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28 Oct 2014

Amla Pickle / Gooseberry pickle / Nellikai uppinakai (2)



Servings: 250 grams

Ingredients:

Content
Quantity
Comment
Amla
250 grams
Wash and wipe it with a cloth
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:

Pressure cook the amla. Deseed and cut into pieces. Pour the tamarind juice till it covers the amla pieces. Mix salt and chilli powder. 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 airtight container and set it aside for 3-4 days.





Mix it daily once.

Serve with curd rice, chapati's, roti's etc.

Note:

Soak tamarind in warm water for 30 minutes. Squeeze and strain well.


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