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Andhra Gongura Pulihora Recipe | Gongura Puliyodarai | Spicy Red Roselle Leaves Rice
South Indian RecipesLunchVegetarian

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

A vegetarian South Indian Recipes recipe with rice, gongura leaves (red roselle) - washed and finely chopped, teaspoons salt - to taste. Ready in 45 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories
760kcal
Estimated Cost
₹400-550
Carbs93g
Protein34g
Fats28g
Servings Scaler
4

Instructions

26 steps
  1. 1

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)
  2. 2

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

    rice(2 cups)
  3. 3

    Cover the pressure cooker and cook the rice for 2 whistles

    rice(2 cups)
  4. 4

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

    rice(2 cups)
  5. 5

    Allow the pressure to release naturally

  6. 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

    rice(2 cups)tablespoons sesame (gingelly) oil(3)sesame seeds (til seeds)(2 tablespoon)
  7. 7

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

    rice(2 cups)
  8. 8

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)sprig curry leaves - finely chopped(2)
  9. 9

    Finely chop the Gongura leaves and keep this aside

    gongura leaves (red roselle) - washed and finely chopped(300 grams)sprig curry leaves - finely chopped(2)
  10. 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

    tablespoons sesame (gingelly) oil(3)mustard seeds(1/2 teaspoon)chana dal (bengal gram dal)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)sesame seeds (til seeds)(2 tablespoon)chana dal (bengal gram dal)(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)dry red chillies(4)
  11. 11

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

    coriander (dhania) seeds(1 tablespoon)
  12. 12

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

    roasted peanuts (moongphali)(1/2 cup)
  13. 13

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

    turmeric powder (haldi)(1/2 teaspoon)
  14. 14

    Keep it aside

  15. 15

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

    tablespoons sesame (gingelly) oil(3)sesame seeds (til seeds)(2 tablespoon)
  16. 16

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

    mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)roasted peanuts (moongphali)(1/2 cup)coriander (dhania) seeds(1 tablespoon)sesame seeds (til seeds)(2 tablespoon)chana dal (bengal gram dal)(1 tablespoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
  17. 17

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

    roasted peanuts (moongphali)(1/2 cup)
  18. 18

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)asafoetida (hing)(1/2 teaspoon)sprig curry leaves - finely chopped(2)
  19. 19

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)teaspoons salt - to taste(2)sprig curry leaves - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)
  20. 20

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)sprig curry leaves - finely chopped(2)
  21. 21

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)sprig curry leaves - finely chopped(2)
  22. 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

    rice(2 cups)gongura leaves (red roselle) - washed and finely chopped(300 grams)
  23. 23

    Check the salt and adjust to suit your taste

    teaspoons salt - to taste(2)
  24. 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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)
  25. 25

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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)
  26. 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

    gongura leaves (red roselle) - washed and finely chopped(300 grams)

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