Wednesday, December 03, 2008

Nellikka Achar / Pickled Gooseberries

Indian gooseberry know as nellikka in malayalam, amala in hindi has many health benefits. Sour in taste, this fruit is used fresh and dried for different things.

Have Gooseberries, if you have vitamin C deficiency, like cold, bleeding gum etc for a natural cure, since gooseberry is rich in vitamin C. Also it’s very good for people who have diabetics. Taking gooseberries daily will reduce diabetics. Gooseberries are dried and used as a main ingredient in ayurvedic preparations to make medicines as it provides remedy to many diseases.With all its benefits, it will be a good thing to include gooseberries in our daily diet. Pickling gooseberries works out well. Uppillitta nellikka (gooseberries soaked in salted water for a duration of time) is a popular way of pickling in kerala. These salted gooseberries can then be used to make chammanthi or you can eat these salted gooseberries as is.

Ingredients
15 big size - Nellikka / Amala / Gooseberries
2 tbsp – Red chili powder
¼ tsp – Fenugreek powder / methi / uluva
¼ tsp – Hing powder / Asafetida
1 tsp – Mustard seed
3 to 4 sprigs – Curry leaves, washed and dried well.
4 to 5 tbsp – Sesame oil
3 tsp – Salt or to taste

Method
1 ) Powder the mustard seeds. Wash gooseberries well, then wipe dry off any water. Cut gooseberries to small pieces.

2 ) Heat a kadai or pan with 2 tbsp of oil on medium low heat. Add the cut gooseberry pieces, 1 tsp salt and fry the pieces till pieces turn soft, which will take 2 to 3 minutes. Once the pieces are soft, transfer the pieces to another utensil and set aside.

3 ) Add 2 to 3 tbsp oil into the pan and heat the pan on low flame. Add curry leaves and fry the leaves crisp, then add red chili powder, fenugreek powder, mustard powder, hing powder, one after the other. Fry the powders in the oil, till you get a good aroma of the powders. But take care not to burn it.

4 ) Add fried gooseberry pieces to this masala , 2 tsp of salt or to taste, stir and mix well. Coat the pieces well with the masala. Take off the stove and cool.

Use a sterilized bottle to store this pickle in. Bottle should be wiped well off any water in it. Once the pickle has cooled off, transfer pickle into the sterilized bottle. Can keep the pickle outside for two to three days then refrigerate.Do shake the bottle to coat the pieces with masala and oil each time you take it.

I was so eager to taste this pickle, that i tasted the pickle, after an hour of making it. By then the masala had settled in a bit on the pieces and tasted like an instant pickle.

10 comments:

srikars kitchen said...

wow.. i love this pickle... looks really yummy & spicy..

Homecooked said...

This looks yummy! I love the sour taste of amla...I am sure the pickles come out really well.

Happy cook said...

I knew i will be drooling when i came here , when i saw the title. It reminds me of home these pickle.
Looks yummy droolie delicious.

Chandani said...

very pretty!! i have never tried this before, but it looks really inviting:)

Namratha said...

Hmm, lip smacking good! Send me some will ya? :)

doggybloggy said...

this food is one of my mini obsessions...

Kalai said...

I love nellikai pickle!! Can you use the frozen gooseberries for this? Looks delish! :)

Sharmi said...

hi Pravs, how are you doing? My cheeks hurt looking at your gooseberries... such a nice color!!

Daily Spud said...

Mmmm. Love gooseberries, love pickles, love Indian flavours, these I have to try!

yasmeen said...

I like tangy gooseberries,the achaar looks so spicy:)