Gongura Pulihora Recipe, Andhra Style Pulao

by Tarla Dalal

Gongura Pulihor Recipe, Andhra Style Pulao

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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 .

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Gongura Pulihora Recipe, Andhra Style Pulao recipe - How to make Gongura Pulihora Recipe, Andhra Style Pulao

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Preparation Time: 25 mins Cooking Time: 17 mins Total Time: 42 mins 4Makes 4 servings
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Ingredients

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.