Ingredients:
Content
|
Quantity
|
Comment
|
Amla
|
200 grams
|
|
Tamarind juice
|
1-2 cups
|
See notes
|
Mustard seeds
|
1 tsp
|
|
Oil
|
2-3 tbsp
|
|
Hing
|
½ tsp
|
|
Water
|
As required
|
|
Salt
|
½ - ¾ cup
|
|
MTR Red chili powder
|
½ - ¾ cup
|
Method:
De-seed the amla and cut into pieces. Pour the tamarind juice till it covers the amla pieces. Mix salt as required. Mix well. Store in an air tight container for 8-10 days till the amla absorbs the tamarind juice well.
Mix it daily once.
After 8-10 days add red chili powder and mix.
Heat oil in a pan and add mustard seeds. Once they start popping turn off the heat and add hing.
Let it cool a bit.
Pour the oil to the amla mixture and store in an air tight container and set it aside for 1-2 days.
Serve with curd rice, chapati's, roti's etc.
Note:
Soak tamarind in water for 2 hours and strain well.
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