Sorrel Leaves 8 cups packed
Urad Dal 1 tbsp
Whole Dried Red Chiles 6 – 10
Garlic 6 pods
White Sesame Seeds 1 tbsp
Salt to taste
Oil as required
Method of preparation:
Pluck sorrel leaves from the hard stem, wash and pat them dry.
Remove stems and seeds from the dried red chiles.
Peel, remove hard ends of garlic pods.
Heat a tbsp of oil in a pan, add sorrel leaves and fry them on medium flame until soft.
Heat half a tsp of oil in an empty pan, add urad dal and dried red chiles.
Fry them on medium flame until the dal turns light brown and red chiles look crisp.
Once cooled, grind the fried sorrel leaves, urad dal and red chile mixture and salt into smooth paste without adding any water.
Heat a tbsp of oil in a non stick pan, add garlic cloves.
When they start to change color, add ground sorrel leaves mixture and sesame seeds.
Fry the whole pickle for a minute adding more oil if required.
Store tight in a clean jar and this pickle stays for a year if taken pickling precautions.
Serve with steamed rice and a thick slice of onion.
Notes: Add sliced onion in oil along with garlic cloves if you wish but this reduces the pickle life.