On a low flame, fry the chillies until they turn deep red. As they splutter, add dried red chillies. Meanwhile, in the same pan, heat 1 tsbp of oil. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Remove them on to a plate and let them cool down.ģ. In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. Store it in a glass/porcelain container for longer shelf life.Ģ. Serve it with rice with a side of raw onions – nothing can beat this combo.
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