Gongura Pulihora | Gongura Annam | Andhra Roselle Leaves Rice

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Gongura Pulihora is an absolute crowd favourite in Andhra Pradesh and Telangana where Gongura is revered.

Gongura Pulihora | Gongura Annam | Gongura Rice from Andhra Pradesh
Gongura Pulihora | Gongura Annam | Gongura Rice

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

  1. Rice – 1.5 Cups (~350 gms)
  2. Gongura Leaves – 1 Large Bunch (4 Packed Cups, ~120 gms)
  3. Oil – 2 tbsp
  4. Red Chillies – 6 to 8
  5. Turmeric – 1/2 tsp
  6. Salt to Taste
  7. The Tempering
    1. Mustard Seeds – 1 tsp
    2. Udad Dal – 1 tbsp
    3. Chana Dal – 1 tbsp
    4. Peanuts – 4 tbsp
    5. Red Chillies – 2
    6. Curry Leaves – 8 to 10
    7. Sesame Oil – 1 tbsp

Method to Make Gongura Pulihora | Gongura Rice

  1. Preparing the Gongura Leaves
    1. Use only the Gongura leaves and discard all the stems.
    2. If the leaves are wet, spread them on a cotton towel or cloth for a few minutes to remove the moisture.
  2. Preparing the Rice
    1. 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.
    2. When the rice is cooked, spread it in a large plate to cool.
  3. Making the Gongura Paste
    1. In a wok or kadai, heat 2 tbsp of sesame oil.
    2. Add 6 red chillies and stir-fry for 1 minute.
    3. Lower the heat and add the gongura leaves.
    4. Stir-fry till the leaves wilt.
    5. Turn off the heat and set aside till the gongura leaves cool.
    6. Once the leaves are cool, grind into a smooth paste.
  4. Making the Tempering
    1. In a large kadai, heat 1 tbsp of sesame oil. Use a large kadai because we will make the rice in the same kadai.
    2. Add mustard seeds and wait till they splutter.
    3. Add the udad dal and chana dal.
    4. Stir fry till the dals are light golden brown. The dals will continue to fry with the other ingredients.
    5. Add the peanuts, curry leaves, and 2 split red chillies.
    6. Stir-fry till the peanuts start to pop.
    7. Turn off the flame.
  5. Making the Gongura Rice
    1. To the tempering, add the gongura paste, turmeric and salt; and mix well. 
    2. Add the cooled rice.
    3. Mix well, and let the Gongura Pulihora rest for 30 minutes.
  6. Serve with papad and/or curd as accompaniment.

Gongura Annam | Gongura Pulihora: A spicy, tangy rice made with Roselle leaves.
Gongura Annam | Gongura Pulihora
Gongura Rice | Gongura Annam | Gongura Pulihora

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.
Prep Time 5 mins
Cook Time 40 mins
Course Lunch, Main Course
Cuisine Andhra Pradesh, Indian, South Indian, Telangana
Servings 4 People

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.
Keyword Andhra Gongura Rice, Gongura Annam, Gongura Pulihora

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