Gongura Paste

Made from fresh Gongura (sorrel leaves) and blended with traditional Andhra spices, this paste brings the authentic tangy and spicy flavor of Andhra cuisine to your kitchen.

Ingredients

• Fresh Gongura (sorrel leaves)
• Edible oil
• Garlic
• Red chilli
• Mustard seeds
• Cumin seeds
• Salt
• Traditional Andhra spices

How to Prepare

• Heat a tablespoon of oil in a pan.
• Add the Gongura paste and sauté on low-medium heat for 3-4 minutes until fragrant.
• Adjust salt or add a pinch of jaggery to balance the tang, if desired.

Serving Ideas

• Mix with steamed rice and a spoon of ghee for a classic Gongura annam.
• Use as a side with dosa, idli, or chapati.
• Stir into curd rice for a tangy twist.
• Spread on toast or use as a sandwich filling.

Storage

• Refrigerate after opening and use within the printed best-before window.
• Always use a clean, dry spoon to scoop out the paste to keep it fresh longer.
• Keep the jar tightly sealed between uses.