Amla / Gooseberry pickle is a tangy and spicy pickle , which is rich in vitamin C. The pickle tasted awesome with a combo of curd rice and sambar rice.
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| Amla pickle |
Ingredients :
- Amla/ Nelikai - 5 to 6 pieces
- Gingely oil - 2 to 3 tsp
- Mustard seeds - 1/2 tsp
- Asafoetida - a pinch
- Salt - 2 to 3 tsp
- Few curry leaves
For Roast & Grinding : ( Use this powder for all kind of pickles)
- Mustard seeds - 1/2 tsp
- Fenugreek / Vendhayam seeds- 1/2 tsp
Method:
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| Take all the ingredients |
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| Heat the pan, roast the Seeds for 1min |
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| Grind the seeds |
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| Make it powder |
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| Put the steamer and steam cook for 10 mins |
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| Cover it |
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| Open the lid of the steamer |
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| you can see that the amla has split open on its own and the flesh has cooked soft |
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| Allow it to come room temperature and de-seed and split into pieces |
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| Heat Gingely oil in kadai ,temper the mustard seeds , curry leaves and hing/ asafoetida |
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| Saute the pieces in a oil for 2 min |
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| Add salt |
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| Put the chilly powder turn off the switch immediately |
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| Mix well |
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| Add the roasted powder |
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| Mix it well |
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| Store in a dry airtight container and use for 5 days |
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