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A tangy and spicy rice dish from Andhra cuisine, where cooked rice is tossed with a flavorful paste of gongura (sorrel leaves) and a traditional tempering. It's a festival favorite known for its unique sour taste and vibrant flavor.
For 4 servings
Cook the Rice
Prepare the Gongura Paste
A tangy and spicy rice dish from Andhra cuisine, where cooked rice is tossed with a flavorful paste of gongura (sorrel leaves) and a traditional tempering. It's a festival favorite known for its unique sour taste and vibrant flavor.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 398.15 calories per serving with 8.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering and Cook the Paste
Combine and Serve
For a pungent flavor, sauté 4-5 cloves of chopped garlic along with the green chilies when preparing the gongura paste.
Replace the rice with cooked and cooled millets like foxtail millet or little millet for a healthier, gluten-free alternative.
Increase the number of green and red chilies, or add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Sauté one finely chopped onion until golden brown before adding the tempering ingredients for a slightly sweeter and more complex flavor base.
Gongura leaves are an excellent plant-based source of iron, which is essential for producing hemoglobin and preventing anemia.
The high content of Vitamin C in sorrel leaves helps strengthen the immune system and protect the body against common infections.
The dietary fiber from the gongura leaves, dals, and peanuts promotes healthy digestion and can help prevent constipation.
Gongura is rich in antioxidants that help fight free radicals in the body, potentially reducing the risk of chronic diseases.
Gongura, also known as sorrel leaves or 'pulicha keerai', is a leafy green vegetable popular in Andhra Pradesh. It is known for its distinct tangy and sour taste, which is the star flavor of this dish.
Yes, it can be a healthy dish. Gongura leaves are an excellent source of iron, vitamins A and C, and antioxidants. The use of dals and peanuts adds protein and fiber. To make it healthier, you can control the amount of oil used and pair it with a vegetable side dish.
One serving of Gongura Pulihora (approximately 260g or 1 cup) contains around 400-450 calories, primarily from the rice and oil. The exact count can vary based on the type of rice and the amount of oil used.
Yes, while Sona Masuri is traditional, you can use any short to medium-grain rice that cooks up fluffy and non-sticky. Basmati rice can also be used, but the texture will be slightly different.
The most common reason for mushy pulihora is mixing the paste with warm or hot rice. It is crucial to let the cooked rice cool down completely to room temperature so the grains remain firm and separate during mixing.
You can store leftover Gongura Pulihora in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. It's an excellent dish for lunchboxes.
This recipe goes great with these complete meals
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