Andhra Gongura Pulihora Recipe | Gongura Puliyodharai | Spicy Red Roselle Leaves Rice

The Andhra  Gongura Puliyodharai Recipe is a delicious south indian rice dish that is made from Red Roselle Leaves also known as Gongura leaf. The Gongura leaf is widely used in Andhra Cuisine and many recipes are made using gongura leaves and this one is an absolute delicacy.  Rice, Gongura Leaves (Red Roselle), Salt, Sesame (Gingelly) Oil, Mustard seeds (Rai/ Kadugu), Asafoetida (hing), White Urad Dal (Split), Chana dal (Bengal Gram Dal), Roasted Peanuts (Moongphali), Curry leaves, Turmeric powder (Haldi), Coriander (Dhania) Seeds, Sesame seeds (Til seeds), Chana dal (Bengal Gram Dal), Methi Seeds (Fenugreek Seeds), Dry Red Chillies   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     15   30     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. Check the salt and adjust to suit your taste.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 and serve hot.Serve the Andhra Gongura Puliyodharai as it is for lunch or dinner along with a tomato onion thayir pachadi and enjoy a wholesome and delicious meal.