The pickle jar from our village, straight to your kitchen.
Slow-cooked over wood fire, sun-cured, hand-bottled. Andhra recipes passed down four generations — without preservatives, shortcuts, or compromise.
Every jar tells a story
Eight categories, one rule — nothing leaves the kitchen unless it tastes like home.
Best sellers this season
Andhra Avakaya Pickle
The legendary raw-mango avakaya — sun-cured with mustard and red chilli.
Mutton Boneless Pickle
Tender boneless mutton in a fragrant blend of home-ground masalas.
Tiger Prawns Pickle
Plump tiger prawns marinated in mustard and garlic — coastal Andhra classic.
Chicken Boneless Pickle
Boneless chicken cured with chilli, fenugreek and cold-pressed sesame oil.
Gongura Natukodi Pickle
Country chicken slow-cooked in tangy gongura with traditional Andhra spice.
Boti Gongura Pickle
Slow-simmered boti with sorrel leaves — rich, rustic, deeply flavourful.
Fast & Free Shipping
Delivered across India in 3–5 days, packed with care so flavours arrive intact.
100% Natural
Cold-pressed oils, hand-pounded masala, sun-cured ingredients — never any preservatives.
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From Amma's hands to your dining table.
Palletoori Vuragayalu started in a small Andhra village kitchen, where the day begins with the thump of a stone grinder and ends with neat rows of glass jars cooling on the verandah. We've kept that rhythm — only the address changed.
Every batch is small, every spice is sourced from the farmer we know by name, and every jar is tasted before it ships. If it doesn't taste like home, it doesn't leave.
Read our storyAndhra pickles, the way the village makes them
Palletoori Vuragayalu means "village pickles" — and that is what we make. Recipes carried forward from our great-grandmother's kitchen, prepared in small batches with hand-pounded masala, sun-cured ingredients and cold-pressed sesame oil. From the legendary Andhra Avakaya to seasonal Gongura, slow-cooked Mutton, coastal Tiger Prawns and the paper-thin Atreyapuram Putharekulu — every jar carries a craft we refuse to compromise.
You will not find artificial preservatives, commercial colour, or rushed shortcuts in our kitchen. Each batch of pickle sun-cures for days; each tray of Mysorepak is cut warm; each Putharekulu sheet is hand-rolled in Atreyapuram. That is the difference between a jar made for a shelf and a jar made for a meal.
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