Gongura leaves
What is it?
Gongura leaves are tart leaves of the Hibiscus sabdariffa plant and are widely used in South Indian cuisine. They come in two varieties with the colour of the stem being either green or red. The red-stemmed variety has a stronger, more sour taste, while the green variety has a comparatively milder taste.
What other names does it have?
Botanical Name: Hibiscus sabdariffa
Regional Names: Ambadi (Hindi, Marathi), Patwa (Urdu), Pundi soppu (Kannada), Gongura (Telugu), Anthur (Mizo), Sougri (Manipuri)
When is it in season?
Where is it found?
Gongura leaves thrive in tropical and subtropical regions in warm climates ranging from 20°C to 35°C and thrive in sun exposure. The plant requires well-drained, loamy or sandy soils and moderate-to-high rainfall. It is essential for the soil to remain moist to support healthy growth.
What is its history/cultural significance?
Gongura leaves are native to India and have been foraged for centuries. Food historian Pushpesh Pant notes how access to markets was largely controlled by the upper castes; the leaves have been proven to be an accessible and low-cost source of nutrition for marginalised communities. Gongura leaves are intrinsic to Telugu culture and feature in many traditional dishes prepared during festivals. They are often pickled as a communal activity by women, a means of reinforcing family ties and social bonds in villages.
How can you use it?
To use gongura leaves, the thick stems must be removed and the leaves washed thoroughly in water. Washed and cleaned leaves can be used in a variety of preparations including chutneys, or cooked in dals, stir-fries, and curries.
What states can I find it in?
What parts of the plant are edible?
leaves, flowers, young stems
Is it nutritious?
As per this research, gongura leaves are a rich source of Vitamin A and C, supporting vision, immunity, and skin health.
How do you store it?
Unwashed gongura leaves can be wrapped in a newspaper and stored in the fridge for 3-5 days. For longer storage, the leaves can be blanched and frozen for up to 3 months.
TL Stories & Recipes:
Gongura Podi Sprinkle by The Manduva Project
Gongura Leaf Chutney by Esther David
Other Stories:
Gongura – An ancient leaf for all seasons by Divya Kandukuri
Divya Kandukuri’s account on gongura leaves.
Other Recipes:
Gongura Thogayal Recipe by Rajeswari Vijayanand
Andhra Gongura Pappu by Malathy Chandrasekhar
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.