Ingredients

Nelli kayi (amla//goose berries)—1 cup

( you can take either small Nelli kayi or big ones ( bettada Nelli kayi)

If you are taking big ones take 9 to 10.

Method for cooking ( boiled)

Wash and pat dry Nelli kayi.

Place them in pressure cooker in a container ( vessel) and pressure cook them on medium flame for 2 whistles.

( do not add water to Nelli kayi)

Once’s the pressure reduces open the lid and remove the Nelli kayi.

Remove the seeds from cooked Nelli kayi.

Mash them to fine paste or grind it.

Jeera ( jeerige//cumin seeds)—1 tablespoon

Menthya kaalu (methi dana//fenugreek seeds)—2 tablespoon

Dry red chillies (ona menasina kayi)—5 to 6

Dry roast the above ingredients in a pan on low flame till menthya kaalu turns to light brown and chillies becomes crisp.

Let it cool completely.

Grind it to fine powder in a mixer grinder jar.

Oil—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Turmeric powder (arisina//haldi)—1 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Salt—to taste.

Heat oil in a pan or kadai,once’s hot enough add sasive,ingu,and arisina.

When sasive crackles,add the powder and saute for a second.

Then add boiled and mashed Nelli kayi,salt and mix well.

Cook on low flame for 4 to 5 minutes till the water evaporates and oil releases.

Turn off the heat and let it cool completely.

Store in an airtight container.

You can refrigerate it for more shelf life.