Gongura Rice
A classic Andhra dish featuring the unique tangy flavor of sorrel leaves (gongura) cooked with rice and aromatic spices. This vibrant green rice is a delightful one-pot meal, perfect for a flavorful lunch.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Gongura Paste
- b.Wash the gongura leaves thoroughly and pat them completely dry.
- c.Heat 1 tbsp of sesame oil in a pan over low-medium heat. Add the gongura leaves and sauté for 4-5 minutes until they wilt and shrink. Remove from the pan and let it cool.
- d.In the same pan, dry roast the coriander seeds, cumin seeds, and fenugreek seeds for 1-2 minutes until fragrant. Be careful not to burn the fenugreek seeds, as they can become bitter.
- e.In a grinder or blender, combine the cooled gongura leaves, roasted spices, green chilies, and garlic cloves. Grind to a coarse paste without adding any water.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 3 tbsp of sesame oil in a large kadai or pan over medium heat.
- c.Add the mustard seeds and allow them to splutter.
- d.Add the urad dal, chana dal, and raw peanuts. Sauté for 2-3 minutes until the dals turn light golden and the peanuts are crunchy.
- e.Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp.
- 3
Step 3
- a.Cook the Paste and Combine with Rice
- b.Add the ground gongura paste to the tempering in the pan. Mix well.
- c.Stir in the turmeric powder and salt.
- d.Cook the paste on low-medium heat for 6-8 minutes, stirring occasionally. Continue cooking until the paste thickens and you see oil separating from the sides.
- e.Turn off the heat. Add the cooked and cooled rice to the pan.
- f.Gently mix everything together, ensuring the gongura paste evenly coats every grain of rice. Be careful not to break or mash the rice grains.
- g.Let the rice rest for at least 10 minutes to allow the flavors to meld together.
- 4
Step 4
- a.Serve
- b.Serve the Gongura Rice warm. It pairs wonderfully with plain yogurt (curd), a simple raita, or crispy papadums.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using cooled, leftover rice yields the best non-sticky texture. If using freshly cooked rice, spread it on a plate to cool down completely first.
- 2Sesame oil (gingelly oil) is highly recommended for its authentic nutty flavor that complements the tanginess of gongura.
- 3Do not add water while grinding the paste. The moisture from the wilted leaves is sufficient to form a thick paste.
- 4The gongura paste can be made in a larger batch and stored in an airtight container in the refrigerator for up to a week for quick meals.
- 5Ensure the gongura leaves are completely dry before sautéing to prevent splattering and achieve a better paste consistency.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of boiled chickpeas or 100g of crumbled paneer along with the rice for extra protein.
With OnionsWith Onions
Sauté 1 finely chopped onion with the tempering until golden brown before adding the gongura paste for a sweeter flavor base.
Nut Free VersionNut-Free Version
Simply omit the peanuts if you have a nut allergy. The dish will still be delicious.
Why this is on our healthy list.
Rich in Iron
Gongura leaves are an excellent source of iron, which is crucial for forming hemoglobin, transporting oxygen in the blood, and preventing iron-deficiency anemia.
Immunity Booster
The high Vitamin C content in sorrel leaves helps strengthen the immune system, protect against common illnesses, and aids in the absorption of iron.
Aids Digestion
The fiber from the leaves and rice, combined with digestive spices like cumin and asafoetida, promotes healthy digestion and supports overall gut health.
Packed with Antioxidants
Gongura leaves, garlic, and turmeric are loaded with antioxidants that help neutralize harmful free radicals, reduce inflammation, and protect the body's cells from damage.
Frequently asked questions
Gongura, also known as sorrel leaves or roselle, is a leafy green vegetable popular in Andhra cuisine. It has a distinctively sour and tangy flavor, which is the hallmark of this dish.