Gongura Natu Kodi On Bone

Buy a Homemade and Hygienic Gongura Natukodi Pickle on Bone:

Gongura Natu Kodi pickle on bone, famous in Andhra Pradesh and Telangana, is tangy and delicious. Gongura leaves (sorrel leaves) and Natu Kodi (country chicken) makes this distinctive pickle. This pickle’s highlight is sour gongura leaves. For optimal flavour and texture, these leaves are chosen while fresh and soft. The pickle foundation is prepared by cleaning and coarsely chopping them.

Natu Kodi, or country chicken, gives this pickle a meaty flavour. To flavour the chicken, red chilli powder, turmeric, and salt are marinated. Before adding to Gongura, it is cooked until soft and juicy. Gongura leaves, Natu Kodi, mustard seeds, fenugreek seeds, garlic, ginger, and tamarind pulp are mixed in a clay pot.

These components give the pickle its distinct flavour. To blend and accentuate flavours, the mixture is slowly simmered. Slow simmering makes the pickle tangy and rich crimson. After cooling, the flavours merge.

Steamed rice, roti, or dosa are served with Gongura Natu Kodi pickle. Its acidic, spicy flavour enhances every dish. The Natu Kodi’s earthiness balances the Gongura leaves’ sourness, making a pickle that pickle lovers love. Gongura Natu Kodi pickle is renowned worldwide because to its unique flavour and regional charm. Pickle enthusiasts and foodies who like southern Indian cuisine enjoy it.

Keep this delicious pickle in tip-top shape by reading the storage advice below.

• Pickles should be kept in an airtight container made of earthenware or glass.
• Pickles should be kept in the fridge or another cold, dry area.
• When serving, make sure to only use dry utensils.
• Keep sealed in a cool, dry place.
• Refrigerating is recommended for extended shelf life.