January 16, 2014

CHINNA USIRIKAYA PACHADI (SMALL GOOSEBERRY PICKLE)

Ingredients:
Small Gooseberry - 1 1/2 kg
Salt - 250 gm
Red chilli powder - 250 gm
Turmeric - 2 tsp
Mustard powder - 3 tbsp
Fenugreek powder - 1 tbsp
Garlic - 2 whole (crushed)
Fenugreek seeds - 1 tbsp
Mustard seeds - 1 tbsp
Curry leaves  - few
Oil - 400 gm

Method:

  • Wash and dry the goose berries with dry cloth. Coarsely grind berries using mortar and pestle. Don't crush seeds.
  • Heat oil in kadai, add mustard, fenugreek seeds, crushed garlic and curry leaves. Fry till mustard crackles.
  • Add crushed berries and fry for 2-3 minutes. Remove from flame.
  • Add salt, turmeric, chilli powder, fenugreek powder and mustard powder. Mix well.
  • Let it cool then transfer to dry jar.
  • Shelf life up to 6 months.


Post a Comment
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0