Gongura Non-Veg
Gongura — the sorrel leaf — is Andhra's sourest, most beloved green. Marry it with country chicken, mutton, prawns or boti, slow-simmer in spice oil, and the result is a pickle that's tart, smoky, and unmistakably ours.
5 products in this category.
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.
Gongura Mutton Pickle
Tender mutton in a deeply sour gongura base — generations-old recipe.
Gongura Prawns Pickle
Sweet prawns set against the sharp tang of fresh sorrel leaves.
About Gongura Non-Veg
Gongura — the sorrel leaf — is Andhra's sourest, most beloved green. Marry it with country chicken, mutton, prawns or boti, slow-simmer in spice oil, and the result is a pickle that's tart, smoky, and unmistakably ours.
Why our Gongura combinations stand apart
Fresh gongura leaves are de-stemmed, sun-wilted, then sautéed in gingelly oil before they meet the meat. That step is what gives our gongura pickles their deep, layered tartness — leaves stewed too long turn bitter; ours stay bright.
Best pairings
Gongura Natukodi with hot rice and a dab of ghee. Boti Gongura with sannarava idli. Gongura Mutton on a Sunday afternoon when the rains start. Every combination on this page belongs on a Telugu thali at least once a week.