1. Heat 3 spoons of oil in a pan for 2 minutes, then add the following contents one by one: fenugreek seeds, coriander seeds, cumin seeds, red chillies, green chillies, garlic, tamarind, asafoetida, a little salt to taste and finally sorrel leaves and fry till it turns brown.
2. Allow to cool.
3. Grind fried ingredients using a chopper/mixie and it can be preserved in a bottle for a week (refrigerated).
4. Sorrel pickle is delicious and ready to be served with rice and other tiffin items.
5. Optionally, onion slices can be added at the end.
6. This dish is called pulicha keerai in Tamil.

Note: Wash sorrel leaves 2 to 3 times and then fry it.

Courtesy: http://tamilveg.blogspot.com/