Tangy and spicy Andhra Special Gongura Pulihora is delicious and comforting one pot rice recipe. This easy pulihora recipe calls for sorrel leaves, rice and few Indian spices. Pulihora is common and traditional festive treat recipe. No-onion, no-garlic gongura puliora recipe is vegan and gluten-free too.
About This Recipe
In south India, no festival or celebration is complete without making pulihora. No Andhra, wedding thali is complete without serving pulihora. There are many variations and varieties in pulihora.
Andhra Style Chintapandu Pulihora (Tamarind Rice) is one of the most common variety. This is often served in weddings, celebrations and also offered as a prasadam in temples.
Pulihora is combination of pre-cooked rice, spices and souring agent. Tamarind, lemon, kokkum, raw mango, etc., are few of the commonly used souring agents.
In the recipe of gongura pulihora, the souring agent is gongura. Gongura is the Telugu name for sorrel leaves. These leaves are naturally tangy in taste, which bring that pulupu (tangy taste) in pulihora recipe.
Andhra Gongura Pulihora
Andhra style gongura pulihora is a spicy and tangy treat to your taste buds. The aroma that fills the house, when pulihora is being made is simply alluring. Gongura pulihora is light on spices and full of natural flavour.
Gongura leaves are naturally tangy in taste. Roughly chopped leaves are fried in oil and then ground to fine paste. This paste is mixed with pre-cooked rice and then tempered with tempering spices. Aromatic and flavoursome gongura pulihora is ready!
This Andhra style gongura pulihora is perfect for office and school lunchbox, picnics, road trips, long journeys, weekend special brunch or weekday meal.
Main Ingredients In Making Gongura Pulihora
Gongura (గోంగూర) – You know gongura is known as Andhra Maata (mother). It is due to its wide use and significance in meal. The tangy taste in the gongura leaves come from oxalic acid. Gongura is the Telugu name for Sorrel leaves. Red stemmed sorrel leaves are more preferred than white sorrel leaves.
Red stemmed sorrel leaves are tangy and impart unique flavour and taste in the recipe. We use gongura leaves in making variety of dishes. Gongura chutney, gongura pappu and gongura pachadi are few of the Andhra’s most popular gongura recipes.
Gongura leaves are rich source of iron, vitamin C & A, anti-oxidants, calcium, iron and zinc. Goodness loaded gongura leaves nourishes skin, protects liver, boosts immunity and keeps bones strong.
Now-a-days gongura leaves are easily available in online grocery stores like bigbasket, more, etc. In Chennai, these are available in any local vegetable shop which sells leafy greens.
Rice – The good thing about this gongura pulihora recipe is that, you can make this easily with leftover rice too. Rice must be completely cool before mixing it with the gongura paste. Cook rice till it is soft and spread it on kitchen towel or plate. Leave to cool down completely.
Prefer using sona masoori rice. Avoid using aromatic rice like basmati, jeera rice, etc.
Peanuts & Cashew Nuts – Peanuts and cashew nuts add taste and crunch.
Tempering – mustard seeds, cumin seeds, curry leaves, urad dal, chana dal and dry red chillies.
Tamarind – This is purely optional, but pulihora is quiet tangy in taste. So adding tamarind will enhance the flavour of gongura in pulihora.
Green Chillies – Adds spicy taste and heat in pulihora.
Oil – Pulihora tastes good with gingelly oil. You can use sunflower oil too.
Pulihora tastes best, after 3-4 hours of making it. The more the time, the more the flavour.
You can easily store pulihora in a air-tight moisture free container.
When the pulihora comes down to room temperature, transfer it to a moisture free container.
Close the lid and leave. No need to refrigerate. Pulihora stays fresh for 2 days.
Because of its shelf life, many people still prefer carrying pulihora on long train or bus journeys.
- 1 ½ cups Rice
- 1 cup Gongura leaves, tightly packed
- ¼ cup Tamarind pulp
- 3 tbsp. Peanuts, roasted
- 3 tbsp. Cashew nuts
- Salt to taste
- ½ tbsp. Turmeric Powder
- 1 tbsp. Jaggery, optional
FOR TEMPERING | TADKA:
- ½ tbsp. Mustard seeds
- 1 tbsp. Cumin | Jeera seeds
- ½ tbsp. Chana dal
- ¼ tbsp. Urad dal
- 2 Green chillies, cut into half
- 2 dry Red chillies, cut into half
- 10 Curry Leaves
- 3 tbsp. Oil
- ½ tbsp. Mustard seeds
- ½ tbsp. Fenugreek seeds
- 6 dry Red chillies
Step by Step Recipe To Make Gongura Pulihora
STEP 1: Cooking Rice
You can cook rice in two ways - in pressure cooker or on stove top.
For cooking rice in pressure cooker,
Rinse rice 2-3 times in enough water and add it to pressure cooker.
To this add water. The ratio of rice and water totally depends to the type of rice, you use.
I normally add 1½ cups of water to 1 cup of rice, when pressure cooking rice. Add turmeric powder. Mix well.
Cook for 2 whistles. Wait till steam settles.
For cooking rice on stove-top
Thoroughly wash rice and add it to a rice cooking pot. Add water.
Leave the rice pot on stove-top. To this add ½ tbsp. of turmeric powder.
Cook till rice is completely cooked. Drain the water and place the pot back on stove.
Leave it on stove on low flame for 5 minutes and turn off.
After 10 minutes, using a fork fluff the rice and spread it on a kitchen plate or towel to cool down completely.
NOTE: I usually drain water from rice. So, I follow the ratio of 1:4 (1 part of rice and 4 parts of water)
STEP 2: Cooling Rice
Remove the lid and using a fork fluff the rice.
Spread it evenly on a kitchen plate and leave it to cool down.
Step 3: Making Spice Powder
In a pan, on low flame dry roast fenugreek seeds till they start to turn color.
Now add mustard seeds. Dry roast for 2 minutes.
To this add dry red chillies and dry roast till they start to change color.
Remove these in a mixer jar and leave to cool down completely.
Upon cooling, grind and make a smooth powder and set aside.
Step 4: Making Gongura Pulihora Paste
For making gongura paste, thoroughly wash the gongura leaves.
Squeeze out the excess water from leaves and spread on kitchen towel.
Roughly chop the gongura leaves and set aside.
In a pan add oil, when it heats up add gongura leaves and fry till oil starts to leave from sides.
To this add salt and remove in a bowl. Leave this to cool.
Step 5: Mixing Rice & Gongura Paste
In a wide bowl add cooked and cooled rice. To this add above made gongura paste and spice powder (step 3).
Mix well using ladle. Mix till all the ingredients are well combined.
Add jaggery powder and mix well. Check for salt.
Step 6: Tempering
In a pan, add oil and when it heats up add mustard seeds, cumin seeds, chana dal and urad dal.
Fry these on medium heat, till dals start to change color.
Now add cashew nuts. Fry for a minute and add dry red chillies and curry leaves.
Fry till curry leaves start to change color.
Turn off the flame and pour this tempering over the rice (step 5).
Using a ladle, combine all the ingredients. Leave this for 30 minutes.
Step 7: Serving
Before serving add roasted peanuts and serve with papad (appalam).
Lubna's Serving Suggestions:
Gongura Pulihora is wholesome one pot meal. You can eat it without any side dish. But, you can serve this with -
Potato or Banana Chips
Majjiga Mirapakaya (Sun Dried Curd Chilli)
Garelu (Medu Vada)
Boondi Laddu (sweet)
You, I love the combination of tangy gongura rice with Andhra spicy chicken fry. Do give this combo a try!
Amount Per Serving: Calories: 336Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 233mgCarbohydrates: 39gFiber: 4gSugar: 11gProtein: 8g