1 min read
Ingredients to roast
- Dry red chillies: 10
- Coriander (Dhania) seeds: 2tbsp
- Methi seeds (Fenugreek Seeds): ½tsp
- Sorrel leaves (Gongura): 300g
- Sesame (Gingelly) oil: 2tbsp
- Mustard seeds: ½tsp
- Black urad dal (Split): 1tsp
- Dry red chillies: 2 to 3
- Garlic: 3 to 4 cloves crushed (optional)
Step 1 :
Pick gongura leaves from the stems, wash them thoroughly in water, dry it with muslin or cloth. Once the leaves are dry, chop the gongura leaves and keep them aside. Heat a pan over medium flame and roast the dry red chillies, coriander seeds and fenugreek seeds until they turn light brown.
Step 2 :
Transfer them into a plate and put them aside to cool down. Use as many red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once the mixture has spice mix is cooled down, add them to a mixer grinder until it turns into a fine powder.
Step 3 :
In the same pan; heat oil, wait till the oil is hot and then add mustard seeds, urad dal and red chillies. Wait for the seeds and chilli to crackle and till the dal turns golden brown and crisp.
Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Now add the gongura leaves, salt to taste and the ground powder. Keep stirring until the gongura leaves become soft. Taste the pachadi to add salt and chilli accordingly. After a few minutes, you will notice a little oil residue at the sides of the pan.
Turn off the heat and serve hot with hot ghee and rice.