Andhra Gongura Pulihora

 

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 (Rai/ Kadugu)
• 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)
For Puliyodharai Masala
• 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 :
  

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

• Wash the rice well and add it into a pressure cooker along with 4 cups of water. Cover the pressure cooker and cook the rice for 2 whistles. After 2 whistles, turn the heat to low and simmer the rice for 3 to 4 minutes and turn off the heat.

• Allow the pressure to release naturally. 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. We do this, so the rice remains grainy and not sticky.

• Wash the Gongura leaves, remove the stems and only use the leaves. Finely chop the Gongura leaves and keep this aside.

• 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.

• Ensure to roast on low to medium heat so the aromas of the dal and coriander come through. Once well roasted, turn off the heat and allow it to cool.

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

• In a heavy bottomed pan, heat a few tablespoon of sesame oil over medium heat. Add the mustard seeds, urad dal, chana dal and raw peanuts.

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

• Once done stir in the curry leaves, asafoetida and stir for a few seconds. Add the chopped Gongura leaves, salt, turmeric powder, salt and for a few minutes. The Gongura leaves cook very quickly and will become soft in about a minute.

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

• 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.

• 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.

• Turn off the heat and transfer the Gongura Puliyodharai to a serving bowl. Offer to Lord 
  

• Serve the Andhra Gongura Puliyodharai as it is for lunch or dinner along with a  tomato Pachadi or plain Yogurt.
  

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