Gongura Pulihora Recipe, Andhra Style Pulao
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 3988 times
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 .
- 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.
Nutrient values per serving
|Vitamin A||112.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.4 mg|
|Vitamin C||0 mg|
|Folic Acid||13.4 mcg|
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