Gongura Rice / Pulihora (Gongura / Red Sorrel Leaves Rice - Andhra / Telangana style)

 

           Gongura Rice / Pulihora is a traditional and a very popular Andhra / Telangana cuisine. It is also known as Gongura Puliyodharai. A great way to use up any leftover rice is to prepare this simple and yummy dish. It is a spicy and tangy fried rice prepared with sorrel leaves that are naturally sour in taste. 

          This dish can be relished for breakfast and a quick brunch / lunch. Very easy to prepare, it is also a perfect lunch box meal or a picnic meal that can be served as it is or with some chips, papad or fryums. 

          Gongura is widely used in many ways in Andhra / Telangana cuisine. The leaves are tangy in taste and it is used to make pickles, dal, chutney and non-veg. dishes. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          

Spice powder - 

2 tbsp. sesame seeds

1 tbsp. coriander seeds

1 tbsp. chana dal

1 tsp. urad dal

1/2 tsp. fenugreek seeds

3-4 dry red chilies

Other Ingredients - 

• 2 cups cooked rice
• handful of gongura leaves, washed, drained and finely chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts / cashew nuts
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a smooth powder. Keep aside. 

          Wash, drain and finely chop the gongura leaves. Keep aside. 

           Heat oil in a pan and temper with red chilies, cumin seeds and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the chopped gongura leaves, turmeric powder and salt. Mix well and sauté till it is wilted and the moisture has evaporated.

          Next add 2 tbsp. of the spice powder, peanuts and the cooked rice. Stir fry for 2-3 minutes on a medium flame till the rice is well coated with the masala. 

          Garnish with coriander leaves and enjoy just as it or with pickle and papad for a comforting meal. 

Dry roast all the dry spices till you get a nice aroma. Set aside to cool & then grind into a smooth powder. Keep aside. 

                    Wash and drain the gongura leaves. 

                     Chop them finely and Keep aside. 

        Heat oil & temper with red chilies, cumin seeds & mustard seeds. 

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves. Sauté for a few seconds.

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.

Add the spice powder, peanuts & the cooked rice. Stir fry for 2-3 minutes till the rice is well coated with the masala. 

                        Garnish with coriander leaves.

              Enjoy just as it is or with pickle & papad for a comforting meal.