Gongura Pulihora, Roselle Leaves Rice,Red Sorrel leaves spicy rice, How to prepare Gongura pulihora

Gongura  Pulihora is traditional  and popular Andhra pulihora recipe. It is also called as Roselle and Red Sorrel in English, Pulicha keerai in Tamil, Pundi palya in Kannada. It comes in 2 different varieties, with green stem and with red stem. I got green stem roselle leaves in Wednesday market @Jolarpetai. But we use to get red color stem roselle leaves at mom's place @Adoni which is bit sour than green stem roselle.I never saw Roselle(Gongura) Flowers before, it's very beautiful🌺. ** I used very little amount of tamarind juice as I am using green stem roselle leaves, if you are using Red stem leaves avoid using tamarind juice. 

    It's spicy with tart flavour and taste. I just loved the flavours used in this pulihora where we use Methi seeds(menthulu), mustard seeds(avalu) and sesame seeds (nuvullu). It's very easy to prepare one pot meal. We can have it for lunch with a cup of fresh curd along with papad and sun dried chillies(majjiga  mirapakkay).

  The leaves decorated in the pic are Roselle(gongura) flowers as I used green stem Roselle flowers are green. Red stem roselle flowers are beautiful than green 😊🍁🌺

Let's start recipe 

              Gongura Pulihora

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 bowl
Category : Rice items / Pulihora
Recipe Cuisine: Andhra 
Main ingredients : Gongura/Red                                      Sorrel Leaves 

Author : ArunaSarasChandra

Ingredients

Cooked Rice - 1 bowl/2 cups(cook rice such that each grain is seperated)

Oil - 1/2 tsp

Turmeric powder - 1/4 tsp

For grinding

Gongura/ Red Sorrel - 1bunch

Sesame seeds(nuvullu) - 11/2 tsp

Mustard seeds (avallu)- 1/2 tsp

Methi seeds(Menthullu) - 1/4 tsp

Red chilli - 2 to 4 

For seasoning

Oil - 3 tsp

Ground nuts - 3 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1 tsp

Urad & Chana dal - 1 tsp

Curry leaves - 1 sprig

Green chilli - 4 to 5

Red chilli - 2 

Hing - 1 pinch

Tamarind juice - 1 tsp(optional)

Salt - as per taste

Instructions

1) Wash and soak rice for 15 minutes. For 1 glass rice add 2 glasses of water and 1/2 tsp of oil and cook it. Later spread the rice into plate and add turmeric powder. Also extract  1 tsp of tamarind juice and keep it ready. 

2) While cooking rice lets prepare for pulihora paste. Take a bunch of red/green sorrel remove only leaves from it. 

3) Wash the leaves in water 2 to 3 times. 

4) Take a pan dry fry sesame, mustard, Methi seeds along with red chilli and take it in to plate. Do not burn it, fry it on low flames.

5) Now add 1 tsp of oil and then add washed red/ green sorrel leaves and fry it. 

6) Fry the leaves till it becomes smooth and water evaporates. Let it cool. 

7) Take a mixer jar add fried seeds and chilli first, grind it to fine powder. 

8) Now add fried gongura to the above and grind it to a paste.  And take the paste into cup. If need add little amount of water. 

9) Dry fry groundnuts and take it into plate.

10) Add 3 tsp of oil let it heat for a second then add mustard seeds once it start splutters add urad and Chana dal. Once they started changing color add cumin seeds, hing curry leaves  red & green chillies one after other and fry it on medium to low flames. 

11) Now add grinded paste, 1 tsp of tamarind juice mix everything well on medium flames fry it till oil oozes out. 

12) Now add salt, fried ground nuts (half) and mix everything well and switch off the flames. 

13) Now add 1/2 part of pulihora paste to the rice and mix it well. 

14) If required add some more paste and mix well by adding remaining ground nuts. 

Yummy, tasty and delicious Gongura pulihora is ready. Serve it with papad, sun dried mirchi, curd and enjoy😋😋. 

Note

 * You can add ground after adding urad and Chana dal too. I like crunchy groundnuts so I added later. 

* Adjust red chillies according to your red chilli spicy. Red chilli I used are very spicy so I used only two, otherwise you can add 3 to 5 red chillies. 

* You can avoid tamarind juice still if you are using green stem leaves according to your wish. 

Tips

** By adding 1 tsp of oil while cooking rice will makes rice  fluffy and each grain separated which is very important to get perfect pulihora. 

** Keep Gongura Pulihora aside for minimum 1 hr aside before serving to get perfect taste. 

** Do not add pulihora paste all at once. As it becomes to sour. 

Also Check other Rice and  chutney varieties by clicking the link below image👇

   Amla Rice/ Usirikaya Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Kashmiri Pulao

Coconut milk pulao

                 Brinjal chutney

                   Kobbari perugu pachadi

Ridge gourd chutney

         Coriander Tomato chutney

                        Cocnut Chutney

            Raw Mango Moong dal chutney

                  Pudina coconut chutney

Hope you like this traditional Gongura Pulihora recipe. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄