Gongura rice

This week I made Gongura rice. Gongura rice is a traditional Japanese rice dish that is served at a “sakazuki” ceremony of the Shinto religion. When the rice is served, the gongura (which translates to “wet rice”) symbolizes the tears of the gods. The rice is then eaten by the priests and the people present at the ceremony. The Gongura rice symbolizes the sorrow and grief of the gods who are the originators of the rice as well as to their sorrow over the eventual destruction of the world. Each grain of rice is individually symbolized by a god, and symbolizes the sorrow and grief that each god has over the eventual destruction of the world.

Authentic Gongura rice is from the isle of Gokuni in the Kagoshima prefecture in Japan. It is the rice you will find in the “sushi” rice shops in the city of Kagoshima. The J-shaped “gara” (which is rice that has been shaped in a particular way to be used for sushi) in which Gokuna rice is made in is known as “Gongura”. The rice is steamed in “gara” for half an hour (usually this is the part preferred by non-Japanese people who enjoy the taste of traditional Gokuna rice). In the isle of Gokuni, the rice is used mostly for sushi and tempura.

GonguraRice is a rice dish that is cooked in a pan with a lid on the pan. That means that the rice will cook in steam and not the heat from the pan. I have been cooking Gongura rice for so many years, and I have tried many kinds of Gongura rice. But every time I cook Gongura rice, I always get compliments from my family and friends.

Gongura rice, a famous Andhra rice meal prepared with Gongura leaves, is a popular Andhra rice dish. Gongura leaves (Red Sorrel Leaves) are extensively used in curries, pickles, and chutneys in Andhra Pradesh. Gongura leaves have a sour flavor and pair nicely with rice, much like tamarind rice (pulihora). The main difference is that instead of Tamarind, Gongura leaves are used. Gongura rice is sour, acidic, and crunchy thanks to the peanuts and onions. The flavor and taste of lemon are enhanced by squeezing it. Gongura rice may be packed in a lunchbox, taken on a trip, or eaten as a fast meal.

Time to prepare: 10 minutes

Time to prepare: 15 minutes (excluding time to cook rice)

Andhra Pradesh cuisine

Medium spiciness

2 people (small portions)


    • 2 cups boiled ponni rice
    • 214 gms Gongura (Sorrel Leaves)
    • 2 garlic cloves
    • 1/2 cup water

Tempering (tadka)

  • 2 to 3 tbsp oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 1/2 teaspoon urad dal
  • 4 dry chillies
  • 15 curry leaves
  • a pinch of asafoetida (hing)
  • 4 green chilies, slit or half
  • 2 tbsp. toasted peanuts
  • 1/4 teaspoon turmeric powder
  • 2 tbsp gongura paste
  • 1/4 cup water
  • 1 or 60 gms medium onion
  • 3–4 teaspoons lemon juice


  • Set aside chopped onion, sliced green chilies, and roasted peanuts.
  • 1 cup raw rice (ponni, basmati, sona masoori, or regular rice) soaked in enough water for 30 minutes
  • Salt the rice and cook it until it is fluffy. It is necessary to separate the grains. As soon as the rice is done, lay it out on a large dish to cool. For this dish, I used 2 cups of cooked rice.
  • Separate the leaves off the stem and thoroughly wash them three to four times. Drain well until all of the water has been removed.
  • In a pot, combine gongura leaves, 1/2 cup water, and 1 large garlic clove and simmer for 10 to 12 minutes on low to medium heat, covered, until the gongura (Red Sorrel Leaves) leaves are cooked and wilted.
  • Allow to cool before pulverizing into a smooth paste. Add no water to the mix.
  • Oil a nonstick pan or any other utensil. When the pan is heated, add the mustard seeds and let them sizzle.
  • Combine the urad dal, chana dal, dried chilies (whole or split), green chilies, hing (asafoetida), and curry leaves in a large mixing bowl. Combine the two. Cook until the green chilies are light brown in color and have been sautéed.
  • Mix in the roasted peanuts well. To loosen the mixture, add turmeric powder, half of the gongura paste (or 2 tbsp gongura paste), and 1/4 cup water. Mix rapidly and simmer for 2 to 3 minutes, or until the rice is well combined.
  • Season with salt to taste. When adding salt, keep in mind that salt is also applied while the rice is cooking.
  • Cook for 1 minute after adding the chopped onions.
  • On a low heat, add the cooked rice and mix thoroughly with the gongura mixture.
  • Cook for another 5 minutes on a low heat with the lid closed. Turn the heat off.
  • Combine the lemon juice and set aside for 5 minutes.
  • Serve with chips, papad, pickles, or any fried food, such as potato stir fry, right away.


  • Use any regular rice, such as ponni or sona masoori rice (basmati is not a must). If brown rice isn’t readily accessible, you may substitute basmati rice.
  • My green chilies were mild, so alter the quantity according to your preference.
  • When lemon juice is added towards the end, it enhances the flavor and flavor.
  • Gongura rice, like tamarind rice (pulihora) or lemon rice, must be acidic and sour.
  • You may either refrigerate the remaining paste or use the whole paste and double the amount of rice and other ingredients.


Gongura or gongura pulao means “pouch rice” in Urdu. It is a rice dish made with puff rice (which is also called momo in Mongolian), which is the same kind of rice that you buy at the store. The Mongols use it a lot in their dishes, and it is quite popular in Kyrgyzstan. So, why not try it yourself?. Read more about etv abhiruchi gongura rice and let us know what you think.

Frequently Asked Questions

What is Gongura Pachadi called in English?

Gongura Pachadi is known as a sweet and sour Indian dish.

What is Gongura biryani?

Gongura biryani is a dish from the Indian subcontinent. It is made with rice, chicken, and spices.

Is Gongura chicken good for health?

Gongura is a type of chicken that is high in protein, and has been used for centuries as a traditional medicine.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.