Gongura Leaves

To prepare this curry, gongura (sorrel) leaves are blended into a smooth paste and then cooked with chicken and various spices.

Here, we present some mouth-watering dishes you can prepare using gongura leaves. Check out the recipes below:

Bored with trying regular chutneys? Try this delicious gongura chutney to add a hint of zing to your meals.

This mutton curry is made using gongura (sorrel) leaves, which are the main ingredient in many authentic Andhra delicacies. Check out the recipe below.

Gongura or sorrel leaves have a very distinctive sour taste and is one of the main ingredients in authentic Andhra cuisine.

'Ambadi' also known as 'Gongura' in Telugu is the miracle local green which offers a range of health benefits which lay hitherto unexplored.

Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.

Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.

It's a pickle, it's a chutney and it's just smashing! Made with sorrel leaves, this one is a real crowd pleaser.

Venture into the heart of Andhra Pradesh to unearth a cuisine which is reputed to be the spiciest of all! Chef Srinivas Rao shares his recipe of a spicy Andhra mutton curry.

Aditya Bal is a happy camper as he gets to learn a traditional gongura mutton recipe from Mrs Sujata in the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.

A Southern chutney of gongura leaves, tamarind, onion and spices.

To prepare this curry, gongura (sorrel) leaves are blended into a smooth paste and then cooked with chicken and various spices.

Here, we present some mouth-watering dishes you can prepare using gongura leaves. Check out the recipes below:

Bored with trying regular chutneys? Try this delicious gongura chutney to add a hint of zing to your meals.

This mutton curry is made using gongura (sorrel) leaves, which are the main ingredient in many authentic Andhra delicacies. Check out the recipe below.

Gongura or sorrel leaves have a very distinctive sour taste and is one of the main ingredients in authentic Andhra cuisine.

'Ambadi' also known as 'Gongura' in Telugu is the miracle local green which offers a range of health benefits which lay hitherto unexplored.

Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.

Gongura is used extensively in Tamil Nadu and Karnataka where it is referred to as Pulicha Keera and Pundi Soppu respectively.

It's a pickle, it's a chutney and it's just smashing! Made with sorrel leaves, this one is a real crowd pleaser.

Venture into the heart of Andhra Pradesh to unearth a cuisine which is reputed to be the spiciest of all! Chef Srinivas Rao shares his recipe of a spicy Andhra mutton curry.

Aditya Bal is a happy camper as he gets to learn a traditional gongura mutton recipe from Mrs Sujata in the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.

A Southern chutney of gongura leaves, tamarind, onion and spices.