredients
- 1.5 Cups Rice (~350 gms)
- 4 Cups Gongura Leaves (Leaves of 1 Large Bunch, ~120 gms)
- 2 tbsp Oil
- 6 to 8 Red Chillies
- 1/2 tsp Turmeric
- Salt to Taste
The Tempering
- 1 tsp Mustard Seeds
- 1 tbsp Udad Dal
- 1 tbsp Chana Dal
- 4 tbsp Peanuts
- 2 Red Chillies
- 8 to 10 Curry Leaves
- 1 tbsp Sesame Oil
Instructions
- Wash the rice well and pressure cook the rice with 2.5 cups of water till done.
- When the rice is cooked, spread it in a large plate to cool.
Making the Gongura Paste
- In a wok or kadai, heat 2 tbsp of sesame oil.
- Add 6 red chillies and stir-fry for a few seconds.
- Add the gongura leaves and stir-fry till the leaves wilt.
- Set aside the gongura leaves to cool.
- Once the leaves are cool, grind into a smooth paste.
Making the Tempering
- In a large kadai, heat 1 tbsp of sesame oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Stir fry till the dals are light golden brown. The dals will continue to fry with the other ingredients.
- Add the peanuts, curry leaves, and 2 split red chillies.
- Stir-fry till the peanuts start to pop.
- Turn off the flame.
Making the Gongura Rice
- To the tempering, add the gongura paste, turmeric and salt.
- Mix well.
- Add the cooled rice and mix well.
- Let the Gongura Pulihora rest for 30 minutes.
- Serve with papad and/or curd as accompaniment.
Notes
- Preferably use Gongura with red stems as its leaves are tangier than the Gongura with white/green stems.
- If the leaves are damp or wet, spread them on a cotton cloth for a few minutes to dry them off.
- Use the oil generously while frying/wilting the leaves, otherwise the paste may be powdery in texture.
Sounds so good Aruna. Will look for gongura next time.
I have never heard of gongura before. Sounds good!
Interesting, I’ve never heard of it either x
Thank you Aruna! I am growing ”Roselle” (Hibiscus sabdariffa) and I never knew you could use the leaves. Mine is the red stemmed kind and I am growing it to make tea out of the flower calyxes. Now I can use the leaves too. I am excited to try this.
You can even make a chutney/relish (Gongura Pachadi) and cook it with lentils (Gongura Pappu). Both recipes are on my blog.
If you try his recipes, you will almost qualify to be called an Andhra.
I have always been intrigued by Gongura… do you get it easily in Mumbai?
Very! Ask for Ambada.
Ohh…. Its Ambade is it??? Thanks… will check
What a nice way to indulge in Gongura flavour. I love it!
Very interesting – like this twist!
Sounds wonderful. I have never seen gongura leaves — I guess I should be on the lookout for hibiscus leaves? I wonder if there is a substitute.
Gongura is Roselle, a kind of hibiscus, but not the regular one!
Hi Aruna,
Lovely recipes.
I was born in Visakhapatnam. My Dad was employed with Hindustan Shipyard. I did my schooling till 2nd STD from Fort Convent Girls High School. It was close to the Sea. ?
Just like in your family ,I am married to a Maharashtrian , openmy hubby is a very good cook.
He taught a lot of recipes to my Mom when she was Alive.
My Sis in Law is from Andhra Pradesh.
My niece is married to a Gujju.??
Your Recipes are bringing back all my Childhood memories. Especially * Mangoes*
We used to throw stones at our Neighbors Mango Trees n Bring down the really huge Mangoes. What Fun we used to have. I really miss Visakhapatnam.
Looking forward to more mouthwatering Recipes.
Thank you for the lovely comment, Prameela. 🙂 Thank you for visiting the blog and taking the time to go through the recipes.
Gongura / Roselle leaves are used in various preparations in parts of Maharashtra and North Karnataka. Your recipe was very tempting and motivated me to give it a try. This is the first time I tried this recipe. In this preparation, instead of Sesame oil, I used Cold Pressed Groundnut oil. Enjoyed eating this Gongura Pulihora with curd and papad. Thank you Aruna Panangipally for sharing this recipe.
Thank you for trying the recipe and for the generous feedback.