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| Enjoy the recipe |
- Usarikayalu - 2 kg
- Tamarind - ¼ kg
- Red chilly powder - 400 gms
- Salt - 300 gms
- Turmeric powder - ¾ tsp
- Mustard seeds powder - 1 tbsp
- Methi seeds powder - ½ tbsp
- Garlic - 100 gms
- Asafoetida(hing) - ½ tsp
- Oil - ¾ kg
Method to prepare
1. Soak tamarind for10 minutes in warm water. Remove the pulp and make tamarind juice by adding little water.
2. Take a pan add 3 tsp of oil and allow to heat. Add tamarind juice, turmeric powder and cook until total water evaporates.
3. Add asafoetida and switch off the flame.
4. Peal off garlic and keep them aside.
5. Take a bowl, add red chilly powder, salt, mustard seeds powder, methi seeds powder, garlic, mix well and keep this
prepared powder aside.
6. Take a kadai, add oil and allow to heat.
7. Add amla, fry for 7 to 8 minutes in low flame or until they change into light brown in color. Take out and keep them aside.
8. Take a tin, add fried amla, cooked tamarind paste, prepared powder and mix well.
9. Now add oil(left out after frying amla), mix well and close the lid. Do not disturb pickle for 2 days and mix well before use.
10. Mouthwatering usirikaya pachadi is ready. Serve with rice.
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