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

Step 1: To begin making the Andhra Gongura Puliyodharai Recipe, prep all the ingredients and keep them ready

Step 2: Wash the rice well and add it into a pressure cooker along with 4 cups of water

Step 3: Cover the pressure cooker and cook the rice for 2 whistles

Step 4: After 2 whistles, turn the heat to low and simmer the rice for 3 to 4 minutes and turn off the heat

Step 5: Allow the pressure to release naturally

Step 6: 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

Step 7: We do this, so the rice remains grainy and not sticky

Step 8: Wash the Gongura leaves, remove the stems and only use the leaves

Step 9: Finely chop the Gongura leaves and keep this aside

Step 10: 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

Step 11: Ensure to roast on low to medium heat so the aromas of the dal and coriander come through

Step 12: Once well roasted, turn off the heat and allow it to cool

Step 13: Once cooled add it to a small jar of the mixer grinder and blend into a smooth powder

Step 14: Keep it aside

Step 15: In a heavy bottomed pan, heat a few tablespoon of sesame oil over medium heat

Step 16: Add the mustard seeds, urad dal, chana dal and raw peanuts

Step 17: Allow the dals and peanuts to roast well until it is crisp and golden brown

Step 18: Once done stir in the curry leaves, asafoetida and stir for a few seconds

Step 19: Add the chopped Gongura leaves, salt, turmeric powder, salt and for a few minutes

Step 20: The Gongura leaves cook very quickly and will become soft in about a minute

Step 21: Once the leaves become soft, add the ground masala and stir for another couple of minutes

Step 22: 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

Step 23: Check the salt and adjust to suit your taste

Step 24: 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

Step 25: Turn off the heat and transfer the Gongura Puliyodharai to a serving bowl and serve hot

Step 26: 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