Sorrel Leaves - Pulicha Keerai - 1 bunch
Fenugreek - Vendayam - 1 table spoon
Corriander seeds - Dhania - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Green chillies - Pachai Milagai - 2 nos.
Red chillies - Kancha Milagai - 5 nos.
Garlic - Pundu - 1 no. (Medium)
Tamarind - Puli - Lemon size
Salt to taste
Oil for frying
Asafoetida - Perungayam - pinch
- Heat 3 spoons of oil in a pan for 2 minutes, then add the following contents one by one:
- Fenugreek seeds, corriander seeds, cumin seeds, red chillies, green chillies, garlic, tamarind, asafoetida, a little salt to taste and finally sorrel leaves and fry till it turns brown and then cool it off for some time. Grind it using a chopper/mixie and it can be preserved in a bottle for a week (Refrigerated).
Sorrel pickle is delicious and ready to be served with rice and other tiffin items. It can be served for 4 people. Requires some 15 minutes to cook.
Note: Wash sorrel leaves 2 to 3 times and then fry it.
Optional: Onion slices can be added at the end if required.
Hunger finds no fault with the cooking.