Gongura Pulihora Recipe, Andhra Style Pulao
by Tarla Dalal
Gojjus or pastes are a popular component of Andhra cuisine. These spicy pastes, made with a combination of greens, veggies and spices are sautéed with rice to make a quick, pulao like dish.
It is part of their everyday cuisine. This particular Gongura Pulihora is made of rice mixed with a spicy paste of gongura leaves, which are very famous in Andhra Pradesh.
These leaves have a naturally tangy flavour with a mild sourness, which when combined with red chillies and other spices makes a very flavourful paste.
A traditional tempering that includes garlic gives this Gongura Pulihora a striking flavour, while cashews and peanuts give it an exciting crunch. Try this regional delicacy and you will make it a part of your kitchen too!
You can also use gongura leaves with dal, like in Gongura Pappu .
Gongura Pulihora Recipe, Andhra Style Pulao recipe - How to make Gongura Pulihora Recipe, Andhra Style Pulao
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
5 cups chopped gongura leaves (ambada)
2 cups soaked and cooked rice (chawal)
3 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
10 curry leaves (kadi patta)
5 whole dry kashmiri red chillies
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp finely chopped garlic (lehsun)
4 whole dry kashmiri red chillies , broken into pieces
5 slit green chillies
1/4 cup roasted peanuts
2 tbsp broken cashewnuts (kaju)
For Serving
papad
curds (dahi)
- Method
- Heat 1 tbsp of oil in a deep non-stick pan , add 1 tsp of mustard seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
- Add the curry leaves, red chillies, turmeric powder, gongura leaves and little salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Keep aside to cool completely.
- Blend this mixture to a smooth paste. Keep aside.
- Heat the remaining 2 tbsp oil in the same deep non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 minutes.
- Add the remaining 1 tsp of mustard seeds, cumin seeds, asafoetida, garlic, red chillies, green chillies, roasted peanuts, and cashewnuts and sauté on a medium flame for 3 to 4 minutes.
- Add the prepared gongura paste, rice and salt , mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
- Serve hot with papad and curds.
| Energy | 317 cal |
| Protein | 7.2 g |
| Carbohydrates | 32.1 g |
| Fiber | 1.8 g |
| Fat | 18.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 1199.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 7.7 mg |
| Folic Acid | 35.7 mcg |
| Calcium | 84.3 mg |
| Iron | 2 mg |
| Magnesium | 87.4 mg |
| Phosphorus | 135.2 mg |
| Sodium | 8 mg |
| Potassium | 160.8 mg |
| Zinc | 1 mg |