Amla pickle

Amla pickle or nellikai oorugai


Ingredients


Amla - 10 large

Mustard - 2 tsp

A generous pinch of methi seeds

Salt - 1tsp

oil - 4 tbps

Red chilli powder - 3 or 4 tbsp

Turmeric - 1 tsp

1 large garlic clove minced (optional, but recommended)

Lemon juice - 1 tsp


Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly.Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder. Fry amla in oil until partially cooked. They turn light golden in color when they are done. Add garlic and switch off. Allow to cool down a bit.


When still hot, add other ingredients. Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice. Serve amla pickle with rice, dosa or paratha.





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