Andhra Gongura Pulihora Recipe (Gongura Puliyodharai) | Spicy Red Roselle Leaves Rice
Introduction:
Andhra Gongura Pulihora, also known as Gongura Puliyodharai, is a traditional South Indian rice dish infused with the distinctive tartness of Gongura (red roselle) leaves and the vibrant flavors of roasted spices and sesame oil. This dish is a perfect balance of tangy, spicy, and savory elements, making it a popular choice for a wholesome lunch or dinner. Served with a cooling side of yogurt chutney, it promises to tantalize your taste buds while offering a nutritional boost.
Cuisine: South Indian
Course: Main Course
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | 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 | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram) | 1 teaspoon |
| Roasted Peanuts | 1/2 cup (Moongphali) |
| Curry Leaves | 2 sprigs (finely chopped) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Sesame Seeds (Til) | 2 tablespoons |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Dry Red Chilies | 4 whole |
Instructions:
Step 1: Cooking the Rice
- Begin by washing the rice thoroughly to remove any excess starch.
- Add the washed rice to a pressure cooker with 4 cups of water.
- Close the cooker and cook the rice for 2 whistles on medium heat.
- After the second whistle, reduce the heat to low and simmer the rice for an additional 3–4 minutes.
- Turn off the heat and allow the pressure to release naturally.
- Once the pressure has released, open the lid and transfer the rice to a large plate or shallow container.
- Drizzle a little sesame oil over the rice and gently toss it to prevent the grains from sticking together. Set the rice aside to cool.
Step 2: Preparing the Gongura (Red Roselle) Leaves
- Wash the Gongura leaves thoroughly to remove any dirt or pesticides.
- Discard the stems and finely chop the leaves. Set the chopped leaves aside.
Step 3: Roasting the Spices
- In a skillet or frying pan, dry roast the following ingredients until they are golden brown and aromatic:
- Chana dal
- Coriander seeds
- Sesame seeds
- Methi seeds
- Dry red chilies
- Keep the heat on low to medium while roasting to prevent burning. Stir occasionally to ensure even roasting.
- Once the ingredients are well roasted, turn off the heat and let them cool.
- Once cooled, transfer the roasted ingredients into a small jar or mixer grinder. Blend them into a smooth powder. Set this spice powder aside.
Step 4: Preparing the Gongura Pulihora Masala
- In a heavy-bottomed pan or skillet, heat 2–3 tablespoons of sesame oil over medium heat.
- Add the mustard seeds to the hot oil. Once they begin to splutter, add the urad dal, chana dal, and roasted peanuts.
- Sauté the dals and peanuts until they turn crispy and golden brown.
- Add the finely chopped curry leaves and a pinch of asafoetida (hing), stirring for a few seconds.
- Now, add the chopped Gongura leaves along with salt and turmeric powder. Cook for 1–2 minutes until the leaves become soft and wilted. Gongura leaves cook quickly, so keep an eye on them to avoid overcooking.
Step 5: Combining the Rice with the Gongura Masala
- Add the freshly ground masala powder to the cooked Gongura mixture. Stir well to combine and allow the flavors to meld together for another 2–3 minutes.
- Once the masala is well mixed, add the cooked rice to the pan. Gently stir to coat the rice with the Gongura masala evenly.
- Taste the rice and adjust the salt if necessary.
- Cover the pan with a lid and let the rice sit for 4–5 minutes, allowing the flavors to infuse fully into the rice.
Step 6: Serving
- After 5 minutes, turn off the heat and transfer the Gongura Pulihora to a serving bowl.
- Serve the Andhra Gongura Pulihora hot, ideally with a side of Tomato Onion Thayir Pachadi (a yogurt-based chutney) or any curry of your choice.
Tips for the Best Gongura Pulihora:
- Rice Texture: Be sure not to overcook the rice in the pressure cooker. The rice should be fluffy and non-sticky for the best texture in the final dish.
- Adjusting Spice Levels: If you prefer a milder version of Gongura Pulihora, reduce the number of dry red chilies and skip the fenugreek seeds.
- Roasting Spices: Always roast the spices on low to medium heat to bring out the full flavor without burning the ingredients.
- Gongura Variations: While red roselle leaves (Gongura) are traditional, some variations use tamarind for tanginess. However, Gongura’s unique flavor gives this dish its signature taste.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 56g |
| Protein | 8g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 800mg |
| Calcium | 80mg |
| Iron | 2.5mg |
Conclusion:
The Andhra Gongura Pulihora is a fragrant and flavorful rice dish that pairs beautifully with tangy yogurt chutney, making it a great option for lunch or dinner. With its unique combination of roasted spices, Gongura leaves, and sesame oil, this dish provides a rich burst of flavors and textures. Whether you are a fan of South Indian cuisine or new to it, this recipe is sure to become a favorite in your culinary repertoire!
