Gongura Karam
The signature sour-tart bite of sun-ripened gongura leaves, cut with the heat of dried red chillies and a deep garlicky undertone.
About Gongura Karam
Flavour
The signature sour-tart bite of sun-ripened gongura leaves, cut with the heat of dried red chillies and a deep garlicky undertone.
Texture
A coarse, almost jammy pulp — leaves pounded down slowly on a stone grinder until they hold together in rustic, oil-glossed spoonfuls.
Aroma
Grassy and tart at first whiff, deepening into roasted chilli and garlic as the jar opens.
Traditional Preparation
Fresh gongura leaves are washed, wilted, and hand-pounded with stone-ground spices, then slow-cooked in gingelly oil until the tang concentrates into a deep maroon pickle.
Best Enjoyed
A spoonful transforms plain rice into a full meal — equally at home with curd rice, hot chapatis, or a crisp dosa.
Ingredients
Spice Level
Shelf Life & Storage
Shelf Life
9 months unopened, stored in a cool, dry place away from sunlight.
Storage
Refrigerate after opening. The oil may set in cold weather — let it sit at room temperature for a few minutes before serving.
Serving Suggestion
Mix generously into hot rice with a spoon of ghee, or spread thin over a dosa for a tangy twist.
Pair It With
A few classic combinations our customers swear by.
Customer Reviews
The Gongura Karam here is unreal — real gongura tang, not the oily, overly sweet version most brands sell.
Grew up on gongura in Vijayawada and this Gongura Karam is the closest I've found to home.
One spoon of Gongura Karam and plain rice becomes a feast. Ordering a second jar already.
Tangy, garlicky, exactly how Gongura Karam should taste. No shortcuts here.
Photo reviews coming soon — customers will soon be able to share their own jar-of-the-week snapshots here.
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Frequently Asked Questions
A few things customers usually ask us before their first jar arrives.
Get First Access to Seasonal Batches
Mango season, gongura season, limited drops sell out fast. Be the first to know when a new batch goes live.