Wash & pressure cook about 8-10 amla’s to one whistle in cooker with one cup of water. Cool & cut to pieces. Keep aside.
Heat about 2-3 tblsp of oil in a kadai. Add in ¼ tsp jeera, ¼ tsp rai, pinch of methi, 1 or 2 green chillies cut to pieces, 1tsp red chilli powder, pinch of fennel powder, a few curry leaves & some crushed pepper. Add a big ball of jaggery, the amla’s with the water in which it was cooked & cook till the mixture thickens. When it thickens say about 1 thread consistency ie it should coat the back of a spoon it is ready. Leave it to cool. Add a pinch of cardamom powder & a dash of salt (Optional). It will become a bit more thickker on cooling. Serve with dosa/chapatti/oondi.
Note : This remains good in fridge for about 2 weeks.
No comments:
Post a Comment
Thanks.