Four generations, one stone grinder.
Palletoori Vuragayalu means "village pickles" — and that's exactly what we make. Recipes that travelled from our great-grandmother's kitchen, prepared the way she made them: small batches, hand-pounded masala, sun-cured ingredients, and cold-pressed oils.
We don't blend, automate, or rush. A jar of Avakaya cures for fifteen days before it ships. The Gongura is plucked, washed and chopped on the same morning it goes into the wok. Mutton, chicken and prawns are slow-cooked for hours in gingelly oil so the spice gets under the skin. The result is a taste your grandmother would recognise.
From the legendary Avakaya of Andhra to the paper-thin Putharekulu of Atreyapuram, every product here is a small piece of a craft we refuse to let go of. Welcome to the village.
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.
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