Wednesday, July 15, 2009


This pickle is made of red sorrel leaves, and lasts more than 6 months when refigirated. And we know that most of the pickles has got measurements for the ingredients,but it's an exception for this pickle,so simple which I learned from my mom.

  1. Sorrel leaves/gongura- 10 bunches
  2. fenugreek seeds/methi seeds-1/4th teaspoon
  3. Dry red chilis cut length wise-8 to 10
  4. Salt-to taste
  5. Oil-1/4Th cup
  6. Roasted cumin fenugreek powder-1/8th teaspoon
  7. Turmeric-1/8th teaspoon
  8. Chopped garlic-6 pods
  9. red chili powder
  10. Hing-2 pinches
  11. Urad dal-1 teaspoon
  12. Chana dal- teaspoon

  1. First heat dry kadhai on a low-medium flame,and add sorrel leaves then stir continuously in such a way that it will become thicker,cook until done
  2. To this add turmeric,red chili powder,salt,cumin fenugreek powder,salt and mix well
  3. Now heat a pan with oil,to this add urad dal, chana dal, fenugreek seeds,dry chili's, garlic and the seasoning.
  4. Add pickle to this oil mixture and fry well ,cool and store in a dry container
  5. Enjoy with steamed rice.