Gongura Pachadi గోంగూర పచ్చడి
The sour red sorrel leaf — Andhra's signature green — pounded with red chillies, garlic and tempered spices into a chutney that defines the state's palate. Gongura mutton and gongura chicken are the same leaf's non-vegetarian afterlife.
Where to try it
Everywhere, but Guntur and Vijayawada meals restaurants make the fieriest; buy jars from Guntur's pickle shops.
What's in it
Restaurants in Guntur's HQ
Related dishes
Avakaya
The mango pickle every Telugu household makes in May: raw mango cubes cured in mustard powder, red chilli powder, salt and sesame oil, aged in ceramic jars for a year of lunches. Godavari-district avakaya, made with the local Banginapalli and Collector mangoes, is prized.
Guntur Sannam Chilli
Not a dish but the reason for all of them: the GI-tagged Guntur Sannam chilli, traded at the Guntur Mirchi Yard, one of the largest chilli markets in Asia. It appears as mirapakaya bajji at every beach and bus stand, and as the red heat in every curry.