Andhra Style Gongura Pulihora Recipe - Spicy Red Roselle Leaves Rice
The Andhra Style Gongura Pulihora Recipe is a delicious south indian rice dish that is made from Red Roselle Leaves also known as Gongura leaf. The Gongura leaf is widely sued in southern part of Andhra Pradesh and many recipes are made using gongura leaves and this one is an absolute delicacy. The Gongura Pulihora Recipe is a spicy and tangy dish that is made from precooked rice and tossed in south indian spices.
Serve the Andhra Style Gongura Pulihora as it is for lunch or along with a main course south indian thali meal.
If you like south indian rice recipes then you must try some of our favorites like
15 M
30 M
45 M
4 Servings
Ingredients
- 2 cups Cooked rice , tossed in a little sesame oil
- 200 grams Gongura Leaves (Red Roselle) , finely chopped
- Salt , to taste
- Sesame (Gingelly) Oil , oil for cooking
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 2 teaspoon Roasted Peanuts (Moongphali)
- 1 sprig Curry leaves
- 1/4 teaspoon Bhindi (Lady Finger/Okra) For Pulihora Masala
- 1 teaspoon Coriander (Dhania) Seeds
- 2 teaspoon Sesame seeds (Til seeds)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 2 Dry Red Chilli
How to make Andhra Style Gongura Pulihora Recipe - Spicy Red Roselle Leaves Rice
To begin making the Andhra Style Gongura Pulihora Recipe, wash the Gongura leaves well and finely chop them. Have some cooked rice ready and keep it aside.
In a skillet, dry roast the ingredients mentioned in the Pulihora masala until browned and crisp. Ensure to roast on low to medium heat so the aromas of the dal and coriander come through. Once well roasted grind into a powder. Keep it aside in the mixer grinder.
In the same pan add the Gongura leaves and saute them for 2 minutes until it softens. Add this softened leaves to the pulihora masala which is still in the mixer grinder.
Blend the Gongura masala together until you get a almost smooth paste, without adding any water. Keep aside.
In a heavy bottomed pan, heat a tablespoon of oil over medium heat. Add the mustard seeds, curry leaves, asafoetida and allow it to crackle. Add the Gongura Masala, turmeric powder, salt to this seasoning and saute for about 8 to 10 minutes on medium heat until it becomes like a pickle like chutney.
Once the Gongura Pulihora masala is ready, add the cooked rice and gently tossed in the pulihora masala until all the rice is well coated with the masala. Check the salt and adjust to suit your taste.
Cover the pan and allow the flavors to get absorbed into the rice - for about 4 to 5 minutes. Turn off the heat and give the Gongura Pulihora Rice a stir and serve.
Serve the Gongura Pulihora as it is for lunch or along with a main course south indian thali meal.
