Eat These 6 Gongurra Dishes To Make The Most Of The Monsoons
Image Credit: TrustBasket

With the sheer variety of indigenous monsoon greens that are available in India during peak season, we have the luxury of picking from an assortment of ingredients that are delicious as well as packed with nutrients necessary to keep us immune during the season. One of the hyperlocal monsoon greens called gongurra, also known as ambadi, is packed with nutrients and can be enjoyed in various everyday recipes. The high fibre monsoon green is easy to digest and loaded with minerals that work as antioxidants and improve the body’s metabolism, during the season. Here are seven simple and lip-smacking dishes with gongurra, to enjoy this season.


Image Credits: Fas Kitchen

This Andhra-style spicy chutney has a noticeable tang from the green gongurra leaves, making it perfect to eat with ghee rice. This chutney is typically eaten with dosas, idlis or mixed into rice and enjoyed as lemon-sized morsels. With the origins of the spicy flavours coming from the Guntur region, this condiment is not for the faint-hearted. Gongurra being a familiar ingredient in Andhra cuisine, the pachadi has sorrel leaves cooked down with fiery chillies, into a chunky texture.


An interesting twist on the classic South Indian tamarind rice, this gongurra puliohara makes the most of this monsoon superfood. Puliohara or tamarind rice, from Karnataka, is a supper staple or often eaten as packed lunches. Pre-cooked rice is tempered with lentils, spices and a paste of gongurra leaves, that is mixed in thoroughly for even coating. The red sorrel leaves are used as a replacement for tamarind pulp, and offers a higher nutritional value.

Also Read: 

Indigenous Monsoon Ingredients In India: A Guide To Knowing Hyperlocal Produce


Image Credits: Ayurvedam365

Enliven boring yellow dal with a large handful of delicious roselle leaves for some extra flavour and boost in nutrition. A staple dish in households of Andhra Pradesh, the gongurra pappu is packed with proteins, minerals and flavour. Best eaten with steaming hot rice and a dollop of ghee, the pappu preparation has a creamy texture with a spicy-tangy flavour. The quick-to-make recipe is also rich in iron, that is essential for the thriving of blood cells in our bodies.


A thicker variant of a typical chutney, this thogayal is protein-packed with dals, coconut and a solid helping of wilted gongurra leaves. Compared to the chutney, the thogayal is a finely-ground, thick paste of a condiment, that is tempered and cooked for a few minutes before being ground. The thogayal, which is an accompaniment to most evening snack items like bonda, bajji, adai and utappams, is a tangy-flavoured dish that is excellent when eaten with rice too.

Paneer Curry

Inspired by the delicious methi paneer, this monsoon twist of paneer curry with gongurra leaves is best enjoyed with rotis. This north Indian preparation is a slow-cooked, tomato-based gravy in which chopped fresh ambadi leaves are wilted before soft cubes of creamy paneer is simmered. Unlike the methi paneer, which has a fragrant and mellow bitterness, the gongurra leaves contribute desirable tanginess that also accentuates the flavours from the tomatoes. Enjoy with rotis, parathas or naan.