Gongura Pachadi (Red sorrel leaves pickle)

Ingredients:-



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



Seasoning

Channa dal (senagapappu) 4 tsp

Mustard seeds (avalu) 4 tsp

Udad dal (minapappu) 4 tsp



Method:-



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.................