Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 1 cup
Amla / Indian Gooseberry / Nellikkai - 5 nos, grated (yielded 1 and 1/2 cups)
Gingelly oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Asafoetida - a big pinch
Roasted fenugreek powder - 1/4 teaspoon
Red chilli powder - 2 tablespoons
Turmeric powder - 1/4 teaspoon
Salt - to taste
1) Wash and pat dry the amlas. Grate them using a carrot grater. Keep aside.
2) Heat oil in a pan and add mustard seeds when it is hot.
3) Add asafoetida followed by grated amla. Mix well.
4) Sprinkle 2-3 tablespoons of water. Cover and cook for 5 minutes. Instead of water, you can also add oil for long shelf life.
6) Continue cooking till the raw smell of the masalas goes off and oil oozes out from the sides of the pan.
7) Allow it to cool for room temperature and store it in a air tight container.
1) addition of water to the amla is optional. You can cook it in slow flame by adding additional tablespoon of oil.
2) I stored it in refrigerator and it stayed good for 2 weeks after preparing it.
3) I added homemade red chilli powder and hence added 2 tablespoons. If you use store bought red chilli powder, use it as per the spicy level.