Gongura

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Gongura (Hibiscus sabdariffa) is Roselle, a variant of the (Hibiscus cannabinus) plant. Gongura pacchadi is quintessentially Guntur cuisine (of Andhra) along with aavakai pacchadi (pickle). While it has many culinary uses, the most popular is the pickled version.

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stem variety is more sour than the green stem variety. Gongura is also known as Andhra Maatha (Mother of Andhra Food). It can be said that there is no person from andhra who does not know Gongura or who does not like Gongura.

Well known recipes with Goungra as a main ingradient are Goungra Pappu (Lentils), Goungra Pacchadi, Goungra Pickle, Goungra mamsam (goat/mutton) and Goungra royyalu (shrimp). Some people like goungra with chicken but generally chicken is not made with Goungra.

According to Indian mythology, Goungra said to be a divine gift given to human beings by the goddess, Shakaambari Devi.

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