Ingredients:-
usirikayalu(or)indian gooseberries 1 kg
refined oil 1/4 kg
tamarind 1/4 kg
chilli powder 1/4 kg
salt 1/4 kg
garlics 4
feenugreek seeds 30gms
turmeric powder 1tsp
Tempering process:-
Add 1/4 kg sunflower refined oil to the dry pan after boiling add
4 spoons channa dal
1 tsp mustard seeds
1 tsp urad dal
15 fresh curry leaves
3-4 dry red chillis
4 garlic cloves
pinch of turmeric
preparation :-
1] soak tamarind in a boiled water & let it cool for the room temperature
3] Now grind this content in to paste
4] Deep fry usirikayalu just for 2 mins in a oil to improve shelflife
5] Now add those fried balls to the above paste
6] Fry feenugreek seeds in a dry pan and now make them in to fine paste along with garlic cloves
again add this paste to the above consistency
7] Atlast add tempering to the pickle
8] Enjoy with hot rice & 2 drops of ghee and dosa ,it tastes much better after 10 days
note:- preserve in a glass container & refrigerate.. so it remains one year
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