Saturday, 28 January 2012

Spicy Sorrel Leaves Chutney

Sorrel Leaves 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a pinch
Onion 1 Small
Salt to taste
Oil 1 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
Asafoetida a big pinch
Oil 1 tsp
Method of preparation:
Pluck the sorrel leaves from the stalks.
Wash thoroughly and roughly chop the sorrel leaves.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Heat oil in a pan, add chopped sorrel leaves and green chiles.
Fry the sorrel leaves till they wilt and season with salt.
Cook covered if the sorrel leaves are not quite soft which requires lot of cooking.
Remove the leaves from heat and cool to room temperature.
Grind the cooked sorrel leaves mixture into smooth paste using a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add the ground sorrel leaves mixture and fry for a minute.
Cool the chutney to room temperature and store tight in a refrigerator.
Serve sorrel leaves chutney garnished with chopped onion over plain steamed rice or idly or dosa etc…