Gongura Pulihora ~~ Sorrel Leaves / Roselle / Sour Leaf Rice

Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones.  It is a summer crop, the otter the place the more sour the leaf gets. Gongura is very rich source of iron, vitamins, folic acids and anti oxidants essential for human nutrition.

It is popular in states of Andhra Pradesh, Telangana, Karnataka, Manipur, Tripura and Mizoram. Maharashtra it is called as Ambadi. Its called Pitwaa in Hindi, Take bhendi in Oriya, Pandi in Kannada, Sankokda in Ounjabi, Chin Baung in Burmese, Luo shen hua in Chinese. Not only in India, Gongura is also grown in tropical and subtropical regions, where it is called as Roselle or Sour Leaf.

Gongura can be used on many recipes.....popular recipes are gongura pappu ( lentils ) Gongura pachadi ( chutney ) Gongura mamsam ( meat ) Gongura Royyalu ( shrimp ). I have tried all these recipes earlier, but today I will be posting a recipe with Gongura with rice ( Gongura Pulihora ).
This dish goes tot he 1st day of BM 94 for week 3 under the theme " Colorful Recipes....." 



Ingredients:


Gongura / Sorrel Leaves 2 cups
Cooked rice 3 cups
Mustard seeds 1/2 spoon
Chana dal 1 spoon
Udad dal 1 spoon
Curry leaves 10
Garlic cloves 2 chopped
Red chili 2
Slit green chili 4
Chopped onion
Oil 4 spoons
Haldi 1/2 spoon
Salt to taste



Preparation:


Remove gongura leaves from stems, wash thoroughly and pat dry.
In a pan add 1 spoon oil and add the gongura leaves.
Cook till the leaves change color and becomes mushy.
Switch off flame and cool completely to make a smooth paste.
In a large pan heat rest of the oil.
Add mustard seeds, chana dal, udad dal, curry leaves and red chili.
Saute and add chopped garlic and slit green chili.
Now add gongura paste, chopped onion , haldi and salt to taste.


Mix all the ingredients well and cook further for 2-3 minutes.
Now add cooked rice and mix well.
Cook for 5 minutes on medium flame.
Switch off flame, garnish with chopped onions and serve.



Check to see what my fellow bloggers are cooking for Blogging Marathon 94.


Comments

Usha Rao said…
Gongura pulihora looks very good.
Rafeeda AR said…
Adding leafy vegetables to rice is always a great idea... The rice sounds very flavorful...
Yum... Ignoring tamarind and using sorrel leaves for the tanginess is great. Love these variety rice recipes.
Priya Suresh said…
Just love this sorrel leaves, seriously am missing here as we get these leaves very rarely here. Delicious rice there..
Chef Mireille said…
what a great idea and how easily the rice was transformed into this colorful and inviting dish1
Gayathri Kumar said…
I bought gongura a couple of times, but didn't know the proper method of cooking. So all those recipes were flop. Love this pulihora where the sourness of the leaf will compliment with rice. Looks absolutely yum.
Oh Wow! I love gongura and lot of my friends grow it here. Next year I will get some cutting and plant it. Looks so delicious.
Harini R said…
I love gongura pulihora and whenever we get gongura, this one is a must. Good one.
Code2cook said…
gogura pulihora sounds interesting and looking very delicious. Great share.
Pavani said…
This is one of my favorite preparations with gongura. You are tempting to look for fresh gongura now :-)
Srivalli said…
We love this version of pulihora, very nicely done Sushma.

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