Gongura Leaves/Pulicha

Gongura, also known as sorrel leaves or roselle leaves, is a leafy green commonly used in South Indian cuisine, particularly in Andhra Pradesh. Here’s a brief overview:

Description

• Appearance: Gongura leaves are broad, jagged, and heart-shaped with a deep green colour. They are often found growing on a tall plant with red stems and can have a slightly reddish tinge to the leaves.
• Flavour: The leaves have a tart, tangy flavour due to the presence of oxalic acid. This tanginess can be compared to that of other sour greens like sorrel or spinach.

Uses

• Culinary: Used primarily in South Indian cuisine to make dishes like gongura pachadi (a tangy chutney), gongura pappu (a lentil dish), and gongura chicken. The leaves are often sautéed or cooked with spices to balance their tart flavour.
• Preservation: Gongura leaves can be pickled or used to make powders that can be added to dishes for a tangy flavour.

Nutritional Benefits

• Vitamins and Minerals: Rich in vitamins A, C, and K, as well as essential minerals like iron, calcium, and magnesium.
• Antioxidants: Contains antioxidants that help combat oxidative stress and support overall health.
• Digestive Health: The tartness of gongura is thought to aid digestion and may help with appetite stimulation.

Storage

• Fresh: Store in the refrigerator in a plastic bag or airtight container. Best used within a week for optimal freshness.
• Dried: Can be dried and stored in an airtight container for longer periods. Dried leaves can be rehydrated and used in cooking.