Gongura pulihora recipe with step by step instructions and photos.
Jump to RecipePulihora is one of the staple dish of South India. We usually make pulihora with tamarind and few spices. Where as in gongura pulihora we use gongura leaves i.e., red sorrel leaves to make this rice. Red sorrel leaves will have sour taste so it tastes great when we make pulihora.
In South India, gongura is one of the famous green leafy vegetable. In telugu sorrel leaves is called as gongura, in tamil it is called as pulicha keerai. Using gongura we can make lot of dishes like gongura pachadi, gongura pappu, gongura pickle, gongura chicken, gongura pulihora etc.
This rice is made using gongura leaves, boiled rice and some spices. We can also make this with left over rice. You can pair this with potato roast, raw banana fry or just few fryums. Gongura has lot of health benefits. It is a rich source of iron, vitamins and anti-oxidants essential for human nutrition.
Gongura Pulihora recipe – Procedure
1. In a pan, dry roast chana dal, urad dal, coriander seeds, sesame seeds and red chilli’s and grind it into powder. Keep it aside.
2. Heat some oil in pan, add gongura leaves and fry them nicely until it becomes mushy. Transfer into plate and keep aside.
3. For making the pulihora, heat some oil, add mustard seeds and let it splutter. Then, add chana dal, ground nuts and urad dal, let it fry until golden brown. Add green chilli’s and curry leaves, fry them for a minute.
4. Add roasted and grinded powder, gongura paste and mix it well.
5. Now, add the boiled rice, salt to taste and mix it well until rice and the gongura mixture mixes well.
6. Gongura pulihora or sorrel leaves rice is ready. Serve it with fryums or roasted papad.
Notes
- Chop the gongura leaves into fine pieces so that it can blend well when we mix the pulihora.
- Add generous amount of ground nuts, they enhance taste of pulihora.
- Using freshly ground spices gives nice nice aroma and taste to the dish.
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Gongura Pulihora | Sorrel leaves rice
Ingredients
To Grind
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tbsp. Coriander seeds
- ½ tsp Sesame seeds
- 5 to 6 nos. red chilli's
To make pulihora
- 1 bunch gongura leaves
- 2 cups boiled rice
- 2 tbsp. grinded spice powder
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tbsp. ground nuts
- 1 tsp mustard seeds
- 2 nos. green chilli's
- few curry leaves
- salt to taste
- 2 tbsp. cooking oil
Instructions
- In a pan, dry roast chana dal, urad dal, coriander seeds, sesame seeds and red chilli's and grind it into powder. Keep it aside.
- Heat some oil in pan, add gongura leaves and fry them nicely until it becomes mushy. Transfer into plate and keep aside.
- For making the pulihora, heat some oil, add mustard seeds and let it splutter. Then, add chana dal, ground nuts and urad dal, let it fry until golden brown. Add green chilli's and curry leaves, fry them for a minute.
- Add roasted and grinded powder, gongura paste and mix it well.
- Now, add the boiled rice, salt to taste and mix it well until rice and the gongura mixture mixes well.
- Gongura pulihora or sorrel leaves rice is ready. Serve it with fryums or roasted papad.
Notes
- Chop the gongura leaves into fine pieces so that it can blend well when we mix the pulihora.
- Add generous amount of ground nuts, they enhance taste of pulihora.
- Using freshly ground spices gives nice nice aroma and taste to the dish.
