Gongura/Sorrel leaves pickle

There are two varieties of sorrel leaves.One has white stem and the other has red color stem.Normally the one with red stalk is preferred for making this pickle as it has more tangy taste.

Ingredients:

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• Red Sorrel leaves/pulicha keerai in tamil - 2 big bunches
• Garlic pods(optional) - 8

To saute and grind:

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• Fenugreek seeds - 1 tsp
• Chana dal - 1 tbsp
• Split urad dal - 1 tbsp
• Red chillies - 4
• Green chillies - 2
• Coriander seeds - 1 tbsp
• Asafoetida powder - 1/2 tsp
• salt - to taste

For tempering:

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• gingelly oil - 3 tbsp
• mustard seeds - 1 tsp
• red chillies - 2
• curry leaves - few

Method:

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• Seperate the gongura leaves from the stalks and leave them in an open cool and dry place for 2 days so that the leaves wither.
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• After 2 days wash the leaves.Spread over kitchen towel.
• Heat 2-3 tsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Add the garlic pods into the kadai,so that it remains in the heat of the vessel.
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• Remove and cool.
• Grind into a paste with salt without adding water coarsely.It should look like below.
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• Add 1 tbsp of oil in a kadai,add methi seeds and fry till light brown and then add coriander seeds,urad dal,chana dal and dry chillies and fry stirring constantly till light brown.Add the slit open green chillies and fry for 2 min.Remove from fire and cool.
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• Grind these above ingredients into a coarse powder.Add the ground gongura paste and grind along with the powder into a paste again.
• Temper with asafoetida,mustard seeds,curry leaves and red chillies in 3 tbsp of oil.

Enjoy with rice and ghee.