Blogging Marathon# 32: Letter G
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: G for Gongura Pulihora/ Tangy & Spicy Sorrel Leaf Rice

Letter G stands for veggies like Goruchikkudukaya (cluster beans) and the very famous Andhra Gongura. G also stands for ingredients like Godhuma Pindi/ Rava (wheat rava/ flour) and for dishes like Gavvalu, Gaarelu etc.

But today it is gongura which is going to be the main ingredient and instead of making a pickle, I’m going to make a rice dish. The trend I heard in A.P is now to make pulaos & biryanis with gongura. Every ingredient everywhere is getting a global makeover and so our humble gongura is also following suite 🙂

Since the theme here is A-Z dishes from A.P., I didn’t overly complicate the dish. I made it like a pulihora and used gongura to add the tanginess. I have to say I liked this rice better than mixing the pickle with rice. I think all the ingredients compliment each other very well and make this a very tasty one-pot dish.


 

Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)
Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)
Yum
Print Recipe
Servings Prep Time
34 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 30 minutes
Cook Time
45 minutes
Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)
Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)
Yum
Print Recipe
Servings Prep Time
34 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 30 minutes
Cook Time
45 minutes
Ingredients
  • 1 cup rice (I use sonamasoori rice)
  • 2 tbsp Peanuts
  • 1 tbsp+3tbsp chana dal
  • 2 tsp urad dal
  • 2 tsp Mustard seeds
  • 1 Chilies Dry red
  • 2 Chilies Green - slit
  • ½ tsp asafoetida
  • ½ tsp turmeric
  • 10 - 12 curry leaves
  • to taste salt
For the Paste:
  • 2 tbsps tamarind pulp
  • 2 Chilies Dry red
Servings: serving
Instructions
  1. Soak 3tbsp chana dal in warm water for at least 1 hour. Then either pressure cook them or boil them in a saucepan until tender, but not mushy. Set aside.
  2. Cook rice such that the grains are separate. Set aside to cool on a wide plate.
  3. Make the Paste: Grind the ingredients under 'the paste' into a smooth paste.
  4. To make Pulihora: Heat 2tbsp oil in a small saute pan, add dals and peanuts. Fry until dals turn lightly brown. Add mustard seeds and once the seeds start to splutter, add dry red chilies, green chilies, curry leaves and asafoetida.
  5. Pour the tempering over the cooled rice.
  6. In the same saute pan, heat 2tsp oil and add the ground gongura paste and cook for 4-5 minutes or until the mixture doesn't smell raw anymore. Add this to the rice mixture along with turmeric and salt. Mix gently. Serve warm or at room temperature.
Recipe Notes

I like my pulihora with a dollop of yogurt.. feels like home and tastes like heaven!!

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni

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20 thoughts on “Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)”

  1. mummyyyyyyyyyyyyyyyyyyyyy I just had my lunch and ur making me feel more hungry I want this so baldy so good love the shot dear.

  2. I have used gongura once or twice in my cooking but didn’t get a perfect recipe. This looks like a flavourful and tangy rice. Will try it when I get gongura next time…

  3. Awesome choice..even athamma makes pulihora with this, once she even made a pulao types..it came out very well…Coming to the series, I love the fact that you list out other ingredients as well..so much efforts along with such pretty pictures…Kudos Pavani!

  4. I dont get Gongura here at all — my friend from Hyd sent this thokku to me in March, and we gulped them like crazy :-)) I too made a pulihora with that thokku.. mouthwatering indeed !

  5. I don’t get gongura here and nver used it. I got a pack of gongura pickle but never really liked it. Your pics are so tempting me to grab the bowl right away!

  6. Lovely gongura Puliyohara! I love gongura pickle as well…I should pick up a bunch of this during my indian store trip!

  7. I too have seen this on plenty of TV shows and always wondered how it tastes. I haven’t given it a try though since the variety of gongura I get here is pretty much useless. It doesn’t have a teeny tiny bit of flavor that gongura normally has. Your dish looks wonderful.

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