Gongura Leaves (Roselle)
口をすぼめる強烈な酸味！アーンドラ・プラデーシュの魂の緑
Description
Leaves of roselle (hibiscus family). Boasts phenomenal compatibility with super-spicy South Indian cuisine, as the leaves themselves possess intense acidity without using lemon or tamarind.
Classification: For Maniacs,Vegetable,Intense Acidity,Diet
Shops selling Gongura Leaves (Roselle)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Gongura (Roselle) raw leaves
Instructions
- Pluck fresh Gongura leaves from stems, wash well.
- Fry in pan with mustard seeds, red chilies, garlic until leaves melt gooey into olive green color.
- Paste in a mixer (or mortar), season with salt, eating mixed with rice as super-spicy and sour 'Gongura Pachadi (chutney)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Spinach and generous lemon juice (as a forceful sub for color and acidity)
Pairing
Gongura Pachadi, Gongura Mutton (Sour mutton curry)
Trivia
[Hardcore] This region's identity to the point it's said 'Andhra cuisine means Gongura'. Exists in red-stem and green-stem types; red is sourer. Explosively rich in iron/Vitamin C, the peak of 'sour-spicy' completed by clashing with spicy chilies.
Eating tips & etiquette
[Unique Usage] Among famously super-spicy Andhra cuisine, splash the sour sauce dyed bright red along with this 'Gongura Mutton' meat over rice, shoveling it in while dripping sweat and drool!
Allergen
None