1. Red sorrel leaves : 1 big bunch
2. Tamarind : Lemon size
3. Salt : Needed
4. Oil : 2 tsps
5. Fenugreek seeds : 1 tsp
6. Mustard seeds : 1 tsp
For seasoning :
1. Oil : 5 tsps
2. Mustard : 1/2 tsp
3. Fenugreek : 1/2 tsp
4. Urad dal : 1 tsp
5. Chenna dal : 1 tsp
6. Hing : 1 tsp
7. Dry red chillies : 4
Procedure :
1. Separate red sorrel leaves, wash and dry them under shade.
2. In mean time soak tamarind in sufficient water for 15 min and extract juice.
We can start the process after the leaves dry.
We can start the process after the leaves dry.
3. Heat a pan. Add 2 tsps of oil, when oil is hot add sorrel leaves and fry them nicely. Turn the burner off after the leaves are fried.
4. Add 5 tsps of red chilly powder, turmeric, salt to the fried red sorrel leaves and let them cool.
5. In a separate pan dry roast mustard and fenugreek on low flame for 3 min, and grind them to a fine powder.
6. Add this powder to the fried red sorrel mix and grind them.
7.Take another pan, add 5 tsps oil. Prepare the seasoning by adding urad dal, chenna dal, mustard, fenugreek, dry red chillies, hing and fry them till dal turns redish brown.
8. Now add tamarind extract. Let this boil nicely and it should thicken (just like how we prepare pulusu / gravy for tamarind rice) . Turn the burner off.
9. After 5 mins add grinded sorrel leaves mixture to the boiled tamarind extract. Mix nicely.
Transfer the contents to an air tight container / bottle.
It is better to refrigerate the pickle.
This will be good for 1 month.
If you use white sorrel leaves, use 3 lemon size tamarind.
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