Gongura Pulihora Recipe

Tamarind rice with a twist. Instead of using tamarind, we are going to use sorrel leaves. Sorrel Leaves has a natural tanginess. Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. This Gongura Pulihora will make a wonderful kid’s Lunch Box Dish. We can prepare it quickly within minutes and it will be so delicious.

For the traditional South Indian Puliyodarai , the first step is to soak the tamarind and extract the juice. Then we need to prepare the spice powder and then we do the tempering followed by boiling tamarind along with the spice powder we prepared. Finally when the puliyodarai becomes semi-thick with the oil oozing out, then our Puliyodarai will be ready. This can be stored for many days in an air-tight container.

For this Gongura Puliyodarai, we don’t need more spices. We just need to cook the gongura leaves with mustard, fenugreek seeds and red chili and grind it to a coarse paste. Finally we need to prepare tempering and add the tempering, gongura paste to the cooked fluffy rice and mix gently.We need to remember that red sorrel leaves are more sour than the green ones and hence we need to adjust the spice level accordingly.

For travel, we can first  make a paste of gongura leaves as i have mentioned above and add the paste to the tempering and cook again till oil oozes out and we can take that thokku for our travel in an air-tight container.

Other Tamarind Rice varieties

1. Karnataka Style Tamarind Rice
2. Kudo Millet Tamarind Rice
3. Temple Style Puliyodarai
4. Andhra Pulihora

Recipe Card for Gongura Pulihora Recipe:

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Gongura Pulihora Recipe

Course: Rice Varieties

Cuisine: Andhra, Indian

Equipments Needed

• Heavy Bottomed Pan
• Mixer Grinder
• Pressure Cooker

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 204kcal

Author: Sowmya Venkatachalam

Gongura Pulihora, a tangy and spicy rice made with red sorrel leaves. Very delicious, yet quick and easy to make rice variety. A Perfect recipe for Kids Lunch Box! Relish with spicy potato fry!

Print Recipe

Ingredients

• ▢ 2 cups Cooked Rice 1 Cup - 250ml
• ▢ 1/4 tsp Turmeric Powder
• ▢ 1½ tsp Salt Adjust as needed
• ▢ 1 tsp Sesame oil
• ▢ Few Curry Leaves

For Grinding

• ▢ 2 cups Gongura Leaves (Sorrel Leaves) Tightly packed
• ▢ 1 tsp Sesame oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1/4 tsp Fenugreek seeds
• ▢ 2 Red Chili

For Tempering

• ▢ 2 tbsp Sesame oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Split Urad Dal
• ▢ 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ 2 tbsp Roasted Peanuts
• ▢ 2 slit Green Chilli
• ▢ 3 broken Red Chili
• ▢ 1 Pinch Asafoetida (Asafetida / Hing)
• ▢ Few Curry Leaves

Instructions 

Preparing Cooked Rice

• ▢
  Take the cooked rice and spread it in a plate. Allow it to cool down completely and then add turmeric powder, oil, salt, curry leaves and give a gently mix without mushing the rice.

Cooking Gongura Rice

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek seeds and sauté till it turns light red color. Then add the leaves and sauté the leaves till it becomes tender and soft. It will take 6-8 minutes for the leaves to become soft.

Grinding Process

• ▢
  Allow the cooked leaves to cool down. Then take it to the mixer jar and grind it to a coarse paste.

Tempering Process

• ▢
  Heat oil in a pan. Add mustard and cumin seeds and allow it to sputter. Then add the split urad dal and bengal gram along with roasted peanuts and fry till dal turns golden brown. Then add green chili, red chili, curry leaves and hing and switch off the flame.

Prepare Gongura Pulihora

• ▢
  Add tempering to the prepared rice and also add the gongura paste and gently mix so that the paste gets nicely mixed without mushing the rice.

Serving Time

• ▢
  Serve the delicious Gongura Pulihora with papad and enjoy the delicious meal!

Nutritional Info

Nutrition Facts

Gongura Pulihora Recipe

Amount Per Serving (0.5 Cup)

Calories 204 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 34g11%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING COOKED RICE

• Take the cooked rice and spread it in a plate. Allow it to cool down completely and then add turmeric powder, oil, salt, curry leaves and give a gently mix without mushing the rice.

COOKING GONGURA RICE

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek seeds and sauté till it turns light red color.

• Then add the leaves and sauté the leaves till it becomes tender and soft. It will take 6-8 minutes for the leaves to become soft.

GRINDING PROCESS

• Allow the cooked leaves to cool down. Then take it to the mixer jar and grind it to a coarse paste.

TEMPERING PROCESS

• Heat oil in a pan. Add mustard and cumin seeds and allow it to sputter. Then add the split urad dal and bengal gram along with roasted peanuts and fry till dal turns golden brown.

• Then add green chili, red chili, curry leaves and hing and switch off the flame.

PREPARE GONGURA PULIHORA

• Add tempering to the prepared rice and also add the gongura paste and gently mix so that the paste gets nicely mixed without mushing the rice.

SERVING TIME

• Serve the delicious Gongura Pulihora with papad and enjoy the delicious meal!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!