Lunch
Best Andhra Gongura Pulihora Recipe | Gongura Puliyodarai | Spicy Red Roselle Leaves Rice Recipe
Best Andhra Gongura Pulihora Recipe | Gongura Puliyodarai | Spicy Red Roselle Leaves Rice Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
15 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Rice
- 300 grams Gongura Leaves (Red Roselle) - washed and finely chopped
- 2 teaspoons Salt - to taste
- 3 tablespoons Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1/2 cup Roasted Peanuts (Moongphali)
- 2 sprig Curry leaves - finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander (Dhania) Seeds
- 2 tablespoon Sesame seeds (Til seeds)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 4 Dry Red Chillies
Instructions
1
To begin making the Andhra Gongura Puliyodharai preparation guide, prep all the elements and keep them ready.Wash the rice well and mix in it into a pressure cooker along with 4 cups of aqua.
2
lid the pressure cooker and low-boil the rice for 2 whistles.
3
After 2 whistles, turn the fiery up to low and low-boil the rice for 3 to 4 mins and turn off the fiery up.Allow the pressure to release naturally.
4
Once the pressure releases, open the cooker, transfer the rice to a wide place and splash a little sesame cooking oil and toss the rice gently and keep aside to cool.
5
We do this, so the rice remains grainy and not sticky.Wash the Gongura leaves, remove the stems and only use the leaves.
6
Finely chop the Gongura leaves and keep this aside.In a skillet, parched char the elements mentioned in the Puliyodharai masala until browned and crisp - chana dal, coriander seeds, sesame seeds, methi seeds and red chillies.Ensure to char on low to medium fiery up so the aromas of the dal and coriander come through.
7
Once well roasted, turn off the fiery up and allow it to cool.Once cooled mix in it to a small jar of the mixer grinder and whiz into a velvety dusting perfumed element.
8
Keep it aside.In a heavy bottomed skillet, fiery up a few tablespoon of sesame cooking oil over medium fiery up.
9
mix in the mustard seeds, urad dal, chana dal and raw peanuts.
10
Allow the dals and peanuts to char well until it is crisp and golden brown. Once done mix gently in the curry leaves, asafoetida and mix gently for a few seconds.
11
mix in the finely sliced Gongura leaves, table salt, turmeric dusting perfumed element, table salt and for a few mins.
12
The Gongura leaves low-boil very quickly and will become soft in about a minute.Once the leaves become soft, mix in the ground masala and mix gently for another couple of mins. Finally mix in the cooked rice to the Gongura Puliyodharai masala and mix gently well to combine until all the rice is well coated with the masala.
13
Check the table salt and adjust to suit your palate.lid the skillet and allow the flavors to get absorbed to make the Gongura Puliyodharai get all its flavours - for about 4 to 5 mins.Turn off the fiery up and transfer the Gongura Puliyodharai to a serving mixing bowl and dish up fiery.dish up the Andhra Gongura Puliyodharai as it is for lunch or dinner along with a tomato shallot thayir pachadi and enjoy a wholesome and flavorful meal.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
30 minsTotal Time
45 minsMaster Chef
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