Hibiscus sabdariffa (Roselle)
In my hometown, Ranchi, the flower of Roselle or locally called “kudrum” is a local delicacy which is used to make achaar (pickle). It has a tangy flavour when bitten into and is apt for pickles with a lot of spicy chilies and earthy garlic. In Bangalore, I’ve tried the saag of leaves of Roselle called gongura pachadi (sorrel chutney). It tastes delicious with hot rice and daal. Apart from being a local savoury in different states of India, the plant of Roselle itself is a beautiful thing to behold. The lovely red flowers in the backdrop of its forest green leaves easily add a charm to any place it’s planted to. Although, the plant belongs to hibiscus family, the flowers do not resemble usual hibiscus flowers which are larger in size and come in variety of colours. Since, it’s so common in my locality, I will try to plant these in my home – not just because of aesthetic reasons but maybe I could whip up some achaar or chutney out of them too 😀
Photo credit: https://www.flickr.com/photos/36517976@N06/