- First clean the sorrel leaves.Spread them on a clean white cloth and let them air dry. In a thick bottomed pan, dry roast the leaves. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Remove onto a bowl. Meanwhile, in the same pan, heat 1 tsbp of oil. Add fenugreek and mustard seeds. As they splutter, add dried red chillies. On a low flame, fry the chillies until they turn deep red. Add the remaining salt. Remove from heat and let it cool down. Grind this into a smooth powder as well. Remove the red chilli powdered mix into a bowl with ground sorrel leaves. Mix them both well together. In a pan, heat ¼ cup of oil. Once the oil is hot, remove from heat. Add garlic pods. Let this completely cool down. Add it to the powdered mixture of sorrel and red chillies. Mix well. Store in an air tight container. And serve.
Gongura pachadi
#myrecipe
By Arun Kumar
Mar, 18th
509
Servings
10 persons
Cook Time
25 minutes
Ingredients
5
- 7
Ingredients
- Gongura
- Red chilli
- Oil
- Fenugreek
- Mustard
- Salt
- Garlic
