You say gongura and I say Andhra! It’s The king of Andhra cuisine. The one and only gongura pachchadi. This chutney made with the sour leaves of the roselle plant is an absolute favorite dish, and I’ve always thought the store bought one was too oily and oversalted. So this year, I got a couple of plants at a plant sale. And it’s doing extremely well in the Florida weather. I harvested about 8 cups of leaves today, and set to work making this yummy chutney. My husband and I had it for lunch with hot steaming rice, and a dollop of ghee. Heaven! I researched several recipes, and used the Guntur recipe, the way it’s made in Guntur in Andhra.
The quintessential breakfast food in Tamil Nadu, idlis are healthy (good amount of carb + protein), good for you (fermentation introduces probiotic nutrition), oil-free (steamed) and easy to digest. With the right accompaniments like a spicy sambhar, chutney or podi, and a hot cup of madras filter coffee, it’s a subliminal experience!