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Gongura Pulihora Recipe, Andhra Style Pulao

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Tarla Dalal • 03 May, 2018

Gongura Pulihora Recipe, Andhra Style Pulao | Tarla Dalal

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Table of Content

About Gongura Pulihora Recipe, Andhra Style Pulao

Ingredients

Methods

How to make Gongura Pulihora, Andhra Style Pulao

Nutrient values

Gongura Pulihora Recipe | Andhra Style Pulao | Ambada Pulihora |

The Gongura Pulihora Recipe is a traditional Andhra delicacy known for its bold, tangy, and spicy flavour profile. Made using gongura leaves (ambada), which are naturally sour and aromatic, this pulao stands out as a unique South Indian rice dish that is both comforting and vibrant. The cooked rice absorbs the rich gongura paste, creating a pulao with deep flavours and a refreshing tang. This dish captures the essence of Andhra cuisine, where sourness and spice come together beautifully.

The preparation begins by cooking down fresh gongura leaves with mustard seeds, methi seeds, red chillies, turmeric, and curry leaves. Once softened and cooled, this mixture is blended into a smooth paste. This paste is the heart of Andhra Style Pulao, giving it its signature flavour. The paste captures the heat from Kashmiri chillies, the tang of gongura, and the earthiness of the tempering spices, making it intensely flavourful.

The next step involves preparing the classic Andhra-style tempering, which adds aroma and crunch to the pulao. Chana dal, urad dal, mustard seeds, cumin seeds, asafoetida, garlic, curry leaves, red chillies, green chillies, roasted peanuts, and cashews are sautéed till golden. This aromatic mixture forms the perfect base for the pulao and brings layers of texture—crunchy dal, crispy nuts, and fragrant spices—all essential elements of a true gongura pulihora.

Once the tempering is ready, the prepared gongura paste and cooked rice are combined gently. As the pulao simmers for a couple of minutes, the rice absorbs the garlicky, nutty, and tangy flavours, creating a dish that is both simple and deeply satisfying. Every bite offers a mix of softness from the rice and crunch from peanuts and cashews, along with the unique sourness of the gongura. This balanced flavour makes it a wonderful addition to festive spreads and everyday meals.

One of the most remarkable parts of this dish is the natural tang of gongura leaves, which elevates the pulao without needing any added souring agents like tamarind or lemon. The combination of gongura paste, red chillies, and aromatic tempering creates a powerful flavour burst that is typical of Andhra cuisine. This pulao is not just a dish but an experience—spicy, tangy, aromatic, and comforting all at once.

The Gongura Pulihora pairs beautifully with curd and roasted papad, balancing its bold flavours with cooling elements. It is a dish deeply rooted in Andhra tradition, loved for its simplicity yet celebrated for its vibrant taste. Whether enjoyed as part of a festive thali or as a hearty lunchbox meal, this pulao brings authentic South Indian flavours to your table. Try it once, and this regional speciality will soon become a beloved part of your kitchen repertoire.

Ingredients

for Gongura Pulihora

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 chilli
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 chilli , broken into pieces
5 slit green chilli
1/4 cup roasted peanuts
2 tbsp broken cashew nut (kaju)

For Serving

Method

for Gongura Pulihora

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 Gongura Pulihora hot with papad and curds.

Gongura Pulihora Recipe, Andhra Style Pulao recipe with step by step photos

How to make Gongura Pulihora, Andhra Style Pulao

1. To make the Gongura Pulihora Recipe, Andhra Style Pulao, Heat 1 tbsp of oil in a deep non-stick pan , add 1 tsp of mustard seeds ( rai / sarson) and 1/4 tsp fenugreek (methi) seeds, 10 curry leaves (kadi patta), 5 whole dry Kashmiri red chilli, 1/2 tsp turmeric powder (haldi), and sauté on a medium flame for 30 seconds.
2. Add 5 cups chopped gongura leaves (ambada) and little salt to taste, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Keep aside to cool completely.
3. Blend this mixture to a smooth paste. Keep aside.
4. Heat the remaining 2 tbsp oil in the same deep non-stick pan, add the 1 tbsp chana dal (split Bengal gram) and 1 tbsp urad dal (split black lentils) and sauté on a medium flame for 2 minutes.
5. Add the remaining 1 tsp of mustard seeds ( rai / sarson), 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 1 tsp finely chopped garlic (lehsun), 4 whole dry Kashmiri red chilli , broken into pieces, 5 slit green chilli, 1/4 cup roasted peanuts, and 2 tbsp broken cashew nut (kaju) and sauté on a medium flame for 3 to 4 minutes.
6. Add the prepared gongura paste, 2 cups soaked and cooked rice (chawal) and salt to taste.
7. Mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
8. Serve hot with roasted papad and curd (dahi).
9. Gongura Pulihora Recipe, Andhra Style Pulao.