Gongura Pulihora | Spicy Sorrel Leaves Rice

Whenever we speak about Andhra food, the first thing comes to mind is Gongura pickle or pachadi. Not only pickle there are wide variety of gongura recipes can be bring into mind among gongura-lovers. Today I want to share with you one of the easiest rice preparation using gongura / sorrel leaves. The tart and bright flavor of sorrel gives a nice tartness  to any dish it is cooked on. Pick the fresh leaves whenever you find in market, wash and pat dry, saute well and make a paste of it. The paste stays good upto a week in fridge. So use it as needed for any dish that call for it.
Once the paste is ready, it is really super easy to prepare the rice. To make this rice you can use either freshly cooked rice or leftover rice. The seasoning brings the nice taste to the rice. The rice tastes even better after few hours once the flavors settle in it. So this makes perfect for lunch box. Enjoy the tasty and spicy gongura rice with pappadam and raw onion.


Preparation & Cooking Time : 45 minutes

Yield :serves 2


Gongura Leaves - 1cup
Uncooked Rice - 1 cup
Fenugreek seeds  - 1/4 tsp
Green chilli-3,splitted
Tamarind water -  3 tbsp
Dried Red chilli  - 2, broken
Mustard Seeds - 1tsp
Channa dal - 1tbsp
Urad Dal - 1tsp
Roasted Peanuts - 2tbsp
Turmeric Powder -1/2 tsp
Asafoetida a pinch
Sesame Oil- 2 tbsp
Salt to taste


  1. Wash and cook rice little grainy not mushy. You can use either sona masoori or ponni rice for this rice preparation. Spread a tsp of oil to the rice and allow it to cool.
  2. Pick the gongura leaves without stems carefully and wash thrice using tap water to clean properly; allow to dry. Heat a tsp of oil in a pan, add the turmeric, fenugreek, gongura and tamarind water; saute until leaves are wilt, soon it would turn mushy. Remove from heat and allow to cool. Grind to smooth paste.
  3. Now heat sesame oil in the pan. Prepare the seasoning. Add the mustard and allow it to splutter. Followed by add channa dal, urad dal, green chilli and broken red chilli. Fry until slightly brown. Throw in some fresh curry leaves,asafoetida and ground gongura paste. Along with add little amount of turmeric and salt. Combine and saute the mixture well.
  4. Now add the cooked rice and mix well so that the rice blends with the gongura mixture. Check for salt, add if needed more. Cover the pan with lid and let it simmer for 5 minutes.
  5. Finally garnish the rice with roasted peanuts.
  6. Serve the spicy and tasty gongura pulihora with papaddam.



  • I recommend to use sona masoori or raw rice or ponni rice to this rice recipe.
  • For spicy lovers increase chillies as per taste. Also can grind two green chilli along with sorrel leaves.
  • Always use very little amount of tamarind since sorrel leaves have tart  flavor.
  • You can prepare the gongura paste in advance and store in fridge. It stays good upto a week.


Related Posts:

Spiced chickpea and babycorn rice
Garlic Rice
Coconut rice

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This Looks Amazing Gayu.. One of my fav.. We also do similar one but we call it as Gongura puli pachadi

Unknown said...

Tnx Veena, yes we too do gongura pachadi..

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