Some green leafy vegetables
considered South Indian specialties include: "gongura" (Indian
sorrel), drumstick leaves (moringa), "basale soppu" (Malabar
spinach), curry leaves (used as a flavoring), and mustard greens, which are
often used in dishes like "sarson ka saag".
Gongura (Indian sorrel):
A popular leafy green with a
slightly sour taste, frequently used in curries and stews.
Drumstick leaves (Moringa):
Highly nutritious leaves packed
with vitamins and minerals, considered a superfood.
Basale soppu (Malabar spinach):
Flat, green leaves with thick
stems, often used in stir-fries.
Curry leaves:
While not typically eaten on their
own, these aromatic leaves add significant flavor to many South Indian
dishes.
Among these, Gongura is a famous
one and relished by all.
Gongura is a leafy vegetable that
is rich in vitamins, minerals, and antioxidants. It's also known as
red sorrel, puntikura, and gogaaku.
Gongura imparts a tart flavor to
south-central Indian cuisine. It can be added to paratha, pachadi, or
juice. Unwashed gongura leaves can be stored in the fridge for 5-7 days, but
they're best consumed as soon as possible.
Gongura'pacchadi, a form of
chutney or relish, is a quintessential part of Andhra cuisine. Telugu people,
mainly from Andhra Pradesh, locally call it Andhra Matha (mother Andhra) in
Telugu due to its significance in their daily diet. While it has many culinary
uses, the most popular version is the pickled form.
Gongura Pachadi is a tangy and spicy side dish or chutney variety made
with red sorrel leaves (roselle), dried red chilies, garlic and cumin seeds. It
is a staple in the states of Andhra Pradesh and Telangana where these leaves are
grown in abundance.
Here is the link to the recipe https://www.indianhealthyrecipes.com/gongura-pachadi-red-sorrel-leaves-chutney/
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