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The roselle plant, scientifically known as Hibiscus sabdariffa and often called red sorrel, is a nutritional powerhouse with vivid crimson calyxes and green leaves. Its distinct sour flavour is consumed across various regional cuisines in India,
8 Gongura Or Chukai Special Winter Recipes To Make With Roselle Hibiscus
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Roselle Plant
The roselle plant, scientifically known as Hibiscus sabdariffa and often called red sorrel, is a nutritional powerhouse with vivid crimson calyxes and green leaves. Its distinct sour flavour is consumed across various regional cuisines in India, where it goes by many names—gongura in Andhra Pradesh, ambadi in Maharashtra, and chukai in Bengal.
The Journey of Roselle in India
These tart leaves are not only a staple in certain regional recipes but also a rich source of vitamins and antioxidants. Originally from Africa, the roselle plant made its way to South Asia in the 16th or 17th century, where it adapted easily to the Indian climate, thriving particularly in the monsoon and winter.
Roselle Sorbet
For a refreshing twist, try roselle as a sorbet. Make a syrup by boiling the calyxes with sugar, then freeze and churn for a tangy, cooling dessert. This dessert brings out roselle’s signature tartness, with a touch of sweetness, making it a refreshing treat.
Roselle Jam
Roselle calyxes, with their vibrant colour and tangy flavour, make an extraordinary jam. Simply boil them with sugar and lemon juice until thickened. The result is a jam with a beautiful red colour and a refreshing sour-sweet flavour, perfect for spreading on toast.
Roselle Payasam
This is a unique twist on the iconic South Indian dessert, with roselle flowers adding a subtle tang and vibrant pink hue to this creamy, milk-based pudding. The roselle calyxes are gently boiled to release their colour and flavour, then simmered with coconut milk, jaggery and cardamom.
Roselle Citrus Tea
This is a refreshing mix of tangy roselle and zesty citrus and is both cooling and invigorating. Roselle flowers are steeped to create a deep red infusion that’s then combined with freshly squeezed lemon or orange juice. Served iced or hot, this tea is perfect for everyone.
Roselle Sauce
Roselle sauce is a rich and tangy condiment that pairs well with both savoury and sweet dishes. The roselle calyxes are simmered down with a touch of sugar and spices to create a thick and velvety sauce with a balance of sweet and sour flavours. It is ideal drizzled over grilled meats, stirred into yoghurt or used as a topping for desserts.
Roselle Syrup
Roselle syrup is a bright syrup made by boiling roselle calyxes with sugar until it reaches a rich and syrupy consistency. Its vivid colour and tangy-sweet taste make it an excellent addition to cocktails, mocktails or even drizzled over pancakes and desserts.
Roselle Sorrel Drink
This Caribbean-inspired drink, also known as “sorrel,” combines roselle with ginger, cloves and cinnamon to create an interesting beverage. Traditionally enjoyed during the holiday season, this drink can be served chilled or warm and is known for its immune-boosting and refreshing qualities.
Chukai Chutney
This Bengali specialty is a sweet-sour condiment made by cooking calyxes with jaggery, mustard seeds and spices. The result is a thick, tangy chutney with a hint of sweetness, making it a perfect accompaniment to rice dishes, breads, or even as a spread on sandwiches.