Ari Nellikkai (small gooseberries) Urugai

      

Ingredients:

Ari Nellikkai……………….......4 cups (without seeds)

Oil (Nallannai-sesame oil-
Gingelly oil)…...........................1/4 cup

Red chili powder…………........2 to 3 tbsp

Turmeric powder………….......1tsp

Mustard seeds…………….......1tsp

Salt………………………........2tbsp or adjust accordingly

Fenugreek seeds………….......1/2 tsp

Hing(Asafoetida )……………….......1/4tsp

(Mustardseeds &
Fenugreekseeds powder)........1tbsp

[Mustardseeds&Fenugreekseeds powder preparation : Heat a pan in medium flame, add 2tbsp mustard seeds,1tbsp fenugreek seeds,fry 1 minute and power it.]


                                                             Method:

 Heat a kadai with oil, add mustard seeds and let it splutter.


Add venthayam( Fenugreekseeds), perungayam(asafoetida),

chili powder,seeds removed Ari Nellikkai, salt , sault for 2-3 minutes 
and remove from the flame.

After cool down , kept in a container.

Don’t need to put in the refrigerator if we put the 
container in sunlight for 2-3 days.

If you kept it in the sunlight for 2-3 days, the oil will 
come to the top,the urugai don’t get spoil.  

Serve with sambar rice and curd rice.

Note: The urugai in the container should have oil on the top.
Then only , the urugai don’t get spoil.