Ingredients:
Naravallikai | Gunda Gumberry - 8 padi
Fenugreek seeds - 1/4 padi
Coriander seeds - 1/2 padi
Mustard seeds - 1/4 padi
Red chilli powder - 1/2 to 1/4 padi Or 1 padi if you prefer to be spicy
Salt - 1 padi
Gingely oil - 1 padi
Asafetodia
Preparation:
1. Remove the stems and rinse the Naravallikai thoroughly, then use a towel to pat it dry.
2. Gently tap the Naravallikai with a stone to slightly open it, making it easier to remove the seeds.
3. Dry roast all the ingredients and allow them to cool.
4. Heat gingelly oil on a tawa. Optionally, add mustard seeds and allow them to pop.
5. Once the dry roasted ingredients have cooled, grind them to a fine powder.
6. Combine the spice powder, salt, red chilli powder, heated oil, and mix well with Naravallikai.
7. For the next 4 to 7 days, remember to stir the pickle once each morning.
8. Taste the pickle and start to consume if ready
9. Tasty Naravallikai urugai | Naravallikai Pickle | Gunda Gumberry Pickle is ready.
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