- Andhra Recipes All Varieties >Gongura rice | Pulicha keerai sadam
Gongura rice | Pulicha keerai sadam | Ambadi leaves rice
By Gunaselvi Sridher
Cuisine Style: Andhra, south india | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice, Pappadam | Type: Gravy, Kuzhambu
Ingredients
- Boiled rice – 1 cup
- Gongura leaves [Sorrel leaves, pulicha keerai, Hibiscus cannabinus] – 1/2 cup
- Small onion [sambar onion] – 10
- Dry red chilli – 1 or 2
- Fenugreek seeds – 1 tbsp
- Mustard seeds – 1 tbsp
- Curry leaves – 1 spring
- Gingelly oil or oil – 3 tbsp
- Water as needed
- Salt to taste
Preparation Method
- Pluck & wash gongura leaves.
- Dry roast fenugreek seeds, cool it & grind to fine powder.
- Heat pan with ¼ cup of water add Gongura leaves cook till soft. Then mash.
- Heat gingelly oil in a pan, add mustard seeds & let it splutter. Then add curry leaves, dry red chilli, & onion sauté till soft.
- Add fenugreek powder sauté. Then add boiled & mashed gongura leaves, salt mix well & stir well.
- Finally add 1 or 2 tbsp of gingelly oil Then cut off heat.
- Add boiled rice, mix well
- Then serve hot with appalam or chips
Note
- Dont add tamarind.
- Gongura leaves-Tamil name:-Pulicha keerai, Kannada name:-pundi soppu, Hindi name:-Ambadi leaves
Andhra special gongura rice
Pulicha keerai sadam
Sorrel leave rice
Healthy pulicha keerai rice for lunch
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