Thursday, 10 January 2019

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 beautiful๐ŸŒบ. ** 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 ๐Ÿ˜Š๐Ÿ๐ŸŒบ

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 enjoy๐Ÿ˜‹๐Ÿ˜‹. 



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 image๐Ÿ‘‡


   Amla Rice/ Usirikaya Pulihora


  









                 Brinjal chutney


                   Kobbari perugu pachadi




         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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in MyTaste


Thanks for visiting my blog,
ArunaSaraschandra ๐Ÿ˜„





7 comments:

  1. Very well described detailed delicious healthy recipe...

    ReplyDelete
    Replies
    1. Sry For for late reply di.. Thanks for visiting my blog, it mean alot for me๐Ÿ˜Š❤️๐ŸŒบ

      Delete
  2. Fantastic preparation n presentation

    ReplyDelete
  3. Woww.. So yummy... Looking forward many more delicious

    ReplyDelete
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