Gongura Pulihora – Indian Rice dish


Gongura Pulihora


Gongura plant (the leaves with the red stems!)

I recently found to my pleasant surprise that the Roselle plants that I am growing to make Hibiscus tea are actually a form of sorrel.  The leaves are called Gongura in India and are used in making a tart pickle and to flavor rice.  I made the recipe for my rice and it was delightful.  The secret to the good taste is to make sure the tempering (fried dals) is nicely browned and not burned. 


Gongura (Hibiscus leaves) Pulihora


Rice – 1.5 cups (about 4 cups cooked)
Sliced Gongura Leaves – 2 Packed Cups or more to taste.
Fenugreek Seeds – 1/4 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Red Chillies – 2
Turmeric – 1/4 tsp
Curry Leaves – 8 to 10

Vegetable Oil – 4 tbsp
Salt to Taste


Rinse rice well and soak for 20 mins,  Bring water to boil and boil 3 mins.  Drain and return to pan. Cover and cook on low heat until water is absorbed.  I just turn the burner off on my ceramic stove and let the covered pan sit for 10 mins.
When the rice is cooked, spread it in a large plate to cool.
Over medium heat, dry roast the fenugreek seeds till they start to change color. Grind the fenugreek seeds into a fine powder.

You can also use ground fenugreek powder and CAREFULLY heat it in a small pan – stirring constantly until you just start to smell it.  Remove from heat immediately.

In a wok or kadai, heat 2 tbsp of vegetable oil.
Add two split red chillies and stir-fry for 1 minute.
Add the gongura leaves and stir-fry till the leaves wilt.
Set aside the gongura leaves to cool.
Once the leaves are cool, grind into a smooth paste.  I did this in a coffee grinder and had to add about 3 Tbsp water to get it to a paste.
In a wok or kadai, heat 2 tbsp of vegetable oil.
Add mustard seeds and wait till they splutter.
Add the urad dal and chana dal.
Stir fry till the dals are light golden brown.  BE CAREFUL at this point, you do not want to burn the seeds.  Take the pan off the heat if you have to before you add the rest of the ingredients.
Add the curry leaves, and 2 split red chillies.
Stir-fry till the chili just begins to darken, once again you may have to take the pan off the heat.
Add the gongura paste, roasted fenugreek powder, turmeric, and salt.  Cook briefly to heat through.
Add the rice and mix well.  Check for salt.  If you want it more tart either add more gongura leaf paste or add a bit of lemon juice.


Korean Style spring rolls

I would have posted a picture of the ones I made myself, but alas – I ate them…all of them!    I am not sure if they are truly Korean, but the ones I had at a Korean church fair had the same ingredients.  They are easy to make and you can do the filling ahead of hand and refrigerate it.  You can also make them ahead and freeze them, take them out and fry as needed.  Note:  These do NOT keep well refrigerated once they are made, the skins get soggy and tough..so eat them while they’re hot!

spring roll picture

Spring rolls picture from: http://www.easy-recipes-online.com


1 Lb ground pork

3 stalks scallions, chopped

2 cups cabbage, chopped fine (can do in food processor using the grater disk)

1 cup carrot, shredded (can do in food processor using the grater disk)

4 dried shiitake mushrooms, soaked and trimmed, chopped fine

1 -2 cloves garlic, minced fine

1 Tbsp dark soy sauce – chinese brand

1 tsp dark sesame oil – chinese brand

1 pkg spring roll wrappers – thawed.

Oil to deep fry

Paste made with 2 Tbsp flour, 1 tsp cornstarch and enough water to make a thin paste. about the consistency of glue.


Fry pork in a deep saucepan until completely cooked.  Drain.  Stir in cabbage, carrot, scallion, mushroom, garlic, soy sauce and sesame oil.  You can do this before the meat cools.  At this point you can refrigerate the filling..it keeps for a couple of days, or use it right away to make the rolls.

To make rolls.  Unwrap spring roll wrappers and remove from package.  Gently peel one wrapper off and place it in front of you with one of the 4 corners facing you.  Place a tablespoon or so of the pork and veggie mixture on the wrapper about 1 inch from the point and roll up, starting with the point and then pulling the two sides of the wrapper over the filling to cover it.  Complete the roll and put a bit of the flour / cornstarch paste on the closing point and roll to seal it.  See pictures below.

Heat oil to med – high in a deep frypan or wok and fry 4 – 6 at a time, turning once or twice until golden brown.  Remove and drain on paper towels.  Serve with duck sauce, hot mustard, Thai sweet chili sauce or whatever condiment you like.

How to make the rolls:

how to roll a spring roll from: www.poormet.com

how to roll a spring roll from: http://www.poormet.com