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Andhra Gongura Pulihora Recipe | Gongura Puliyodharai | Spicy Red Roselle Leaves Rice

Andhra Gongura Pulihora Recipe | Gongura Puliyodharai | Spicy Red Roselle Leaves Rice

By Admin
Prep Time Total in 45 M
Course Lunch
Cuisine South Indian Recipes
Diet Vegetarian

The Andhra  Gongura Puliyodharai 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 used in Andhra Cuisine and many recipes are made using gongura leaves and this one is an absolute delicacy.

Ingredients

  • 2 cups Rice
  • 300 grams Gongura Leaves (Red Roselle)
  • washed and finely chopped
  • 2 teaspoons Salt
  • to taste
  • 3 tablespoons Sesame (Gingelly) Oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Asafoetida (hing)
  • 1 teaspoon White Urad Dal (Split)
  • 1 teaspoon Chana dal (Bengal Gram Dal)
  • 1/2 cup Roasted Peanuts (Moongphali)
  • 2 sprig Curry leaves
  • finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • For Puliyodharai Masala
  • 1 tablespoon Coriander (Dhania) Seeds
  • 2 tablespoon Sesame seeds (Til seeds)
  • 1 tablespoon Chana dal (Bengal Gram Dal)
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 4 Dry Red Chillies

Instructions

Step 1

To begin making the Andhra Gongura Puliyodharai Recipe, prep all the ingredients and keep them ready

Step 2

Wash the rice well and add it into a pressure cooker along with 4 cups of water

Step 3

Cover the pressure cooker and cook the rice for 2 whistles

Step 4

After 2 whistles, turn the heat to low and simmer the rice for 3 to 4 minutes and turn off the heat

Step 5

Allow the pressure to release naturally

Step 6

Once the pressure releases, open the cooker, transfer the rice to a wide place and drizzle a little sesame oil and toss the rice gently and keep aside to cool

Step 7

We do this, so the rice remains grainy and not sticky

Step 8

Wash the Gongura leaves, remove the stems and only use the leaves

Step 9

Finely chop the Gongura leaves and keep this aside

Step 10

In a skillet, dry roast the ingredients mentioned in the Puliyodharai masala until browned and crisp - chana dal, coriander seeds, sesame seeds, methi seeds and red chillies

Step 11

Ensure to roast on low to medium heat so the aromas of the dal and coriander come through

Step 12

Once well roasted, turn off the heat and allow it to cool

Step 13

Once cooled add it to a small jar of the mixer grinder and blend into a smooth powder

Step 14

Keep it aside

Step 15

In a heavy bottomed pan, heat a few tablespoon of sesame oil over medium heat

Step 16

Add the mustard seeds, urad dal, chana dal and raw peanuts

Step 17

Allow the dals and peanuts to roast well until it is crisp and golden brown

Step 18

 Once done stir in the curry leaves, asafoetida and stir for a few seconds

Step 19

Add the chopped Gongura leaves, salt, turmeric powder, salt and for a few minutes

Step 20

The Gongura leaves cook very quickly and will become soft in about a minute

Step 21

Once the leaves become soft, add the ground masala and stir for another couple of minutes

Step 22

 Finally add the cooked rice to the Gongura Puliyodharai masala and stir well to combine until all the rice is well coated with the masala

Step 23

Check the salt and adjust to suit your taste

Step 24

Cover the pan and allow the flavors to get absorbed to make the Gongura Puliyodharai get all its flavours - for about 4 to 5 minutes

Step 25

Turn off the heat and transfer the Gongura Puliyodharai to a serving bowl and serve hot

Step 26

Serve the Andhra Gongura Puliyodharai as it is for lunch or dinner along with a tomato onion thayir pachadi and enjoy a wholesome and delicious meal

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