Gongura Pulihora

Gongura Pulihora
Gongura Pulihora

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!

Serves: 4

Time: 45 Minutes


  1. Rice – 1.5 Cups
  2. Gongura Leaves – 2 Packed Cups
  3. Peanuts – 1/4 Cup
  4. Fenugreek Seeds – 1/4 tsp
  5. Mustard Seeds – 1 tsp
  6. Udad Dal – 1 tsp
  7. Chana Dal – 1 tsp
  8. Red Chillies – 4
  9. Turmeric – 1/4 tsp
  10. Curry Leaves – 8 to 10
  11. Sesame Oil – 4 tbsp
  12. Salt to Taste


  1. Pressure cook the rice with 3 cups of water.
  2. When the rice is cooked, spread it in a large plate to cool.
  3. Over medium heat, dry roast the fenugreek seeds till they start to change colour.
  4. Grind the fenugreek seeds into a fine powder.
  5. In a wok or kadai, heat 2 tbsp of sesame oil.
  6. Add two split red chillies and stir-fry for 1 minute.
  7. Add the gongura leaves and stir-fry till the leaves wilt.
  8. Set aside the gongura leaves to cool.
  9. Once the leaves are cool, grind into a smooth paste.
  10. In a wok or kadai, heat 2 tbsp of sesame oil.
  11. Add mustard seeds and wait till they splutter.
  12. Add the udad dal and chana dal.
  13. Stir fry till the dals are light golden brown.
  14. Add the peanuts, curry  leaves, and 2 split red chillies.
  15. Stir-fry till the peanuts start to pop.
  16. Add the gongura paste and mix well.
  17. Add the roasted fenugreek powder, turmeric, and salt.
  18. Mix well.
  19. Add the rice and mix well.
  20. Serve with papad and/or curd as accompaniment.
Gongura Pulihora
Gongura Pulihora



  1. 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.

  2. 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.

    1. 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 would love to hear your thoughts and suggestions. Do leave me a comment.