Kallumakai Achar

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  1. Kallumakai- 100 Nos
  2. Green Chilli- 10 – Nos
  3. Ginger- chopped ½ cup
  4. Garlic – Chopped-3/4 cup
  5. Pickle Powder- 3 table spoon
  6. Chilli powder – 2 tsp
  7. Turmeric powder -1 tsp
  8. Salt to taste
  9. Gingerly oil – 1 1/2 cup
  10. Vinegar – 1 cup

Preparation:

  1. Wash the raw kallumakai and boil the, remove the waste and the thread.
  2. Marinate it with chili powder, turmeric and salt. Keep it aside for ½ hrs.
  3. Heat ¾ Gingerly oil and fry the Kallumakai till it is crisp.
  4. Remove it from oil and keep it on a tissue paper for draining.
  5. In the same oil (add oil if it is less) add chopped ginger and garlic sauté it till the raw smell leaves, add the pickle powder and mix well in a low flame.
  6. Add the vinegar and add the kallumakai when it starts boiling. Add salt to taste
  7. If you want more gravy add little more vinegar.
  8. Remove from the stove and leave it to cool. Store it in glassware and keep it for 3-4 days and then use. If you cannot control your taste buds can have it instantly, but it is tasty after few days.

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