Fresh Gongura leaves, also called Sorrel greens, are a beloved ingredient in Indian kitchens. Known for their tangy, slightly sour flavor, they add a refreshing twist to curries, dals, and pickles. Whether you remember them from traditional Andhra meals or you’re discovering them for the first time, Gongura brings an authentic, earthy taste to your table. Enjoy them sautéed, blended in chutneys, or as the star of a comforting curry dish.
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Gongura (Sorrel Leaves) is a leafy green vegetable that holds a special place in Indian cuisine, particularly in Andhra, Maharashtra, and Tamil Nadu. Its natural sourness makes it a versatile ingredient for curries, chutneys, and pickles. Called Ambade Bhaji in Marathi, Pulichakeerai in Tamil, and Pundi Pale in Kannada, Gongura is cherished for both its flavor and its cultural connection to home-style meals.
Use fresh Gongura leaves in a tangy dal, stir-fry them with spices, or make the famous Gongura pickle that pairs beautifully with rice. Their bold taste turns even simple dishes into memorable meals.
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