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.