GOOSEBERRY PICKLE, NELLIKAI URUGAI, NELLIKKA UPPLILITATHU, AMLA ACHAR

Gooseberry, Amla, Nellikka, Nellikkai, Avla it is known as,  is full of calcium.  It is used for  making ayurvedic medicines too.  We can make pickle, Thoku, Chutney,  Gooseberry rice, Hot and sweet gooseberry, candies etc. out of this.  Here I am presenting a pickle which is made with whole gooseberry.  I have made Goosberry rasam also.

Let us look at the recipe now:




Time taken:  1 hour
Yield : 1 Bowl

Ingredients:



1/4 kg gooseberry
4 tbs chilli powder (according to your requirement adjust)
Generous pinch of Asafoetida
Generous pinch of Fenugreek powder ( 2 pinch)
1 cup  Gingelly Oil 
1/4 tsp turmeric powder
Salt - 1 to 1 1/2 tsp or as required.

Tempering: 
 

1 tsp Mustard seeds

1/4 tsp Fenugreek seeds or you can use the powder as mentioned above.

Curry Leaves


Method:


Step 1

Wash the goosberry.  Heat water in a kadai.  Keep a plate with whole in it or idli plate.
Place the gooseberry on it and steam cook for 20 minutes or till the gooseberry becomes soft. Cool it, deseed and chop them finely.

Step 2

Heat 1/4  to 1/2 cup oil in kadai.  Put the mustard seeds in it. When it splutters, add curry leaves, Asafoetida.  Add the chopped gooseberry, turmeric powder, salt, fenugreek powder mix well. Cool it.  When it is warm, add the red chilli powder, mix well.  Transfer it into container.

You can start using the same immediately or the next day.

SECOND METHOD:

Buy small varieties of gooseberry. (BIG ONE WILL ALSO DO) Wash and pat dry.  Heat oil in a kadai, add the mustard seeds, fengugreek seeds, curry leaves, when it splutters, add the asafoetida, turmeric powder  and the gooseberry in it.  saute the same till it is soft.  switch off gas and allow to cool. Add the chilli powder, salt, mix well and keep covered for a day or two.  transfer the same into a glass jar. 

 

TIPS:  while making any kind of pickle, the oil level should be above the content to avoid formation of fungus. You can add fenugreek powder instead of the whole ones.  Keep refrigerated for long time use.

We make the very small whole lime pickle also like this.

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