INGREDIENTS
- CHEMEANPULLI(ERUBAMPULLI) - 500 g
- CHILLY POWDER - 3-4 Table spoon
- TURMERIC POWDER - 1 /2 Table spoon
- VINAGAR - 2 Table spoon
- GINGER PASTE - 1 1/2 "
- GARLIC PASTE - 1 1/2 "
- SESAME OIL - 2 "
- MUSTARD - 1 "
- ASAFETIDA POWDER - 1/2 - 3/4 "
- SALT
- CURRY LEAFS
PREPARATION METHOD
- HEAT THE SESAME OIL AND ADD MUSTARD TO IT
- ADD GINGER , GARLIC PASTES TO IT SAUTE JUST 5 MIN IN LOW FLAME
- ADD CURRY LEAFS
- ADD TURMERIC POWDER AND CHILLY POWDER TO IT MIX WELL
- ADD SOME WATER (1/4 GLASS)
- ADD, ASAFETIDA POWDER, SALT AND VINGAR TO IT MIX WELL
- ADD "CHEMEAN PULLI "
- THEN ADD SALT , VINGAR, CHILLY POWDER IF NEEDED
- TURN OFF THE HEAT
- THE TASTY , SPICY PICKLE IS READY :)
👍👍👍👍
ReplyDelete:)
Delete:)
ReplyDeleteGood 😊
ReplyDelete