CleanupBot (talk | contribs) m →External links: clean up, add source tag |
>Yamaguchi先生 m Reverted edits by 2409:4070:4E91:D755:E15F:742F:1827:C786 (talk) to last version by Fadesga |
||
| Line 21: | Line 21: | ||
==External links== | ==External links== | ||
{{portal bar|Food}} | {{portal bar|Food}} | ||
[[Category:Indian condiments]] | [[Category:Indian condiments]] | ||
| Line 28: | Line 28: | ||
[[Category:Andhra cuisine]] | [[Category:Andhra cuisine]] | ||
[[Category:Vegetarian cuisine]] | [[Category:Vegetarian cuisine]] | ||
{{ | |||
{{India-cuisine-stub}} | |||
Latest revision as of 22:15, 23 September 2021
Hibiscus leaves pickle is a popular pickle in Andhra Pradesh made with fresh Roselle (Hibiscus sabdariffa) or Gongura leaves, where it is known as Gongura pacchadi or Gongura Pickle. It is also consumed in Telangana, Tamil Nadu, Maharashtra, and Karnataka. In some of India's North-Eastern states, the plant is known as aamelli or mwitha.[1][2] These sour/spicy pickles are also available commercially.[3]
Varieties[edit | edit source]
See also[edit | edit source]
- Mixed pickle
- Indian pickle
- Indian cuisine
- List of Indian pickles
- List of chutneys
- List of pickled foods
References[edit | edit source]
- ↑ "Gongura Pickle Recipe Andhra Style - How To Make Gongura Pickle At Home". Indian Food Forever. 22 August 2019.
- ↑ Kandukuri, Divya (9 March 2019). "Gongura - An ancient leaf for all seasons". mint.
- ↑ "Gongura ( With Garlic ) Bottle ₹ 90/- | Priya Foods". Retrieved 25 December 2020.
External links[edit | edit source]
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |