Is gongura good for health?
Health benefits Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.
Is gongura stem edible?
(Hibiscus sabdariffa) This tangy vegetable grows up to 1 foot tall and has edible lobed leaves. The stems are reddish. The leaves and young stems are eaten raw in salads or cooked as a vegetable. …
What does gongura taste like?
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 (goat/mutton) and Gongura royyalu (shrimp).
How do you clean Gongura leaves?
Step 2: Harvest the Gongura Leaves
- Cut the stems of the Gongura plant with garden shears. The plant will regrow vigorously, so no problem in cutting the stems.
- separate the green leaves from the stems. You can discard the stems.
- Wash the collected leaves in clean water.
How do you eat Gongura?
Gongura can be consumed raw, as a chutney, or with minimal cooking, using basic ingredients like salt, green chillies and a dash of oil. Both the green-stemmed and red-stemmed varieties are used in cooking.
Why is Gongura sour?
These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.
What’s the best way to make Gongura pappu?
To begin making the Gongura Pappu, first pressure cook toor dal along with chili powder, haldi and with three cups of water for five whistles on medium flame and turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook while there is pressure.
Which is the best way to make Gongura Dal?
How to make the recipe Wash dal and cook with 2 cups of water until smooth or for 2 to 3 whistles. Soak gongura leaves in salted water for some time. When the pressure goes off, open the lid and mash the dal if you desire smooth dal. Chop gongura finely, slice onions, slit chilli and add them to the dal along with salt.
Which is the best dish to serve with gongura leaves?
Serve the dal for an Indian lunch or dinner along with steamed rice topped with ghee and your favorite poriyal. 6953 ratings. Gongura Pappu is an lip smacking dal made from the gongura leaves which brings in a natural tangy taste to the dal.
Which is the name of the Sorrel in Gongura Dal?
These sorrel leaves or gongura leaves are also known as khatta bhaji. This is Andhra style dal recipe where term pappu means dal. Gongura leaves are sour in taste which adds nice flavor to the pappu.