#guesstherecipe #andhraspecial #southindianrecipes #pulichakeerai
#pundepalya #ambadi #pitwaa
A chutney made from Hibiscus leaves | The Odd Pantry | Indian Cuisine - Roselle leaves Pickle | Fried Roselle Leaves Recipe | Sour Leaf Recipe
Chutney Varieties from Andhra. The beautiful state of Andhra is very famous for its chutney recipes for rice.
Hibiscus leaves pickle is a popular pickle in Andhra Pradesh made with fresh Roselle (Hibiscus sabdariffa) or Gongura leaves, where it is known as Gongura Pachadi or Gongura Pickle.
Tasty facts
Gongura is called Roselle in English and belongs to the hibiscus family. Roselle leaves are edible and sour to taste and these are what we use for making the famous chutney. There are two kinds : the red stalked and veined variety which is extremely sour and the variety which we call “white” but actually just has green stalks and leaf veins and is a much milder version as far as sourness is concerned. The leaf is mildly metallic to taste and that is because of its high iron content. Roselle is used by the Nepalese, along Assam, Manipur and Bengal and in all the southern states of India, but nowhere has it reached addictive proportions as it has in Andhra Pradesh where Gongura Pachadi queens it over kitchens.
Helps In Digestion
Controls Blood Pressure
Improves Eyesight
Boosts Immunity
Good for Heart
Iron & Vitamin C Rich

Subscribe for latest Videos:
[ Ссылка ]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We Know everyone can cook! At Wahrecipes, we present simple and Easy cooking methods to demystify the cuisine from the Indian subcontinent in. Right from comfort food cooked in home kitchens, street food, our recipes are treats for interested in cooking and eating!

All content on this site (including text, photos, videos, and artwork) is copyrighted to Wahrecipes.

свернуть