Gongura or the red sorrel is known by various names like the ambadi or pulicha keerai in various parts of India which comes in two varieties namely the green leaf and the red variety. The red variety is sourer than the green leaves. The leaves are bitter, mildly astringent and acidic in taste. Caribbean people prepare an exotic deep red sorrel punch, a sweet fruit drink with a wild sourness from the flowers of this plant.
Gongura leaves helps to cool any inflammation and heat in the blood. Fresh leaves of the gongura help to stimulate the stomach and to sharpen the appetite. Moreover it is an herb that helps to cools the liver. Gongura (Hibiscus Sabdariffa) is a relative of the roselle and an edible plant grown in India. The gongura leaves holds a special place in the Andhra cuisine. Gongura pacchadi is quintessentially a special delicacy of the Telugu cuisine which is a part of many feast or festivals. Gongura is widely consumed all over Andhra Pradesh and is one of the special dishes in many hotels, restaurants, eateries and food joints.
Some of the very yummy gongura recipes are the authentic gongura pappu , the gongura pickle that goes very well with rice , gongura chutney and gongura with chicken or mutton.The sourness of the leaves is also because of the high iron content in them making them a very healthy component in your mean.The calming effect sorrel leaves have on the stomach can be very beneficial during summer months.When cooking usually, green chilli is added along with gongura to cut the sourness .
Sorrel contains flavonoids and other antioxidants, which lead to its diuretic and purgative effect. This helps in flushing out and removal of harmful toxins from the body. Sorrel leaves contains protocatechuic acid. This also aids in the detoxification of the body. Sorrel tea and sorrel-infused water are often used for detoxification of the body. It also helps in relieving bloating.
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Hope you enjoyed reading, nest time incorporate sorrel leaves in your diet.