Gongura Pulihora | Andhra Style Red Sorrel Leaves Rice

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

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.

Red Sorrel Leaves Rice

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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.
Red Sorrel Leaves Rice
Votes: 0
Rating: 0
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Rate this recipe!
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
For the ground paste
For the making the gongura pulihora
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
For the ground paste
For the making the gongura pulihora
Red Sorrel Leaves Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
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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