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

Name: Gongura Rice / Pulihora (Gongura / Red Sorrel Leaves Rice - Andhra / Telangana style)
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 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; 2 cups cooked rice; handful 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#FA - 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.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2 servings

Spice powder -
2 tbsp.sesame seeds
1 tbsp.coriander seeds
1 tbsp.chana dal
1 tsp.urad dal
1/2 tsp.fenugreek seeds
3-4dry red chilies
Other Ingredients -
2 cupscooked rice
handfulgongura leaves, washed, drained and finely chopped
2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1-2whole dry red chilies
1/4 tsp.asafoetida (hing)
1 tsp.urad dal (split black gram)
1 tbsp.chana dal (Bengal gram)
1-2green chilies, slit
2 tbsp.roasted peanuts / cashew nuts
1 sprigcurry leaves
salt to taste
1/2 tsp.turmeric powder
coriander leaves to garnish

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Steps

20-25 minutes

1

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 and drain the gongura leaves. Chop them finely and Keep aside.
2

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.
3

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.
4

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