Ingredients: - Red sorrel leaves – 2 bunches, oil – 1 cup, garlic – 4, popu ginjalu(mustard, jeera, red chilly, methi) – 1 spoon, pinch of inguva, methi powder – 2 spoons, mustard powder – 2 spoons, cumin seeds powder – 1 spoon, chilly powder – 4 spoons, salt – 4 spoons, turmeric – ¼ spoon.
Method: - Wash the leaves and clean them such that no water is present on the leaves. Grate the leaves and keep aside. Take a dish and boil oil. Fry the garlic and popu ginjalu in the oil. Keep them to cool. Add methi powder, mustard powder, cumin seed powder, turmeric, salt, chilly powder, grated leaves in the oil. Stir them and store them in a dry jar. It can be served with tiffins, rice and as curry. In this way, we can also prepare parsley and menthol pickle.
No comments:
Post a Comment