Tag: Andhra cuisine

According to traditional medicinal texts and modern science, horse gram, the primary ingredient in Ulavacharu, is a protein-rich lentil known for its healing properties. It's a key ingredient in this delicious, tangy soup from Andhra Pradesh that provides a wealth of health benefits.

While often featured in fiery dishes, the truth is that gongura itself is not spicy. The defining flavor of this leafy green is its bold, tangy, and sour taste, which comes from its high concentration of oxalic acid. Any heat associated with a dish containing gongura is due to the addition of chilis and other spices, not the leaf itself.