: Drizzle some Gongura pandu mirchi pachadi over leftover rice for quick snack #IndiaNEWS #Features Hyderabad: Pickle holds a special place across the Indian Subcontinent. Gongura pandu mirchi pachadi

Drizzle some Gongura pandu mirchi pachadi over leftover rice for quick snack #IndiaNEWS #Features
Hyderabad: Pickle holds a special place across the Indian Subcontinent. Gongura pandu mirchi pachadi / sorrel leaves and red chilli pickle is a feast for pickle lovers. Generally, pickles are considered as a accompaniment that goes well with any meal. No meal is complete without them; we have grown up eating pickles made by our mothers and grandmothers. Pickle is also called aachar in Hindi, oorga in Tamil, athanu in Gujarati.
We have a wide range of pickles, made with almost all the fruits and veggies to name a few like raw mango, carrot, amla (Indian Gooseberry), ginger, garlic, lemon, red chilies, sorrel leaves, tomato, and meats as well. Indian pickles are generally pickled with oil, salt, lemon juice and vinegar at times.
Pickles can taste sweet as well if a dash of sugar or jaggery is added to enhance the flavour of the pickle.
Gongura and Pandu mirchi pickle is a must-try recipe. It tastes distinct and authentic and Gongura is healthy as well. Other than pickle, Gongura is also used to make dal, curries and chutney because of its exceptional taste and flavour.
Ingredients:
* Sorrel leaves : 1/2 a kg
* Red chillies : 1/4 kg
* Tamarind : 100 grams
* Garlic : 50 grams
* Salt : 100 grams
* Oil : 200 ml
* Fenugreek powder : 1 1/2 Teaspoon
* Bengal gram dal : 1 1/2 Tablespoon
* Mustard seeds : 1 Teaspoon
* Cumin deeds : 1 Teaspoon
* Dried red chillies : 3 to 4 nos
* Curry leaves : 2 to 3 reeds
* Asafoetida : A pinch
Method:
* Take 1/2 a kg of sorrel leaves, clean, cut and wash 3 to 4 times and dry them in shadow for 3 to 4 hours on a cotton cloth.
* Take 1/4 kg of red chillies, wash and let it dry completely, and take off the stalks and cut them all with no moisture.
* Take 100 grams of tamarind, 50 grams garlic peeled, 100 grams of Salt ( rock salt/ doddu uppu).
* Heat a pan with 2 tablespoons of oil, add the dried sorrel leaves and fry them all on medium flame either in batches or the entire amount.
* Add tamarind that is washed once with some hot water and fry both with no moisture.
* To a mixie jar, add red chillies and half of the peeled garlic, salt and grind them coarsely.
* Add 1 1/2 teaspoon of roasted fenugreek powder to it and mix.
* Temper it, heat 150 ml of oil, add 1 1/2 tablespoon of Bengal gram dal.
* Sauté it for a while, add 1 teaspoon of mustard seeds, cumin seeds each and let splutter.
* Add 3 to 4 dried red chillies and remaining peeled garlic, add 2 to 3 reeds of curry leaves.
* Add a pinch of asafoetida if you wish and turn off the flame.
* Add the temper to the sorrel leaves mixture and mix thoroughly and the pickle is ready.
* Serve this pickle with some hot steaming rice and a dollop of ghee.
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