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Yeri with Timoor Pickle recipe

Yeri with Timoor Pickle

by Arun K. Sunuwar (@arun2003159)
Prep Time
30min
Cook Time
30min
Total Time
1hr
NepaleseSideVegetarian

A traditional Sunuwari dish featuring Yeri served with a spicy Timoor pickle.

Ingredients

2 Servings
(1 serving = 200gm)

Yeri

  • 200g
    Yeri
  • 30mL
    cooking oil or ghee
  • 1/2tsp
    turmeric powder
  • 1/2tsp
    chili powder

Dough

  • 500g
    millet flour
  • 150mL
    water
  • 10g
    salt

Timoor Pickle

  • 2tbsp
    cooking oil
  • 1tbsp
    chopped garlic
  • 2piece
    red dry chili whole
  • 500g
    Roma tomato
  • 1tbsp
    timoor powder (Sichuan pepper powder)
  • 20g
    chopped ginger
  • 1tsp
    turmeric powder
  • 1tbsp
    chili powder
  • 1dash
    salt

Method

Dough Preparation

  1. Mix millet flour, water, and salt together to make a nice dough.

  2. In another pan, boil water and season with salt.

  3. Take 25g of dough, form a ball, and shape it by rubbing with your palm.

  4. Boil the dough balls in water and remove once cooked.

Yeri Preparation

  1. In a frying pan, add cooking oil and temper fenugreek.

  2. Add turmeric powder and boiled Yeri.

  3. Cook slowly without breaking the Yeri. Add more spices if desired.

Timoor Pickle Preparation

  1. Roughly cut the tomatoes.

  2. In a pan, add cooking oil and sauté chopped garlic and red chili peppers.

  3. Gradually add tomatoes and other ingredients.

  4. Cook for 15 minutes on low heat with the pan covered.

  5. Once the tomatoes are fully cooked, blend the mixture.

Tips & Tricks

  1. Ensure the dough balls are well-cooked before adding them to the Yeri preparation.

  2. Adjust the level of spices in the Timoor pickle according to your taste.

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