Gongura Leaves Image via Wikipedia

Gongura Pickle Image via Wikipedia

Red Sorrel leaves or hibiscus cannabinus (Roselle, Jamaikan Sorrel, Natal Sorrel (English), Gongura(Telugu),Laal Ambaadi (Maharashtra), Ambasshtaki (Sanskrit), Pulicha keerai (Tamil) is one of the popular herb used in cooking. Red sorrel has pinkish red colored stems and veins. The leaves are sour in taste.

The herb has rich load of Vitamin B9 (folate or folic acid) Vitamin C (ascorbic acid) and iron. Red sorrel leaves comprise the bioactive ingredient called Sitosterol-Beta-D-Galactoside. The rich flavanoid type anti-oxidant is found in the stems and veins of the herb. Anti-oxidants are known for its action against free radicals. The herb has digestive, laxative, diuretic and hypotensive properties. In folk medicine it is recognized as a tonic to enhance the functions of heart and nervous system.

Few recipes of Andhra Pradesh made this herb more popular among Indian households: Gongura pappu (Dal) and Gongura Pachadi (pickle). The Red sorrel leaves being the main ingredient in Gongura Pachadi, a kind of pickle which is fast becoming the favorite dish of one and all.

Ingredients

• Asafetida (hing) quarter teaspoon
• Black gram dal One teaspoon
• Coriander seeds two tablespoon
• Cumin seeds one teaspoon
• Fenugreek seeds One teaspoon
• Garlic (peeled and crushed) 10 pods
• Green Chilies six – eight numbers
• Red Chilies whole dry seven – eight numbers
• Red Sorrel (Gongura) fresh Leaves four bunches
• Salt to taste
• Turmeric quarter teaspoon

Seasoning

• Curry leaves one spig
• Mustard seeds One teaspoon
• Oil as required

Method

1. Clean red sorrel leaves and remove dirt by washing. Carefully remove hard and thick stems and veins. Keep it in bowl.
2. Take a skillet. Light the stove. Heat and add one teaspoon oil. Add the cleaned leaves and stir in sim flame. Watch for the leaves turning dark color. Transfer the content to the plate and allow it to cool.
3. Heat skillet and add three to four tablespoon oil. Ehen hot add mustard seed and allow to splutter. Now add cumin seeds, coriander seeds, fenugreek seeds, red chilies and green chilies. Stir the ingredients well. Take care not to burn the ingredients.
4. When the ingredients are roasted well you get fine aroma. Now add turmeric powder and finally asafetida. Remove from the stove and keep it in plate and allow it to cool. With this add the red sorrel leaves.
5. Now wet grind the ingredients in a mixer. Be careful to grind the to a fine and thick consistency. Collect the paste in sterilized container.
6. Now your gongura pachadi is ready. Close the container with its air-tight lid.
7. You preserve this in refrigerator for a week or two.
8. In Andhra this mouth watering spicy pachadi is used along with steaming plain rice, ghee and paruppu podi
9. Avakkai mango pickle is another awesome combination

Do you want to enjoy this aromatic and delicious pachadi with hot rice and ghee? Prepare it in your kitchen or go to an Andhra Restaurant either in India or abroad.

References:

1) Gongura http://en.wikipedia.org/wiki/Gongura
2) Herbmed http://www.herbmed.org/viewherb.asp?varHerb_ID=43
3) Sorrel Juice: The Other Natural Red Beverage http://jeneadrapublications.com/sorrel.aspx