It is called as Pulichakeerai in Tamilnadu, Ambaadi in maharasthra, Pitwaa in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel leaves in English. Pungent sorrel leaves have a tangy and sour flavour due to the presence of oxalic acid in the plant. Also called Amabada, it is a rich source of vitamin C, iron, folic acid and calcium. Handful Curry Leaves 3 Dry Red Chillies. This basically goes to show just how widely these naturally sour leaves are consumed in India. One of the most popular ingredients used in the cuisine of Telangana and Andhra Pradesh is Gongura or sorrel leaves. Store in the refrigerator for longer shelf life. The combination of toor dal with leafy greens is … That’s the only way I love to enjoy this chutney though you can have it with idli, dosa or roti. It is very popular in the states of Andhra Pradesh and Tamil Nadu in India and is used for making a large variety of dishes such as gongura pachadi, gongura chicken, gongura pickle, gongura dal, gongura pappu and many more. Gongura, or sorrel, leaves are, in fact, ubiquitous across the country—variously called ambaadi (Marathi), pulichakeerai (Tamil), mestapata (Bengali), … Heat a nonstick pan, … Tamarind Leaves; English names: Tamarind, Tamarindus indica Hindi/local names: Hindi: Imli इमली • Bengali: Amli • Manipuri: মংগে Mange • Tamil: Puli புளி • Telugu: Chinta • Marathi: Chinch Sour Spinach; English names: Ambada, Red Sorrel leaves.Kenaf or Roselle Transfer the Gongura Pachadi or Sorrel Leaves Chutney to an air-tight container and use within the day. Ambat Chukka / Green Sorrel meaning and translation in Malayalam, Tamil, Kannada, Telugu, Hindi, Bengali, Gujarati, Marati, Oriya and Punjabi | Pachakam.com In these varities i like the pachadi, pickle version. Great Gongura: Health Benefits. Known as gongura in Telugu, ambadi in Marathi, pulicha keerai in Tamil and pundi in Karnataka, the sorrel plant is called pitwaa in Hindi, khata palanga in Oriya, tenga mora in Assamese and mestapat in Bengali.

Gongura can be cooked in many ways, some cook with meat, shrimp, lentils or as chutney. Wash and soak the rice for 20 mins. Here goes the recipe..... We need: Gongura 2pounds You can have it spread for it to cool down. It has a very distinctive tangy … Then cook and keep it ready. Garden sorrel (Rumex acetosa) with its tart, lemony flavour is widely used in cuisines the world over.

Known for its anti-inflammatory and other medicinal properties, Gongura is available in two varieties, the red stemmed one and the green stemmed variety and is used to make … For the ground paste Pick and wash the sorrel leaves, let the water drain away.

Mix it with piping hot rice and a dollop of ghee and you can’t ask for anything else. Gongura or sorrel leaves is a perennial leaf that has many culinary and medicinal uses.