A traditional Sunuwari dish featuring Yeri served with a spicy Timoor pickle.
Ingredients
Yeri
- 200gYeri
- 30mLcooking oil or ghee
- 1/2tspturmeric powder
- 1/2tspchili powder
Dough
- 500gmillet flour
- 150mLwater
- 10gsalt
Timoor Pickle
- 2tbspcooking oil
- 1tbspchopped garlic
- 2piecered dry chili whole
- 500gRoma tomato
- 1tbsptimoor powder (Sichuan pepper powder)
- 20gchopped ginger
- 1tspturmeric powder
- 1tbspchili powder
- 1dashsalt
How to make Yeri with Timoor Pickle
Dough Preparation
Mix millet flour, water, and salt together to make a nice dough.
In another pan, boil water and season with salt.
Take 25g of dough, form a ball, and shape it by rubbing with your palm.
Boil the dough balls in water and remove once cooked.
Yeri Preparation
In a frying pan, add cooking oil and temper fenugreek.
Add turmeric powder and boiled Yeri.
Cook slowly without breaking the Yeri. Add more spices if desired.
Timoor Pickle Preparation
Roughly cut the tomatoes.
In a pan, add cooking oil and sauté chopped garlic and red chili peppers.
Gradually add tomatoes and other ingredients.
Cook for 15 minutes on low heat with the pan covered.
Once the tomatoes are fully cooked, blend the mixture.
Tips & Tricks
Ensure the dough balls are well-cooked before adding them to the Yeri preparation.
Adjust the level of spices in the Timoor pickle according to your taste.
