Gongura pickle is a traditional South Indian delicacy made by pickling gongura (sorrel) leaves with a flavorful combination of spices, oil, and garlic. Known for its unique tangy and spicy taste, this pickle is a staple in Andhra and Telangana households, where gongura is widely used in various dishes.
The preparation involves cooking fresh gongura leaves until soft and mixing them with mustard seeds, red chili powder, garlic, fenugreek, and other spices. The mixture is then preserved in oil, which enhances the taste and extends its shelf life. Some variations include the addition of green chilies or tamarind for extra tanginess and heat.
Gongura pickle is best enjoyed with hot rice, ghee, roti, dosa, and curd rice, adding a burst of sour and spicy flavors to any meal. Its rich taste and nutritional benefits make it a favorite among pickle lovers, both in homemade and store-bought versions.
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