Hibiscus leaves pickle facts for kids
Gongura pickle is a super popular and tasty pickle from Andhra Pradesh, a state in India. It's also known as Gongura pacchadi. This special pickle is made using fresh leaves from a plant called Roselle, or Hibiscus sabdariffa. These leaves are often called Gongura leaves. People in other parts of India, like Telangana, Tamil Nadu, Maharashtra, and Karnataka, also love to eat this pickle. In some areas of North-East India, the plant is known as aamelli or mwitha. You can find these sour and spicy pickles in stores too!
What is Gongura Pickle?
Gongura pickle is a type of pickle that gets its unique flavor from the Gongura leaves. Pickles are foods that are preserved in a salty or sour liquid, often with spices. This helps them last a long time and gives them a strong, delicious taste. Gongura pickle is known for being both sour and spicy, which makes it a favorite side dish with many meals.
The Gongura Plant
The main ingredient for this pickle comes from the Gongura plant, which is also known as Roselle or Hibiscus sabdariffa. This plant is famous for its bright red calyces (the part that holds the flower), which are used to make drinks and jams. However, for the pickle, it's the green leaves of the plant that are used. These leaves have a distinct sour taste, which is what gives Gongura pickle its special tang.
How is it Made?
Making Gongura pickle involves a few steps. First, the fresh Gongura leaves are cleaned and dried. Then, they are often cooked or sautéed until they are soft. After that, they are mixed with a blend of spices, salt, and sometimes oil. Common spices include red chili powder for heat, mustard seeds, fenugreek seeds, and garlic. The mixture is then ground into a coarse paste, which becomes the delicious pickle. The exact recipe can vary from family to family, making each batch a little unique!
Where is it Popular?
Gongura pickle is a staple in the cuisine of Andhra Pradesh and Telangana. It's often eaten with hot steamed rice, sometimes with a dollop of ghee (clarified butter). It can also be served with dosa, idli, or chapati. Its strong flavor makes it a great addition to simple meals, adding a burst of taste and excitement. It's a true taste of home for many people in these regions.
See Also
- Indian pickle
- Indian cuisine
