Though Amla is considered nutritious many find it difficult to consume them especially when it is unripe. It is very sour and no one can take more than one or two. Today we will see easy, useful and tasty pickle out of this Nellikai.
let us see how to make
- Nellikai – ¼ kg
- Red chilli powder – 2 tsp
- Vendhaya powder – ¾ tsp
- Asafoetida – 1/8 tsp
- Salt – 1 tsp
- Gingelly oil – 5 tsp
- Mustard – ¼ tsp
Steam cook nellikai.
Deseed the nellikai and take the flush part only. Heat gingelly oil in a pan and add mustard and asafetida.
When they crackle add nellikai, chilli powder,vendhaya podi and salt. Stir continuously for 5 minutes and switch off the stove.
Nellikai orugai is ready to serve.
Dry roast 1 teaspoon vendhayam ( fenugreek) and powder in the pestle and mortar.
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