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Sorrel leaves are known by different names across the country; in fact, these leaves are also widely consumed across South East Asian countries where it’s often used in stews and soups for its anti-bacterial properties. Sorrel leaves are bright green and arrow-shaped, and they have a tart, lemony flavor due to the presence of oxalic acid. Sorrel leaves are rich in vitamins A and C, and also contains beneficial minerals such as potassium, calcium, and magnesium. It has antioxidant properties and is known for aiding digestion, boosting the immune system, and reducing inflammation.
However, are sorrel leaves the same as gongura? Gongura leaves which are also known as rosellse leaves across Asia, are known for its reddish stems and green to reddish-purple leaves. Unlike sorrel, gongura is widely used in Indian, African, and Caribbean cuisines. In India, particularly in the southern states like Andhra Pradesh and Telangana, gongura is a staple ingredient.
Gongura is famous for its use in traditional Indian dishes such as gongura pachadi, gongura pappu, and gongura mutton. The leaves are also used to prepare pickles, curries, and stir-fries. The sour taste of gongura leaves pairs well with hot and spicy flavors, making it a popular choice in many regional recipes.
Gongura is a rich source of vitamins A, B, and C, as well as minerals like iron and calcium. It has antioxidant and antimicrobial properties and is believed to aid in digestion, improve skin health, and boost the immune system. Additionally, the leaves are known to help in reducing cholesterol levels and managing hypertension.
How is sorrel used?
Sorrel leaves are widely consumed in north east Indian cities and are primarily used to add depth to meat dishes. Sorrel leaves, known locally by various names such as "Tetey saag" in Assam and “jajew” in Meghalaya are appreciated for their unique sour flavor, which complements the region's vibrant cuisine.
In Sikkim, sorrel leaves are often used to make "Chhurpi soup," a traditional dish that combines the tartness of sorrel with the rich, creamy texture of chhurpi (a type of local fermented cheese). The soup is a staple comfort food, particularly during the cold winter months. The tangy leaves add a refreshing flavor that balances the richness of the cheese.
In Assam, sorrel leaves are commonly referred to as "Tetey saag" and are used in various traditional dishes, including simple stir-fries and tangy curries. One popular preparation is "Masor Tenga," a sour fish curry where sorrel leaves are used to impart a distinctive tartness to the dish. The leaves can also be added to dal to enhance their flavor with a citrusy punch.
In Manipur, sorrel leaves are known as "Komprek." They are often used in traditional salads and chutneys. One notable dish is "Komprek Singju," a type of Manipuri salad made with finely shredded sorrel leaves, vegetables, and a spicy, tangy dressing. The fresh, tart flavor of the sorrel leaves is a perfect match for the fiery spices commonly used in Manipuri cuisine.
