Gongura pickle, a vibrant and tangy delight, is a cherished condiment in Indian cuisine, particularly in Andhra Pradesh. Made from the nutritious and slightly sour gongura leaves (also known as sorrel or roselle), this Whole Food Plant-Based (WFPB) version of the traditional pickle omits oil, making it a healthier alternative without compromising on flavor. The…
Category: Pickles
Vadu Mangai (Tender Mango Pickle)
I cannot imagine a South Indian household that does not stock this tender mango pickle. It is made using a specific variety of tiny, green mangoes. This variety of mango is called vadu mangai or maavadu. It is only available in South India, mainly Thamizhnadu. Since I live a couple of thousand kilometers away in…
Instant Mango Pickle
Festival food in Kerala (and also Thamizh Nadu, I suspect) is incomplete without this pickle. It is so easy to prepare that many households make this even on non-festive days. It tastes delicious, especially with the iconic South Indian curd (unflavoured yogurt) rice. Many people swear that there is no greater elixir – and I…
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