Hibiscus sabdariffa var. rubra, commonly known as gongura in Telugu, red sorrel in English, and ambada in Marathi, is a variety of roselle cultivated primarily for its red, sour-tasting leaves. The varietal epithet rubra comes from Latin ruber (“red”), referencing the coloration of its stems and leaves. While the general species H. sabdariffa is native to West Africa, this variety has been widely adopted in India and Southeast Asia, where it plays a prominent culinary role. Gongura thrives in warm, humid climates and is especially associated with Andhra Pradesh cuisine in South India.

Historically, gongura leaves have been used both as a culinary souring agent and a medicinal herb. The leaves are integral to a wide range of dishes, including gongura pachadi (chutney), dals, curries, and pickles. In Maharashtra and Karnataka, gongura-based curries and pickles are also common. Outside of India, the sour leaves are eaten in Southeast Asia, such as in Burmese and Thai cooking. In addition to food use, gongura leaves are valued in folk medicine for their purported digestive, cooling, and blood pressure–lowering properties.