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November 22, 2018 at 4:01 pm
Andhra recipe
I tried this product two years back at my cousin's place and i loved the taste of this pickle. Now i prefer eating this pickle with parathas and mathri.
July 22, 2020 at 3:34 pm
A True Andhra delicacy
My mouth is salivating just by thinking about it. Ghongura, sour sorrel leaves that are grown and used extenssively in and Around the Entire state of Andhra and Telengana. There are two varieties- one is pale green leaves and the other is leaves with reddish tint. The layer is used this mouthwatering pachadi- as hardcore Andhraite call it.
No Andhra meal would be considered complete in podi ( dry powders) and pachadi ( wet hot chutneys) not included in it. Savoured it from my colleague' tiffins couple of years ago. His Mom was very precocious while selecting ghongura leaves and used the local Ambadi Vegetables only when the reddish one is not really available.
Recently I visited her and was served the gongura pickle. The taste heavenly and was unchanged. It was real.shocking moment for me when Aunty spilled the beans. She told me that she stopped searching for authentic leaves as she found that Mother's Recipe Gongura Pickles tasted same as she grown up relishing.
Do I need to tell you that thia became the essential item in my grocery list onwards ? its a big thing, Mother recommending Mother's Recipe. Cant thank you enough!!
NutriBuddy™ 
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