Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.

Sep 28, 2017 · Gongura popularly called Pitwaa in Hindi, Pulicha Keerai in Tamil and Kenaf or Roselle in English has amazing health benefits. It is a very popular plant in India grown for it’s green leaves. The leaves taste sour and there are two varieties of gongura. The green stemmed variety is called Kenaf and red stemmed variety is called Roselle in English.

Oct 30, 2024 · Gongura, also known as sorrel or Roselle, is a leafy green plant that packs a punch in both flavor and nutrition. Originating from India, this tangy leaf is a staple in many regional dishes, especially in Andhra Pradesh. But what makes Gongura so special?

· Gongura is a leafy vegetable and has very distinctive sour taste. This is one of main ingredients in authentic Andhra cuisine. · Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam …

Nov 4, 2024 · Gongura, also known as sorrel, is a popular leafy vegetable in many Indian households. Its two primary varieties—good gongura and konda gongura—offer a unique sour taste that enhances various dishes. From curries to pickles, gongura is cherished for its flavor and numerous health benefits.

Sep 1, 2020 · Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in …

Gongura is a leafy vegetable that is mainly grown for medicinal purposes. It is an annual perennial woody based shrub that grows upto 1 meter. The leaves of the gongura have tart to sour flavor that can be incorporated into many dishes.

Feb 22, 2021 · It is one of the popular plants in India cultivated for its green leaves. The Gongura is used to make several varieties of dishes like gongura pickle, gongura pachadi, gongura Pappu, gongura chicken, gongura dal, and more. It comes with a unique tangy taste, and it is the primary component in Indian Andhra food recipes.

Gongura is a very versatile green, used extensively in delicious Andhra cuisine. The gongura chutney is especially easy to make. Though a bit sour in taste, it goes well with rice.

Sep 9, 2020 · Gongura is a super nutritious leaf popularly used in the Andhra Cuisine and is known as the Roselle leaf. These leaves impart a tart flavour and when combined with freshly ground spices can make delectable dishes, Gongura comes in two varieties, green stemmed leaf and red stemmed.