March 30, 2013

Menthi Gongura Pachadi (Fenugreek Red Sorrel Pickle)

Red Sorrel Leaves - 1 kg
Fenugreek Seeds - 150 gms
Chilli Powder - 150 gms
Salt - 100 gms
Turmeric -  1 tsp

For Talimpu:
Oil - 1/4 kg
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 2 tsp
Curry leaves -few
Red chillies - 10
Garlic pod - 1 (crushed)


  • Remove the stems of sorrel leaves, wash and dry them on dry cloth.
  • Dry roast fenugreek seeds and make it fine powder.
  • Heat 2 tbsp of oil in kadai, fry sorrel leaves till soft in low flame.
  • Cool and grind along with salt, turmeric, chilli powder  and fenugreek powder to make paste.
  • Now heat remaining oil, add all talimpu ingredients and fry till mustard crackles.
  • Remove from fire and cool. Add pachadi and mix well.
  • Transfer the pickle to dry jar and store.

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