- Pressure cook Amla for 2 whistles without adding water. Cool, cooked amla. Once they are cool, you can just press the amla along the wedges and de seed it. Keep the pulp aside and discard the seeds. Grind amla in a mixer without adding water. For the masala: saute methi and mustard in few drops of oil . Let they get crisp and aromatic. Once cool, transfer to a small mixer jar, pulse and keep aside. In a kadai , heat oil , splutter mustard . Add curry leaves, haldi and hing. Later, add red chilli powder and salt . Give a quick mix. Add ground amla and mix. Add powdered methi and mustard mix. Keep stiring the thokku in between. After the moisture has content has evaporated and oil starts leaving the sides ,switch off the stove . This may take around 10-12 mins on medium flame. Serve.
Usirikaya thikku pachadi
#myrecipe
By Sai Charan
Feb, 20th
620
Servings
4 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Alma
- Red chilli powder
- Turmeric powder
- Hing
- Salt
- Oil
- Curry leaves
- Mustard
- Fenugreek
