Gongura pulihora recipe, Sorrel leaves rice

Gongura pulihora/ Sorrel leaves rice is a very popular and delicious variety rice prepared by adding tempered sorrel leaves/ gongura paste to cooked rice and mixed to perfection. These gongura leaves are well known for their sour taste and is abundantly available in monsoon season which is happening currently (May and June). This is one such easy and quick to make one pot meal that is prepared in Andhra Pradesh and any time you miss have tamarind rice you can make this sorrel leaves/ pulichakeerai (khata palanga/ gongura) rice as these leaves are very beneficial to our health because they are source of iron, vitamin C, anti- oxidants, calcium and much more. So next time when you visit store don’t forget to get a bunch of these leaves.

With gongura we can make many variety of dishes but very popular ones are pachadi/pickle and gongura mutton/ chicken. Don’t ask me why I have not posted any of these dishes having my origin from Andhra, because i have no answer for it. We make pachadi/pickle with these gongura leaves and I have no idea as to how it slipped from my mind to post it/ picture it. I will surely post few more recipe with gongura this year. I prepared this rice with sesame oil but you can use regular oil as well. Also the number of dry red red chili can be altered according to your spice level liking. So let’s get to the making of Gongura pulihora!
You may be interested in other recipes below:

Gongura pulihora recipe, Sorrel leaves rice

2020-05-28 23:38:04

Serves 3

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. Gongura/ Sorrel leaves – 1 big bunch
2. Raw Rice – 2 cups
3. Water - 4 cups (to cook rice)
4. Salt - to taste

To roast and grind

1. Red chili – 2 to 4 nos.
2. Methi seeds – ¼ tsp
3. Coriander seeds – ¼ tsp
4. Jeera/ cumin seeds – ¼ tsp
5. Oil - 1 tsp (for gongura leaves)

To temper

1. Mustard seeds – ½ tsp
2. Urad dal – 1 tsp
3. Channa dal – 1 tsp
4. Peanuts – 1 tbsp
5. Dry red chili – 2
6. Curry leaves – a spring
7. Garlic – 2 pearls (optional)
8. Hing – few pinches
9. Oil – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

Take individual stem of gongura/ sorrel leaves and pluck the leaves alone discarding the stem. Wash the gongura leaves welll in enough water to get rid of any sand or dirt. Keep the leaves aside for it to drain the excess water. You can leave it in the colander/ cloth.
Cook 2 cups rice with 4 cups of water in pressure cooker for 4 whistles or in Instant pot for 4 minutes in pressure cook/ Manual mode. When the rice is done fluff it gently.
In a pan dry roast red chili, methi seeds, coriander seeds and jeera/ cumin seeds in low to medium flame. When aromatic put off the flame and allow it to cool down. When the has cooled down, transfer it to a blender and grind it into powder. Keep this aside.
Now heat a tsp of oil in a pan to it add washed sorrel leaves/ Gongura leaves and saute well. As you keep sautéing the the quantity will get reduced also it will start becoming mushy which is normal. Also you start getting nice sour/ tamarind like aroma. Keep sauteeing and once the leaves are cooked fully put off the flame snd let it cool down. When the leaves have cooled down add it into a blender and grind it into paste. Do not add water while grinding. Keep this mixture aside.
Now heat 2 tbsp oil in a pan to it add mustard seeds after it splutters, add peanuts, chana dal and urad dal, after it turns golden brown add dried red chilli, hing, garlic and curry leaves. When aromatic add garlic, saute well and add turmeric powder and ground sorrel leaves/ gongura paste. Saute well for few seconds then add the dry roasted powder. Saute well for a minute then add cooked rice and salt. Mix well in low flame and when everything looks combined put off the flame. Serve it hot!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Gongura pulihora with step by step images

Take individual stem of gongura/ sorrel leaves and pluck the leaves alone discarding the stem. Wash the gongura leaves welll in enough water to get rid of any sand or dirt. Keep the leaves aside for it to drain the excess water. You can leave it in the colander/ cloth.
Cook 2 cups rice with 4 cups of water in pressure cooker for 4 whistles or in Instant pot for 4 minutes in pressure cook/ Manual mode. When the rice is done fluff it gently.
In a pan dry roast red chili, methi seeds, coriander seeds and jeera/ cumin seeds in low to medium flame. When aromatic put off the flame and allow it to cool down.
When the mixture has cooled down, transfer it to a blender and grind it into powder. Keep this aside.
Now heat a tsp of oil in a pan to it add washed sorrel leaves/ Gongura leaves and saute well. As you keep sautéing the quantity will get reduced also it will start becoming mushy which is normal. Also you start getting nice sour/ tamarind like aroma. Keep sauteeing and once the leaves are cooked fully put off the flame and let it cool down. This process will not take much time.
When the leaves have cooled down add it into a blender and grind it into paste. Do not add water. Keep this mixture aside.
Now heat 2 tbsp oil in a pan to it add mustard seeds after it splutters, add peanuts, chana dal and urad dal, after it turns golden brown add dried red chilli, hing, garlic and curry leaves. When aromatic add garlic, saute well and add turmeric powder and ground sorrel leaves/ gongura paste. Saute well for few seconds.
Now add the dry roasted powder and salt. Saute well for a minute then add cooked rice and salt if needed. Mix well in low flame and when everything looks combined put off the flame. Serve it hot with fryums/ potato fry!