Gongura Pulihora

Rice cooked along with spices and tangy sorrel leaves


  • 1 tablespoon Chana dal
  • Salt to taste
  • 1 tablespoon Tamarind Pulp
  • 1 pinch Asafoetida
  • 1 sprig Curry leaves
  • 2 Red chillies
  • 1/2 teaspoon Turmeric powder
  • 3 green chillies, slit
  • 1/4 cup Groundnuts
  • 1 cup rice
  • 1 tablespoon Urad dal
  • 3 Red chillies
  • 1/2 teaspoon Fenugreek seeds
  • 2 teaspoons Mustard seeds
  • 1 tablespoon Sesame seeds
  • 3 tablespoons Oil
  • 1 large bunch Red Sorrel leaves/Gongura, de-stemed and washed


  1. Dry roast fenugreek seeds,mustard seeds, red chillies and sesame seeds separately.
  2. Heat oil and fry sorrel leaves until soft and mushy. Grind leaves along with roasted spices and tamarind pulp to smooth paste.
  3. Pressure cook rice along with water and salt. Allow to cool.
  4. Temper steamed rice with oil fried mustard seeds, ground nut, chana dal, urad dal, red chillies, green chillies, curry leaves, asafoetida, turmeric powder and ground gongura paste.
  5. Mix well and allow to cook for 5-10 minutes.
  6. Serve Gongura Pulihora hot along with sambhar/curd and papad.

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