Wednesday, May 19, 2010
Gongura Pachadi (Red sorrel leaves pickle)
Gongura (red sorrel leaves) 1 kg
Dry red chillies 250 gms
Cumin (jelakara) seeds 4 tsp
Coriander seeds (daniyalu) 4 tsp
Fenugreek seeds (mentulu)4 tsp
Oil 7 tbsp
Garlic (velipayalu) 4
Turmeric (pasupu) a pinch (chitikadu)
Hing (inguva) a pinch (chitikadu)
Salt as per taste
Channa dal (senagapappu) 4 tsp
Mustard seeds (avalu) 4 tsp
Udad dal (minapappu) 4 tsp
Wash gongura leaves and live in the sun to dry till water evapourates.
Take a pan with 2 tbsp of oil.Add red chillies,coriander,fenugreek,cumin and fry.Let it cool and make a coarse powder.Keep aside.
In the same pan remove oil and fry gongura leaves on a low flame.The leaves changes its colour and the quantity is reduced to half.
Once the leaves are cool enough,grind them with 3 garlic,turmeric powder,salt and the powder which you made it before.Don't grind it into smooth paste ,it should be coarse.
Then in a another pan take the remaining oil.When oil is hot add the seasoning,remaining garlic (crushed) and hing.
Then add the gongura paste and saute for a 2 minutes.
This pickle can be stored for one year.
PS:-I have scheduled few post after this and i am off for a month or so as i am relocating to india.Will come back soon.................