What is Ambada called in English?

During my childhood I used to have dish called as 'Ambada ki Bhaji'. Ambada is a lobed leaf and cooked and eaten just like spinach.
I have been researching about it and some call it by the name Sorrel leaves, and some call it roselle leaves.
Ambada has a sour flavor and back when I was in Andhra Pradesh, I used to have the ones with red stems.
By what name is it available in Canada? Where can I get it? Is it easy to grow in the garden and pluck some fresh leaves whenever we want, and does it regrow again?And what is it correctly called in english?

Hello
This is what I found about Ambada?

It is Ambada in Marathi, ambado in Konkani and amtekayi in kannada.
Ambada is a fruit with a hard skin and fibrous inside. It is very sour when raw and cannot be bit into dirrectly. If one does try the sensitivity of the teeth is lost temporarily. This is however a good fruit to pickle just like raw mango. The most favorite way to preserve it though is with plain sea salt. After a week you get shrivelled ambada in brine. This preserved ambada is then used as an accompaniment with meals like a pickle.

Is this right? do let me know Thanks

Hi AC,

Sorry to differ. what you say is mavadu in tamil.

But what monai is asking is gongura in telugu. it is sour.

Originally Posted by mona.i

During my childhood I used to have dish called as 'Ambada ki Bhaji'. Ambada is a lobed leaf and cooked and eaten just like spinach.
I have been researching about it and some call it by the name Sorrel leaves, and some call it roselle leaves.
Ambada has a sour flavor and back when I was in Andhra Pradesh, I used to have the ones with red stems.
By what name is it available in Canada? Where can I get it? Is it easy to grow in the garden and pluck some fresh leaves whenever we want, and does it regrow again?And what is it correctly called in english?

hi monai,

Yes you can grow them from seeds. you get both the green stemmed and red stemmed in Andhra. the red stemmed is slightly lesser sour than the white i believe. you can just pluck the leaves, and they will regrow.

And as i have mentioned earlier it is called gongura in telugu, pulicha keerai in tamil and you can cook it with dal, make a pickle of it.

Originally Posted by shanvy

Hi AC,

Sorry to differ. what you say is mavadu in tamil.

But what monai is asking is gongura in telugu. it is sour.

I dont understand the need to say sorry to differ?? dont get it!

I just searched and got some info for her.. By her description it probably is Gongura
Thanks.

In Urdu, Gongura is called as Ambada. And Ambada is called as Gongura in Telugu.

Ambada are leaves and cooked and had as a bhaji just like spinach, but Ambada are slightly sour in taste.

I have read at many places that they are available in North America, but I couldnt find it till now in Toronto. So, if anyone of you have found it at a store here, please let me know.

Also, I wanted to know what is their exact name in English? Are they called the 'Roselle Leaves' or the 'Sorrel leaves'. Which one is Gongura?

Hi,

As far as i have heard, it is called as Sorrel leaves in englis, Gongura in telugu and Pulicha Keerai in tamil. There are two varieties of the same one with green stem and other with light pink & brown mixed shaded stem. The pinkish one is more sour than the green one.

Originally Posted by anandchitra

Hello
This is what I found about Ambada?

It is Ambada in Marathi, ambado in Konkani and amtekayi in kannada.
Ambada is a fruit with a hard skin and fibrous inside. It is very sour when raw and cannot be bit into dirrectly. If one does try the sensitivity of the teeth is lost temporarily. This is however a good fruit to pickle just like raw mango. The most favorite way to preserve it though is with plain sea salt. After a week you get shrivelled ambada in brine. This preserved ambada is then used as an accompaniment with meals like a pickle.

Is this right? do let me know Thanks

hello chitra

going off topic im sure
my mom sent over some amtekai
and ive made pickles like avakkai
and also some thokku
and made some dosa too
sappu kotti thinnundirukkom....

sathya

and shanthi
this variety amtekai is available in bangalore basavangudi
at this time of year....
pretty costly
but tasty..

sathya

Originally Posted by sathya

hello chitra

going off topic im sure
my mom sent over some amtekai
and ive made pickles like avakkai
and also some thokku
and made some dosa too
sappu kotti thinnundirukkom....

sathya

and shanthi
this variety amtekai is available in bangalore basavangudi
at this time of year....
pretty costly
but tasty..

sathya

Anbu sathya
idhu unakke nalla irukka
naan oru pavam
inga ennama kedikum enakku
kunjam parcel panni anuppa kudatha
nee kuda eppadi pannuve enru naan edhir parkavillai
un pechhu kaa un kuda pesa maten po

Hi satya,

Thanks for the information.