Gongura Pulihora – Spiced Red Sorrel Leaves Rice

Gongura Pulihora

My vegetable vendor brought home some fresh red sorrel leaves this morning. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor. A unique Andhra favorite among the ‘gongura’ lovers. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. A complete vegetarian meal along side a bowl of yogurt and papad.

Gongura Pulihora Recipe

Prep & Cooking: 45-50 mts

Serves 4-5 persons




2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

2 cups red sorrel leaves, washed

1 tsp mustard seeds

1/2 tsp methi seeds/menthulu/fenugreek seeds

2-3 dry red chilies, tear and de-seed

For tempering/poppu/tadka:

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1/4 tsp cumin seeds

1-2 medium dry red chilli

3-4 green chillis slit length wise

1/4 tsp hing/asafoetida/inguva

2 fistfuls roasted peanuts

3 tbsps oil

1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them. Remove from pan and cool.
3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast them on low flame till they wilt and lose their rawness. This should take about 7-8 mts. Remove from heat and cool.
4 Grind the roasted mustard seeds mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside.
5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.
6 Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle roasted peanuts and combine well. Let it sit for at least an hour for the flavors to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice.
7 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes for a complete meal.

Spiced Red Sorrel Leaves Rice

Gongura Pulihora – Spiced Red Sorrel Leaves Rice

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  gongura
  •   rice
  •   red sorrel leaves


My vegetable vendor brought home some fresh red sorrel leaves this morning. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor. A classic Andhra favorite among the 'gongura' lovers.

37 thoughts on “Gongura Pulihora – Spiced Red Sorrel Leaves Rice

  1. I have never heard of gongura pulihora before but it looks yummy. Being an Andhrite I’m an ardent lover of gongura and tried many different recipes but not this one. Thanks for your creative recipes, will try this one soon.

  2. Wow, Even though i am a big fan of sorrel leaves i never heard of this before. This is a must try for me, thanks for sharing.

  3. Dear Sailu

    I am an ardent fan of your blog and most of my cooking comes directly from your recipes. I love pulihora. But what are red sorrel leaves? A picture would help as I live in Dubai and need to figure out where can I find it.

  4. శైలజ,
    గోంగూర పులిహోర అనగానే అబ్బా! నోరూరిపోయింది.:).ఇక ఈ పులిహోర చూడగానే తప్పకుండా చేసుకోవలసిందే అని డిసైడ్ ఐపోయాను. ధాంక్స్ ఫర్ ది రెసిపి.

  5. gongura and pulihora r both my favourites….but never heard of a recipe like this..a great believer and follower of ur receipes..certainly this sunday i’m going to have it..

  6. Hi Sailu,

    Looks so yummy…I checked with my veg. vendor and he says there are 2 types of gongura, konda gongura & normal one. So which is to be used in this?

    1. I am not sure about Konda Gongura. There are two types, Erra gongura (red sorrel leaves) and Thella gongura (white sorrel leaves). Use red sorrel leaves for the rice preparation and white sorrel leaves for pachadi.

  7. Pingback: Gongura Pulihora / Ambada Rice | Shadruchulu
  8. Your dish Gongura Pulihora looks tempting.Would like to find out what Red Sorrel leaves translates into english or hindi.

  9. Hi Sailu, I came here searching for gongura pacchadi recipe and found this…quite creative idea. I am changing my mind to cook this now and try the pacchadi next time.

  10. Hai Sailu Ma’m, ur recipes r gr8, i need a urgent clarification with regards to gongura pulihora, is tamarind required for this dish and after grinding gongura leaves do we need to fry in oil for 10mns before adding it to rice…………

    1. There is absolutely no need for tamarind as the sorrel leaves provide the tang to the dish. Since you are roasting the leaves till rawness disappears, there is no need to fry the ground sorrel paste.

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