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Sorrel Leaves Pickle

Gongura Uragaya

గోంగూర ఉరగాయ

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Price range: ₹119 through ₹295

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"A tangy Andhra staple celebrated for its distinctive taste."

Trsna’s Gongura Uragaya from Andra Pradesh is not just a pickle—it’s a legacy in a jar.                                                                  

Our Gongura Uragaya is crafted at the peak of sorrel season in small, artisanal batches in the heart of Andhra Pradesh. We use only locally harvested, farm-fresh ingredients and honour an heirloom recipe handed down through generations. We refuse to substitute a single element—including our original sesame oil—so every jar captures the authentic taste of Pachi Chintapandu Uragaya.  

A luscious union of tangy red sorrel and artisan spices that awakens every palate with vibrant, earthy depth. Every jar is a celebration of Andhra’s culinary soul—sun-dried, stone-ground, and steeped in tradition. No shortcuts. No compromises. Just pure, bold flavour.

Elevate every meal with Trsna’s Sorrel Leaves Pickle—where seasonal freshness, centuries-old tradition, and uncompromising quality converge in one unforgettable jar. Taste heritage, taste Gongura Uragaya.

  • Red Sorrel Leaves (60%): deliver a bright, mouth-watering sourness and tender leaf texture.  

  • Sesame Oil: infuses each bite with a warm, nutty richness that binds the spices.  

  • Tamarind: layers in smooth, fruity tang to heighten the pickle’s signature zing.  

  • Curry Leaf: imparts a fresh, citrusy aroma that brightens the flavour profile.  

  • Salt: balances the tart notes and acts as a natural preservative for lasting quality.  

  • Sun-dried, roasted, stone-ground spices:  

  • Red Chillies: contribute smoky heat and a fiery hue.  

  • Mustard Seeds: burst with sharp, floral pungency.  

  • Fenugreek Seeds: add a gentle bitterness and complexity.  

  • Coriander Seeds: lend citrusy warmth and subtle sweetness.  

  • Turmeric: offers earthy warmth and a golden glow.  

  • Asafoetida: anchors the blend with savoury, umami-rich depth. 

  • Acidity Regulator (INS 260): ensures consistent tang and safe pH balance. 

Gongura Uragaya has been a staple in Andhra kitchens for centuries. Traditionally prepared during the monsoon and summer months, it was a way to preserve the tangy bounty of the red-stemmed sorrel plant. The recipe—passed down through generations—was often a closely guarded family secret, with each household adding its own twist of spice and sun.

  • Roselle (sorrel) is known as Gongura or Puntikura in Telugu, Pulicha Keerai in Tamil, Pundi Palle or Punde Pale in Kannada, Ambadi in Marathi, Pitwaa in Hindi, Khata Palanga in Oriya, and Mestapat in Bengali.
  • It’s one of the few leafy greens that intensifies in flavour when pickled, making it a prized ingredient in Andhra cuisine.  
  • Gongura is so beloved that it has inspired festivals, songs, and even restaurant chains across Telugu-speaking regions.
  • Flavour: Deeply tangy with earthy undertones and a spicy finish.  
  • Taste: A bold interplay of sour, spicy, and umami.  
  • Texture: Coarse, fibrous leaf bits suspended in a thick, oil-rich masala.
  • Rich in Iron & Vitamin C: Supports immunity and combats fatigue.  
  • Digestive Aid: Fenugreek, mustard, and asafoetida promote gut health.  
  • Anti-inflammatory: Turmeric and sesame oil soothe the digestive tract.  
  • Low-Calorie, High-Fibre: A guilt-free indulgence that satisfies the palate.
  • Mix with hot rice and ghee for a classic Andhra comfort meal.  
  • Spread on parathas or dosas for a tangy twist.  
  • Serve as a side with curd rice, pongal, or khichdi.  
  • Add to wraps, sandwiches, or cheese platters for a gourmet edge.
  • Gongura Hummus: Blend a spoonful into classic hummus for a tangy Andhra-Mediterranean dip.  
  • Pickle Pasta: Toss with spaghetti, olive oil, and roasted garlic for a spicy-sour twist.  
  • Gongura Quesadilla: Layer with cheese and sautéed onions in a tortilla.  
  • Pickle Mayo: Mix with eggless mayo for a zingy sandwich spread.  
  • Gongura Stir-Fry: Add to sautéed mushrooms or tofu for a quick umami bomb.
  1. What makes Trsna’s Gongura Uragaya special, compared to other brands? 

Trsna’s Gongura Uragaya is handcrafted from 60% red sorrel leaves, harvested at peak freshness from local farms. The leaves are marinated in sesame oil and blended with regionally sourced spices that are sun-dried, roasted, and stone-ground. Tamarind, curry leaves, and asafoetida add layers of tang, earthiness, and umami. Made in small seasonal batches at source, this pickle follows heirloom recipes passed down through generations—with zero shortcuts or ingredient swaps, especially the oil.

  1. Is the pickle spicy?

Yes—expect a bold, tantalizing kick! Red chillies and mustard seeds deliver robust heat balanced by fenugreek’s bitterness, coriander’s citrusy lift, and turmeric’s warmth. The tamarind amplifies the intensity with bright sourness, making every bite a flavour-packed punch.

  1. How should I store the pickle after opening?

Always seal the jar tightly and refrigerate after each use. Be sure to use a clean, dry spoon every time to prevent moisture or microbial contamination. This helps preserve the pickle’s flavour and texture.

  1. How long does the pickle stay fresh?

Unopened, the pickle stays fresh for up to 12 months. Once opened and refrigerated, it retains its taste and texture for 6–8 months if handled properly.

  1. Are there any additives or preservatives used?

We only use food-grade acidity regulator (INS 260) to ensure safety and shelf stability. No artificial colours, flavour boosters, or unnecessary fillers—ever. Just honest ingredients, true to tradition.

  1. Is the pickle vegan and gluten-free?

Absolutely. Trsna’s Gongura Uragaya is 100% vegan and naturally gluten-free. It contains no dairy, grains, or animal-based ingredients.

  1. Can I use it in cooking or only as a condiment?

Both. Stir it into dal, upma, or grain bowls for depth and sour spice, or pair it as a side with rice, rotis, and dosa. It’s versatile and intensely flavourful.

  1. Where is the pickle made?

Each jar is made at source in coastal Andhra Pradesh by local artisans using regional red sorrel leaves and authentic spices. The entire process honours the rich culinary heritage of the region.

  1. Do you ship internationally?

Yes—we ship to selected countries across the globe. Shipping rates and estimated delivery times are calculated during checkout based on your location.

  1. What’s the best way to enjoy it the traditional way?

Mix a spoonful of Gongura Uragaya into hot steamed rice with a drizzle of ghee for a comforting Andhra-style meal. It also pairs beautifully with curd rice, pongal, or as a zingy side to idlis and dosas.

Certifications

Weight

110gm, 400gm

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