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Gongura, or sorrel, leaves are, in fact, ubiquitous across the country—variously called ambaadi (Marathi), pulichakeerai (Tamil), mestapata (Bengali), anthur (Mizo), sougri (Manipuri), sankokda (Punjabi), samelli (Chakma), mwitha (Bodo).
Gongura is famous across Andhra Pradesh as a versatile leaf that is used in pickles, stir fries and vegetarian and non vegetarian preparations.
Gongura can also be consumed raw, as a chutney, or with minimal cooking, using basic ingredients like salt, green chillies and a dash of oil.
Can make Gongura Pachidi(like a curry with hot rice) or Gongura Pappu( dal)