Red Gongura – Sigappu Pulichai

Uniqueness: Tangy red gongura (sorrel) cultivar from Tamil Nadu with bold sour leaves used in pickles and curries; high in vitamin C, iron and organic acids that aid digestion.

How to grow:

- Best soil: well-drained sandy loam with organic matter; tolerates slightly acidic soils. 

- Sunscreen: full sun for stronger sour flavor, 5–7 hours preferred. 

- Watering: moderate watering; avoid over-watering which weakens tanginess. 

- Nutrients: compost at planting and phosphorus-rich feed before flowering to encourage leaf growth. 

- Companion plants: grow near chillies and eggplant; marigolds help reduce pests. 

- Care tips: prune regularly to produce tender new leaves, harvest frequently to keep plants productive.

Check our other seeds within this category: Red Amaranthus (Sigappu Thandu Keerai), Peacock Amaranthus (Mayil Keerai), Sengeerai (Red Keerai), Paruppu Keerai, JAM Pulichai (Green Gongura), Agathi Keerai, Palak Keerai