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Sunday, 10 August 2014

POTATO PICKLE

KUKA edgaey/URULAKIZANGU ACHAR/ALOO KA ACHAR/POTATO PICKLE

RECIPE SOURCE: GSB CUISINE


INGREDIENTS

POTATO-2 MEDIUM SIZED
OIL FOR DEEP FRYING

TAMARIND JUICE-1/3 CUP
SALT AS NEEDED
CHILLI POWDER-1 TSP
ASA fOETIDA/HING  AS NEEDED

FOR TEMPERING

OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP

METHOD:

1.CHOP THE POTATOES INTO THIN STRIPS.SPRINKLE LITTLE SALT OVER THEM.KEEP THEM ASIDE FOR FEW SECONDS AND THEN DEEP FRY THEM.KEEP THEM ASIDE.

2.EXTRACT TAMARIND JUICE BY ADDING WATER .TRANSFER IT INTO A BOWL.INTO IT ADD NEEDED AMOUNT OF SALT,CHILLI POWDER AND HING.MIX WELL.GRAVY IS READY.

3.NOW HEAT OIL IN  A KADAI ,ADD MUSTARD SEEDS AND ALLOW THEM TO POP UP.ONCE IT'S DONE ADD THIS SEASONING/TADKA INTO THE ABOVE MADE GRAVY.

4.STIR WELL.

5.NOW ADD THE DEEP FRIED POTATO STRIPS INTO THE GRAVY.

6.BRING THEM TO BOIL.ADJUST THE SALT.

7.OUR PICKLE IS READY TO BE SERVED WITH RICE/IDLI/DOSA..ENJOY..!

POTATO PICKLE

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