Ever had rice that hits you with a bright, lemony punch and keeps you coming back again and again?
That’s gongura rice is a classic Andhra pulihora made with sorrel (gongura) leaves, tamarind and crunchy tempering.
If you want a lunchbox dish that’s vibrant, shelf-stable and utterly comforting, this is it. Make it today — it’s simple, rewarding, and delicious with papad or a pickle on the side.
What it tastes like
Think tangy, slightly tart greens with warm, toasty tempering notes — peanuts, chana/urad dal crunch, mustard/cumin pops and a mellow finish from ghee. It’s bright, spicy, and packed with flavor, and it’s perfect to pack in a lunchbox or eat hot at home
A little history about gongura rice
Gongura (sorrel) is a South Indian (especially Andhra) pantry hero. Andhra cuisine uses it widely in pickles, pulihoras and curries because the leaf’s natural sourness adds bright acidity without needing too much tamarind.
Gongura rice is a regional favorite for tiffins, festivals and travel food because it stores well and stays flavorful even after a few hours.
Why this dish is great
- Long-lasting flavor — the tartness keeps the rice lively even when packed.
- Lunchbox-friendly — doesn’t get soggy fast; pairs with papad or fried sides.
- Nutrient boost — gongura is rich in iron, vitamin C and antioxidants; peanuts add protein and healthy fats.
- Low effort — a quick tempering + cooked rice = high reward.
Ingredients breakdown
- Gongura (sorrel) leaves — the star: sour, slightly tangy, and aromatic when sautéed.
- Tamarind puree — balances and deepens sourness; use sparingly because gongura is already tart.
- Sesame oil — traditional Andhra flavor; gives a smoke-nutty backbone. You can use neutral oil but the sesame note is authentic.
- Peanuts/chana dal/urad dal — textural contrast: crunchy pops against soft rice.
- Mustard & cumin seeds, curry leaves, hing — the classic South Indian tempering that builds aroma.
- Turmeric & chilies — color and gentle warmth.
- Ghee (finish) — glossy finish and mouthfeel; optional but highly recommended.
Vegan Swap 🌿: Skip the ghee and finish with a tablespoon of toasted sesame oil or a neutral oil. The sesame oil keeps its authenticity while being vegan.
How the recipe actually comes together
First, heat sesame oil until it shimmers — that nutty aroma is your baseline. Roast the peanuts until they golden; they should sing when you bite. Toss in the chana and urad dal so they puff and add crunch. When the mustard and cumin pop, slide in curry leaves, hing and the chillies; that sizzling is your fragrance meter.
Now add the chopped gongura leaves and sauté until they collapse and become soft and slightly darker — that’s when the sourness mellows and the smell changes from raw to tangy-cooked. A splash of tamarind puree ties everything together, so add a little and then taste (gongura varies in tartness). Let the mixture reduce a bit so the flavors concentrate.
Finally, fold this vibrant gongura masala into warm, freshly cooked rice and finish with a spoon of ghee for silkiness. Let the rice rest for 5–10 minutes so flavors marry — that short pause makes a difference.
Pro Tip 💡: If your gongura is very sour, blanch the leaves for 30 seconds in boiling water and then squeeze out excess liquid before sautéing — it tames extreme tartness while preserving the flavor.
What goes along
- Crispy papad or appalam — classic combo
- Fryums/potato fry/aloo fry — adds soft or crunchy contrast
- Pickle — mango or lemon if you want extra punch
- Curd (yogurt) — to cool things down on a hot day
How to serve
Serve warm with a dollop of ghee on top if you’re not vegan. For a lunchbox, pack chutney/pickle separately. Garnish with fried curry leaves or roasted peanuts for the table.
Packing & lunchbox tips
- Cool the rice to near-room temperature before sealing the box — hot food creates condensation and can spoil texture.
- Use an insulated container to keep it warm for a few hours, or a microwave-safe box if reheating is available.
- Pack a small container of papad or a crisp side separately so it stays crunchy.
Scaling & party prep
- For a crowd, make the gongura masala in bulk (it stores well refrigerated for 3–4 days). Mix into rice in batches to maintain texture.
- Travel/Storage: Gongura rice actually improves after a few hours — flavors meld and deepen. Store refrigerated up to 2 days; reheat on a tawa with a splash of water or ghee for freshness.
- Make-ahead shortcut: Prepare the gongura mixture a day ahead; when guests arrive, stir it into freshly steamed rice and serve.
Other Related Recipes You Might Like:-
- Gongura Dal (Gongura Pappu — Andhra Style) — tangy, spiced gongura lentil dal — the perfect companion to gongura rice.
- Vatha Kulambu Rice — rustic, tangy podi-style rice — another sour-savoury rice option.
- Tamarind Rice — tangy tamarind-flavoured rice with a spicy tempering — same sour profile, different texture.
- Andhra Style Egg Rice — hearty, spiced egg-and-rice dish — great if you want protein with the tangy greens.
- Andhra Chicken Fry — spicy, crisp chicken fry — a bold non-veg partner for gongura rice.
- Inji Puli (Spicy Ginger-Tamarind) — tangy-gingery chutney/pickle — adds a zesty punch alongside the rice.
- Ginger Pickle — sharp, preserved ginger pickle — classic tangy-accent for Andhra meals.
Gongura Rice
Description
Bring a burst of Andhra flavor to your mealtime with this tangy and spicy Gongura Rice! Made with fresh sorrel leaves sautéed in sesame oil and mixed with crunchy peanuts, lentils, and a fragrant tempering of chillies, mustard, and cumin — this rice is a true South Indian favorite. The natural sourness of gongura pairs beautifully with the warmth of spices and a touch of ghee, creating a comforting and satisfying dish that’s perfect for lunch boxes or a quick homemade meal.
It’s simple to make, travels well, and tastes even better as it sits — the kind of dish that makes you look forward to lunch! Serve it with papad, pickle, or a dollop of curd and enjoy a taste of Andhra right at home.
Ingredients
Instructions
Prep Work
-
Wash and chop sorrel
Wash the sorrel leaves well and chop them roughly so they cook down evenly.
-
Prepare tamarind
Soak tamarind if needed and extract a smooth puree; keep it ready. -
Cook rice
Cook rice until fluffy and keep it warm for mixing with the gongura paste. -
Measure spices and dals
gather peanuts, chana dal, urad dal, cumin, mustard, chillies, hing, turmeric and salt. -
Ready curry leaves
pick and wash curry leaves and keep them handy for tempering.
Method
-
Heat oil and roast peanuts
Heat sesame oil in a pan and roast the peanuts until they turn golden.
-
Roast dals
Add chana dal and urad dal to the pan and roast until they are crisp and aromatic.
-
Add seeds and chillies
Toss in cumin seeds and mustard seeds, then add the red and green chillies for flavor.
-
Add hing and curry leaves
Sprinkle hing and add curry leaves to build the signature aroma. -
Add turmeric and salt
Stir in turmeric and salt to the tempering so the base flavors come together. -
Add sorrel and fry
Add the washed, chopped sorrel leaves and fry until the leaves turn soft and mushy and the tanginess comes out. -
Add tamarind and simmer
Pour in the tamarind puree and simmer the mixture; (if its too dry add a splash of water if needed) and cover to let flavors meld.
-
Mash/blend to paste
once cooked, lightly mash or pulse the mixture to form a cohesive gongura paste.
-
Mix into rice and finish
Fold the gongura paste into warm cooked rice until evenly mixed; finish with a dollop of ghee and let the rice rest briefly for flavors to deepen. -
Serve
Pack or plate the gongura rice; serve with papad, pickle, or raita as desired.
Equipment
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Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 2.4g12%
- Cholesterol 3mg1%
- Sodium 760mg32%
- Potassium 210mg6%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 5.5g11%
- Vitamin A 2500 IU
- Vitamin C 20 mg
- Calcium 60 mg
- Iron 2 mg
- Vitamin K 30 mcg
- Magnesium 35 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
