Name: Andhra Gongura Rice
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, cooled, grains well separated; 100 g Gongura Leaves, sorrel leaves/ambadi, washed and dried; 3 Green Chili Pepper, slit; 3 Dried Red Chili Peppers, broken; 1 tsp Mustard Seeds, rai; 1 tsp Split Black Gram, urad dal; 1 tsp Split Bengal Gram, chana dal; 3 tbsp Cooking Oil, divided; 5 clove Garlic, crushed or finely chopped; ½ tsp Ground Turmeric, haldi; 1 tsp Salt, to taste; 2 tbsp Peanuts, peanuts, roasted

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat a tablespoon of oil in a pan. Add the dry gongura leaves and green chilies. Sauté on medium heat for 3-4 minutes until the leaves shrink completely and turn mushy. Turn off the heat and let it cool.
3–4 min
Once cooled, grind the cooked gongura and green chilies into a coarse paste without adding any water. Set aside.
In a wide, heavy-bottomed pan, heat the remaining oil. Add mustard seeds and let them pop.
Add the urad dal, chana dal, and broken dry red chilies. Fry until the dals turn a golden brown color.
Add the crushed garlic and sauté for 30 seconds until the raw garlic smell dissipates.
30 sec
Lower the flame, add the prepared gongura paste, turmeric powder, and salt. Cook this mixture for 2-3 minutes until oil starts leaving the sides of the paste.
2–3 min
Add the cooled, cooked rice and roasted groundnuts to the pan.
Gently mix everything together until the rice is evenly coated with the sour and spicy green paste. Cook for 2 more minutes, then serve.

How to tell it's done

Slightly sticky, deeply savory rice infused with a bold sour punch and crunchy peanuts.

Getting it right

Tip

Gongura has a naturally sharp sourness. Adjust the amount of green chilies depending on how spicy you want to balance the tanginess.

What to serve it with

Serve hot or cold. It makes a fantastic packed lunch and pairs wonderfully with potato fry or simply some papad.

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Ingredients