Table of Contents
- 1 What are Gongura leaves?
- 2 How do you identify Gongura leaves?
- 3 What is the Hindi name of Gongura leaves?
- 4 What do Gongura leaves taste like?
- 5 Is Gongura sorrel or Roselle?
- 6 What is the English word of gongura?
- 7 What is the English word of Gongura?
- 8 What kind of leaves are used in Gongura chutney?
- 9 Why is Gongura chutney called pulicha keerai?
What are Gongura leaves?
Gongura is a plant, Roselle (Hibiscus sabdariffa), grew for its edible leaves in India and other countries like Fiji. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura pacchadi is a part of quintessential Andhra cuisine along with pacchadi (chutney or relish).
How do you identify Gongura leaves?
Description/Taste The vibrant green leaves are deeply lobed with three to five serrated, finger-shaped leaflets. Gongura leaves come from a dense shrub-like plant that typically reaches heights of two to three meters. It has reddish-purple stems with dark green foliage and trumpet-shaped flowers.
What is the Hindi name of Gongura leaves?
Known as gongura in Telugu, ambadi in Marathi, pulichakeerai in Tamil, tenga mora in Assamese, the plant is called pitwaa in Hindi, khata palanga in Oriya, and mestapat in Bengali.
Is gongura a herb?
Moreover it is an herb that helps to cools the liver. Gongura (Hibiscus Sabdariffa) is a relative of the roselle and an edible plant grown in India. The gongura leaves holds a special place in the Andhra cuisine.
Is gongura sorrel or Roselle?
Here in Tamilnadu, it’s commonly known as Pulicha Keerai. It’s mainly grown for its edible leaves in India but the beautiful pink tea made using its flower/fruit pod is well known too.
What do Gongura leaves taste like?
Gongura is a leafy vegetable and has very distinctive sour taste. This is one of main ingredients in authentic Andhra cuisine.
Is Gongura sorrel or Roselle?
What is the English word of gongura?
Hibiscus cannabinus, aka red sorrel leaves, roselle, gongura (telugu), pulicha keerai (Tamil), Ambad bhaji, ambada, ambadi (Hindi) are other names this popular sour green bears in the Southern State of Andhra Pradesh.
Is Gongura Sorrel or roselle?
What is Gongura flower?
· Gongura is a leafy vegetable and has very distinctive sour taste. This is one of main ingredients in authentic Andhra cuisine.
What is the English word of Gongura?
What kind of leaves are used in Gongura chutney?
Gongura chutney is a popular pachadi made using red sorrel leaves. It can be served with rice or chapathi or dosa. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.
Why is Gongura chutney called pulicha keerai?
In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe.This delicious chutney can be stored in the refrigerator for a week. Homemade gongura chutney is very flavorful and delicious.
What kind of food is made with Gongura pickle?
These leaves hold a special place in the Andhra cuisine especially in and around Guntur region. These leaves are used in various dishes in everyday cooking. Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves.
What kind of chutney is made of sorrel leaves?
Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant.