Thursday, October 13, 2011

Gongura Puliyodharai - Spicy Sorrel Leaves Rice

For the paste:
Gongura / Sorrel Leaves - 2 cups (washed and dried)
Mustard Seeds - 2 tsp
Fenugreek Seeds - 1 tsp
Red Chillies - 6
Oil - 2 TBSP
For the powder:
Coriander Seeds - 2 TBSP
Sesame Seeds - 1 TBSP
Dry roast each separately and make a powder.
For tempering:
Mustard Seeds - 2tsp
Urad Dal - 2 tsp
Channa Dal - 2 tsp
Peanuts - 1/4 cup
Red Chillies - 5
Turmeric Powder - 1tsp
Tamarind Paste - 2 tsp
Asafoetida - 1tsp
Curry Leaves - few springs
Sesame Oil - 3 TBSP
Rice - 2 cups (cooked and cooled)
Salt - to taste

To make paste:
Heat 1tsp oil in a wide bottom non-stick pan, and add mustard seeds, fenugreek seeds and red chillies and fry till golden brown and keep it aside.  In the same pan heat the remaining oil and add the gongura leaves and fry until soft. Let it cool completely and grind along with the fried ingredients to a smooth paste without adding any water.

Mixing the rice:
Heat 3TBSP sesame oil in a large pan and splutter mustard seeds.
Add urad dal, channa dal, peanuts and broken red chillies and fry until golden brown.
Add asafoetida, turmeric powder and curry leaves.
Add the tamarind paste and gongura paste and fry for 5 minutes.  If needed, add more oil.
Add the coriander-sesame powder mixture and mix well.
Pour the mixture over cooled rice.  Add salt and mix thoroughly.
Let it sit for 1/2 - 1 hour before serving.


  1. That's a lovely idea and looks so delish ....I wish can have it

  2. That must be super delicious.. i LOVE tangy food.

  3. yum, yum, yum. I so want to eat that for lunch :)

  4. looks super easy and super tasty!

  5. Mouthwatering here, wat a fantastic version,am loving it..

  6. I'm a south-Indian yet have never had this version of Pulihora/Puliyodharai!! Must try... looks delicious :)

  7. sounds devourable n perfect Latha..
    first time your space..
    nice presentation with interesting recipes..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite


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