Gongura Pachadi(Sorrel Green Pickle)

Ingredients:

4 bunches Sorrel green(only red stalk ones)

Full fist dry red chillies

5 garlic cloves

1/4 tsp fenugreek seeds

1/2 tsp cumin seeds

salt

3 tsp oil

1/4 cup oil

• Pluck and wash the leaves.
• Drain the water and dry them.
• Dry roast cumin seeds and methi seeds,remove.
• Heat 1 tsp oil and fry dry red chillies for few seconds,remove.
• Heat 2tsp oil and fry drained leaves for around 12 min i.e until no water left.
• Cool all the ingredients.
• Grind the cumin and methi seeds into a fine powder.Add dry red chillies,salt and grind again into a fine powder.
• Now add garlic cloves and grind again.Remove it into a bowl.
• Now grind cooled sorrel leaves for few sec and add the above grinded mixture and grind again.
• Check for the salt,if needed add and grind again.
• Remove and add 1/4 cup oil(heated and then cooled)store it in a pickle jar or glass jar.
• This can be stored for about 1 month.
• When needed take some quantity and do the tempering.

Tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp chana dal

1 sprig curry leaves

2 dry red chillies

3 garlic cloves

4 tsp oil.

• Heat oil in a pan add chana dal first and fry it.When it starts getting browned add all the other ingredients and fry for few sec.
• Turn of the flame and add this to pickle and mix well.
• Serve this with plain rice and ghee.Also its a combination for Tamarind Rice.

Note:If we are making a big lot ,for 1kg Sorrel greeen leaves we need 200g dry red chillies and 250g oil.

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