Gongura (Hibiscus sabdariffa) is Roselle, a variant of the (Hibiscus cannabinus) plant. Gongura pacchadi is quintessentially Guntur cuisine (of Andhra) along with aavakaipacchadi (pickle). While it has many culinary uses, the most popular is the pickled version. Binomial name Hibiscus sabdariffa L. Bissap (Hibiscus sabdariffa; called Sorrel in the Caribbean) is a species of hibiscus native to the Old World tropics. ... Binomial name Hibiscus sabdariffa L. Roselle (Hibiscus sabdariffa) is a species of hibiscus native to the Old World tropics. ... Binomial name Hibiscus cannabinus L. Kenaf is the name of a hibiscus plant Hibiscus cannabinus and also the term for the fiber obtained from this plant. ... Guntur (à°—à±à°‚టూరౠin Telugu) is a city and a municipal corporation in the Indian state of Andhra Pradesh. ... Andhra Pradesh (ఆంధర దేశం), a state in South India, lies between 12°41 and 22°N latitude and 77° and 84°40E longitude . ... Aavakaaya is the most famous Hot-dish (also called Pickles in general ) made in Andhra Pradesh. ...
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stem variety is more sour than the green stem variety. Gongura is also known as Andhra Maatha (Mother of Andhra Food). It can be said that there is no person from andhra who does not know Gongura or who does not like Gongura.
Well known recipes with Goungra as a main ingradient are Goungra Pappu (Lentils), Goungra Pacchadi, Goungra Pickle, Goungra mamsam (goat/mutton) and Goungra royyalu (shrimp). Some people like goungra with chicken but generally chicken is not made with Goungra.
According to Indian mythology, Goungra said to be a divine gift given to human beings by the goddess, Shakaambari Devi.
This article about the Cuisine of India is a stub. You can help Wikipedia by expanding it.
GONGURA CURRY WITH ONIONS Ingredients 200 gms gongura leaves 2-3 onions 3 tbsp cooking oil 1 tbsp chili powder salt to taste Method Separate gongura leaves from the stalks.
Gongura Pulusu 2 cups washed and cut gongura, 3 spoons oil, 3 chopped green chillies, tamarind lemon size, ½ spoon mustard seeds, ½ spoon jeera, ½ spoon methi seeds(menthulu), chilli powder, 3 spoons jaggery, salt, 2 spoons besan (senaga pindi).
Gongura pappu Redgram Dal with Gongura leaves Ingredients 1 Bunch of Gongura 1 Cup of redgram Dal 1 tsp Tamarind juice Salt to Taste A pinch of turmeric powder 3 Red chillis (Broken) 4-Garlic Flakes(optional) Seasoning:2 tsp of oil,a pinch of hing 1 tsp of flgram dal1 tsp of Cumin seeds,broken red chillis.
Feeds |
Contact