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Gongura pandu mirchi pachadi11/4/2023 ![]() * Temper it, heat 150 ml of oil, add 1 1/2 tablespoon of Bengal gram dal. * Add 1 1/2 teaspoon of roasted fenugreek powder to it and mix. ![]() * To a mixie jar, add red chillies and half of the peeled garlic, salt and grind them coarsely. ![]() * Add tamarind that is washed once with some hot water and fry both with no moisture. * Heat a pan with 2 tablespoons of oil, add the dried sorrel leaves and fry them all on medium flame either in batches or the entire amount. * Take 100 grams of tamarind, 50 grams garlic peeled, 100 grams of Salt ( rock salt/ doddu uppu). * Take 1/4 kg of red chillies, wash and let it dry completely, and take off the stalks and cut them all with no moisture. * Take 1/2 a kg of sorrel leaves, clean, cut and wash 3 to 4 times and dry them in shadow for 3 to 4 hours on a cotton cloth. Other than pickle, Gongura is also used to make dal, curries and chutney because of its exceptional taste and flavour. It tastes distinct and authentic and Gongura is healthy as well. ![]() Gongura and Pandu mirchi pickle is a must-try recipe. The Bodo community believes that intake of sour helps in fighting the scorching summer heat and prevents illness.Pickles can taste sweet as well if a dash of sugar or jaggery is added to enhance the flavour of the pickle. The leaves having sour tastes and slippery texture blends easy and makes a wonderful dish with non-veg items. In the Bodo Community of Assam too, 'Gongura' called as 'Mwitha' is taken very frequently, it is prepared as curry with pork, 'Mwitha-Oma', with pond fish as 'Mwitha-na' with prawns as 'Mwitha-nathur'. It is also eaten by Acholi and Lango people in northern Uganda, where it is known as malakwang. Gongura and calabash is extremely popular with the Telugu community in South Africa. In recent times, Gongura Chicken is also being served in restaurants. Other well known recipes made with Gongura as the main ingredient are Gongura pappu (lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp). As the leaf grows older, the leaf splits into four or more parts. Gongura is popular in the state of Andhra Pradesh, Karnataka, Manipur, Tripura and also Mizoram. It is a summer crop, and the hotter the place, the more sour the leaf gets. It is known as Pitwaa in Hindi, Kotrum in Jharkhand, Mestapat in Bengali, Amaari in Chhattisgarhi, Pandi/ Pundi SOPPU in Kannada, Anthur in Mizo, Sougri in Manipuri, Sankokda in Punjabi, Aamelli in Chakma, Mwitha in Bodo, Kenaf Leaves in English, and Chin Baung in Burmese. And is specially prepared to a stew and served to goddess Mahalakshmi/ Gauri during the annual festival of Mahalakshmi which falls on three days in between the ten days Ganesha Chaturthi festival in Maharashtra. In Marathi, it is called Ambaadi ( अंबाडी). The famous combination with pulichakeerai is Ragi Kali/ Ragi Mudde, which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms). It is popular in North and Central Karnataka cuisines as " Pundi Palle/Punde soppu ( ಪುಂಡಿ ಪಲ್ಲೆ/ಪುಂಡೆ ಸೊಪ್ಪು)", and is regularly eaten with Jollad (Jowar) rotti. In Odisha it's known as ଗୋରକୁରା ( gorkura) or ଖଟା ପାଳଙ୍ଗ ( khata palangaw). Similarly, Gongura is popular in Tamil Nadu as well, and is called pulichakeerai ( புளிச்சைக் கீரை) in Tamil. It is a popular green vegetable in Chakma community and it is known as "Aamelli". It is also grown in Karnataka, Odisha, Telangana, Maharashtra, Tripura, Arunachal Pradesh (north east region of India) and some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). Although Gongura is widely consumed in homes all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. While it has many culinary uses, the most popular version is the pickled form. Telugu people, mainly from Andhra Pradesh, locally call it Andhra Matha (mother Andhra) in Telugu due to its significance in their daily diet. Gongura'pacchadi, a form of chutney or relish, is a quintessential part of Andhra cuisine. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. The red stemmed variety is more sour than the green stemmed variety. Gongura comes in two varieties, green stemmed leaf and red stemmed. These leaves are used in south-central Indian cuisine to impart a tart flavour. Gongura Telugu:గోంగూర/Puntikura is the form of the roselle plant ( Hibiscus sabdariffa) grown for its edible leaves in India and in other countries like Fiji. ( March 2021) ( Learn how and when to remove this template message) Please help to improve this article by introducing more precise citations. This article includes a list of general references, but it lacks sufficient corresponding inline citations.
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