Andhra Gongura Pulihora Recipe | Gongura Puliyodharai | Spicy Red Roselle Leaves Rice
Andhra Gongura Pulihora, also known as Gongura Puliyodharai, is a flavorful South Indian rice dish made using Gongura leaves, commonly referred to as Red Roselle. This tangy, spicy dish is a popular delicacy in Andhra Pradesh and offers a delightful combination of savory spices and fresh herbs. Gongura leaves are widely used in Andhra cuisine, and they add a unique, tart flavor to the rice. This recipe is perfect for lunch, and it pairs wonderfully with a side of yogurt chutney.
Course: Lunch
Cuisine: South Indian
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Rice | 2 cups |
| Gongura Leaves (Red Roselle) | 300 grams, washed and finely chopped |
| Salt | 2 teaspoons, or to taste |
| Sesame (Gingelly) Oil | 3 tablespoons |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Roasted Peanuts (Moongphali) | 1/2 cup |
| Curry Leaves | 2 sprigs, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
For Puliyodharai Masala
| Puliyodharai Masala Ingredients | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 tablespoon |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Dry Red Chillies | 4 pieces |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Cook the Rice:
Begin by washing the rice thoroughly. Add it to a pressure cooker with 4 cups of water. Close the lid and cook for 2 whistles. After the second whistle, reduce the heat to low and let the rice simmer for another 3-4 minutes. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the cooker and transfer the rice to a wide bowl or plate. Drizzle a little sesame oil over the rice and toss it gently to keep the grains separate and prevent it from becoming sticky. Let the rice cool to room temperature. -
Prepare the Gongura Leaves:
While the rice is cooking, wash the Gongura leaves thoroughly, removing any stems. Finely chop the leaves and set them aside. -
Roast the Puliyodharai Masala:
In a dry skillet, roast the coriander seeds, sesame seeds, chana dal, methi seeds, and dry red chillies on medium heat until they turn golden brown and aromatic. Stir constantly to prevent burning. Once roasted, remove the spices from the skillet and allow them to cool. Once cooled, grind them into a smooth powder using a mixer or spice grinder. Set this masala powder aside. -
Prepare the Tempering:
Heat sesame oil in a heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and peanuts. Fry them until they turn golden brown and crisp. -
Cook the Gongura Leaves:
Once the dals and peanuts are roasted, add the finely chopped curry leaves, asafoetida, and turmeric powder. Stir for a few seconds to release the aroma of the spices. Next, add the chopped Gongura leaves along with salt to taste. Cook for 1-2 minutes, or until the Gongura leaves soften. -
Combine the Rice and Masala:
Add the freshly ground Puliyodharai masala powder to the cooked Gongura leaves and stir well. Let it cook for another couple of minutes to allow the flavors to meld. Now, gently add the cooled rice to the pan and mix until the rice is evenly coated with the Gongura masala. Adjust the salt as per your taste. -
Let the Flavors Infuse:
Cover the pan with a lid and allow the rice to rest for 4-5 minutes on low heat. This will help the rice absorb all the delicious flavors. -
Serve and Enjoy:
Transfer the Andhra Gongura Pulihora to a serving bowl and serve hot. This dish is best enjoyed with a side of fresh tomato-onion thayir pachadi (yogurt chutney) for a complete and satisfying meal.
Tips:
- Gongura Leaves: Fresh Gongura leaves are key to the distinct tart flavor of this dish. If you cannot find fresh Gongura, you can use frozen Gongura leaves as an alternative.
- Rice: Use any variety of rice, but long-grain Basmati rice works particularly well for this recipe.
- Adjusting Spice Levels: If you prefer a milder dish, you can reduce the amount of dry red chillies used in the masala.
- Storage: Gongura Pulihora can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with a little oil before serving.
Andhra Gongura Pulihora is a quintessential South Indian rice dish bursting with bold, tangy, and spicy flavors. The distinct tartness of Gongura leaves combined with the crunchy tempering of dals, peanuts, and spices creates a deliciously aromatic rice dish that is perfect for a lunch or dinner spread. Whether enjoyed on its own or with a side of yogurt chutney, this dish is sure to become a favorite in your kitchen!
