Gongura(sorrel leaves) pickle

Gongura Pickle
Gongura Pickle

Are you thinking how I started making Andhra dishes? I had some knowledge of it before, thanks to my friends. But it is the food bloggers who gave that extra push.

I always loved Gongura pickle in Andhra restaurants in Bangalore. But I never knew what it is made of, didn’t even know there is a plant called Gongura. After reading about different Gongura recipes, I even tried asking few Indians in a local farmer’s market about this plant (I didn’t know who they were, they might be thinking I was crazy :D). One fine day I saw Gongura pachadi in Arjuna’s blog. She even gave a link of Gongura(sorrel) plant on my request (Thanks Arjuna). Next time I went to Indian store, I could pick up this plant very easily.

There started my experiments with Gongura. I tried the Gongura pappu (I call all the Andhra daals as pappu because I don’t know the name). It was good. But last week, I wanted to make the pickle with it. I picked up a bottle of Gongura pickle in Indian store and read the contents. By the time I reached home it was 10PM, but still I gave a search in google and found this recipe in Bawarchi. I thought this had the similar ingredients as the ones on the pickle bottle in the store. So I gave it a try and it came out just superb.

A bowl of rice with ghee or curd and this Gongura pickle is something I survived on for 2-3 days :D. Currently I am feasting on this pickle, cauliflower pickle, mango pickle, lemon pickle and chili pickle. Mango and lemon pickles are the ones I got from India (Yes they are more than 1 year old but they taste heavenly). Who wants more than that?

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Gongura(sorrel leaves) pickle

The very popular pickle from Andhra made with sorrel leaves
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Ingredients:
  • Gongura sorrel leaves 4 branches
  • Sesame seeds 2 and 1/2 tea spn
  • Urad dal 2 and 1/2 tea spn
  • Fenugreek seeds 1/2 tea spn
  • Coriander seeds 1 tea spn
  • Cumin seeds 1 tea spn
  • Red chilies 4-5
  • Green chilies 3-4
  • Oil 1 tbl spn
  • Salt
  • Seasoning:
  • Oil 1 tea spn
  • Mustard seeds 1/2 tea spn
  • Chana dal 1/2 tea spn
  • Urad dal 1/2 tea spn
  • Red chilies 2-3


  • Separate the leaves from branches and fry them and green chilies in little oil till they are tender. Grind them into a paste.
  • Dry roast sesame seeds, urad dal, fenugreek seeds, coriander seeds, cumin seeds and red chilies. Powder them.
  • Mix the spice powder with the paste. Add salt.
  • Heat oil and add chana dal. When it becomes slightly brownish, add urad dal and mustard seeds. When they start popping, add red chilies cut into 2-3 pieces. Pour this seasoning over the pickle and mix well.
  • Store in a air tight container in refrigerator.


I could not make a paste of Gongura leaves without adding water. So I added 1/4 cup water while grinding in blender and then fried the paste well for 4-5mins to remove the moisture contents.



17 thoughts on “Gongura(sorrel leaves) pickle”

  1. Hello,

    Thanks for this recipe. I love the Gongura pickle – my Mom used to make a “Chutney” and cook it with “Tur” Dal. I am definitely going to give it a try.


  2. shilpa-

    i’ve seen a few recipes over the years for gongura or gonkura leaves and never knew the english word for them. now i know! thanks a bunch!….and now i have another pickle recipe to try too!!…

    funny, just yesterday i made a large batch of green tomato pickle…i am in wisconsin and the weather turned cold just as my tomatoes were ripening(i planted a few weeks late), so i gathered only the little green tomatoes, found a recipe on bawarchi.com, and it turned out well.

    i also can spend a day eating just pickles and rice (lime pickle, garlic pickle, bitter melon pickle)…i know exactly what you mean….and then i have to remind myself the next day to eat some dhal too…ha ha!! 🙂

  3. hey shilpa…
    i have heared of gongura leaves when i was in chennai but never had a chance to taste it…now after reading ur post i realy want to know how it tastes..the pickle looks so apitizing.nice pics as well as ur recipes make me come back here again i guess…hey shilpa thanks for adding me to ur bloggers list..

  4. Shilpa, I tried your cauliflower pickle recipe and it is delish. Reminded me of ‘lagana mantavu -kochholi lonchey’ -the finely cut mixed veggie pickle they serve at wedding luch.

  5. Nice recipe Shilpa. I will give this a try. My MIL makes the most amazing gonkura thokku and the recipe is very close to what you have here. so, I am sure this tastes amazing too!

  6. Hi Shilpa,
    My husband loves gongura pickle very much.. but unfortunately i did not have the chance to cook with gongura.. this recipe sounds good to me and thanks for the recipe.

  7. Shilpa, I always want to find this vegetable –every recipe I’ve seen for it sounds so appealing — now with your pickle I’ll have to speed up my search! It looks super 🙂

  8. i sure can live with only gongura silpa.
    stumbled googlin for english name of gongura.
    checkout todays post…
    u dont even have to grind them.
    let me know how u find it 🙂

  9. For the first time i am visiting ur blog. This is very simple receipe to prepare and i will definitely try this out. My mom and mother-in-law prepares this very tasty and i am a big fan of it. Thanks

  10. A Request Please,

    I have tried a few, they are nice.
    How do you make jam from the fruits/seed from the sorrel plant. If you have a good recipe, Please add this in your site.
    Thank you

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