Indian Sorrel Puliodhrai

Share
7 Ratings
3 Reviews
Print
Recipe By Vahchef
20 m
4 servings
27.1 Cals

Curry Leaves Rice

curry leafs (kurvepaku), tamerind( Chintha pandu), whole red chilli ( endu mirchi), fres...

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Mushroom Pickle Pulao

A concoction of cooking mushroom pickle with pulao rice is a different style of rice reci...

Hyderabadi Khichadi

Khichdi in Hyderabad is known for serving breakfast, lunch, dinner. Kichidi made of overc...

Fish Kedgeree

Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th cent...

Coriander And Mint Rice

Coriander Mint rice, the paste is cooked and mixed with steamed rice, the paste add flavo...

Indian Sorrel Puliodhrai Recipe, Urad dal Chawal, How To Make Indian Sorrel Puliodhrai Recipe

Name: INDIAN SORREL PULIODHRAI
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Gongura Pulihora is an easy Indian food recipe that is popular in Andhra. Gongura is highly rich in vitamins, iron, and antioxidants. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor.

It’s a classic Indian food, a kind of chitraannam.

About Recipe

Minapa pappu annam, Ulutham paruppu sooru, Mashkalair dal biuli dal chal

How to make INDIAN SORREL PULIODHRAI

(7 ratings)

3 reviews so far

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Sorrel leaves

Servings : 4 persons
Published date : September 18, 2018

Ingredients used in INDIAN SORREL PULIODHRAI
• Mustard seeds - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Urad dal - 1 tea spoon.
• Red chilies - 7 numbers.
• Oil - 1 tablespoon.
• Asafoetida - 1 pinch.
• Curry leaves - 1 springs.
• Sorrel leaves - 3 bunch.
• Turmeric powder - 1/4 tea spoon.
• Tamarind juice - 1 tablespoon.
• Salt - to taste.
• Cooked rice - 2 cups.
• Coriander seeds - 1 tea spoon.
• Sesame seeds - 1 tablespoon.
• Till oil - 2 tablespoons.
• Peanuts - 1/4 cup.
• Fenugreek seeds - 1 pinch.
Method:
In a hot pan add chana dal, 3 dry red chilies, mustard seeds, coriander seeds, fenugreek seeds, sesame seeds and roast them till they get a nice color, then make it into a powder. In a pan heat oil add hing, curry leaves, sorrel leaves and cook for 2-3 minutes and add this mixture to powder and make it into a paste. In another pan heat till oil, add 4 dry red chilies, ½ teaspoon urad dal, peanuts and fry them, to that add turmeric powder, sorrel leaves paste, tamarind juice, salt and cook for 2-3 minutes. Now add this mixture to rice, mix well and serve.

Deepa Posted on Fri Sep 12 2014

You are the best!!!!!!?

Reply 0 - Replies

scobla Posted on Fri Sep 12 2014

you make feel hungry when you start tasting the food you cook lol?

Bird Hill Posted on Wed Jun 24 2015

Thanks for sharing this Chef. I liked Gongura pulihora a lot, I love pulihora in general since childhood, whenever i go temple they serve pulihora only. So i got used to eating temple made Pulihora so much that now I miss it so dearly and prefer havi