Nellikai oorkai/ Gooseberry pickle is my hubby's all time favourite pickle. It's very simple to make and last for month together. During every summer I used to make this pickle. It goes well with lemon rice and curd rice. It is one of the recipe which got published in aval kitchen May edition.
Ingredients:
Large gooseberry (Nellikai) - 1/2 kg
Water - for steaming
Gingelly oil - 150 ml
Mustard - 2 teaspoon
Salt - to taste
Kashmiri red chilli powder - 3 teaspoon
Fenugreek powder - 1 teaspoon
Mustard powder - 1 teaspoon
Asafoetida - 1 teaspoon
Method:
1. Wash gooseberry and steam cook it for 5 mins. Make sure it is not over cooked. Remove the boiled gooseberry and allow it to cool completely for 1 hour.
2. Remove seeds and separate it into small pieces. Use dry hand for this process.
3. Heat oil in kadai and add mustard seeds, once mustard splutter add boiled gooseberry, saute it well until each gooseberry is completely oil coated.
4. Add chilli powder, asafoetida, salt, fenugreek powder and mustard powder to gooseberry. Mix well in a medium flame for few mins. Once raw smell of ingredients vanish off, switch off the flame and allow it to cool.
5. Preserve it in airtight container and use only dry laddle to mix. Mix it daily once. It can be refrigerated for months.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
Ingredients:
Large gooseberry (Nellikai) - 1/2 kg
Water - for steaming
Gingelly oil - 150 ml
Mustard - 2 teaspoon
Salt - to taste
Kashmiri red chilli powder - 3 teaspoon
Fenugreek powder - 1 teaspoon
Mustard powder - 1 teaspoon
Asafoetida - 1 teaspoon
Method:
1. Wash gooseberry and steam cook it for 5 mins. Make sure it is not over cooked. Remove the boiled gooseberry and allow it to cool completely for 1 hour.
2. Remove seeds and separate it into small pieces. Use dry hand for this process.
3. Heat oil in kadai and add mustard seeds, once mustard splutter add boiled gooseberry, saute it well until each gooseberry is completely oil coated.
4. Add chilli powder, asafoetida, salt, fenugreek powder and mustard powder to gooseberry. Mix well in a medium flame for few mins. Once raw smell of ingredients vanish off, switch off the flame and allow it to cool.
5. Preserve it in airtight container and use only dry laddle to mix. Mix it daily once. It can be refrigerated for months.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
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