Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pickle - nelikaai/gooseberry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Wash the gooseberry and lay it on a towel or newspaper under the fan to dry. A pickle is more than enough to have a delicious meal. Here is quick recipe of Nellikka Achar https Nellikka Pickle/ Gooseberry pickle.
Pickle - Nelikaai/Gooseberry is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Pickle - Nelikaai/Gooseberry is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pickle - nelikaai/gooseberry using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pickle - Nelikaai/Gooseberry:
- Prepare 1 kg Gooseberry (small ones)
- Get 6 tsp Chilli Powder
- Make ready 2 tsp Mustard
- Prepare 1 tsp Fenugreek
- Make ready 4 Byadgi Chillies
- Prepare 2 pinches Hing
- Prepare 1/2 tsp Turmeric
- Take 1 cup Oil (mustard/olive/gingely)
- Make ready 1 fistful Rock salt
Gooseberry Pickle Recipe, How To Make Gooseberry Pickle Recipe. Amla is known to have several medicinal properties apart from it being a good source of vitamin C..nellikai oorugai (Gooseberry pickle) When i called up my mom to ask for the recipe, she was So i just followed her method and some how made the gooseberry pickle, and it. This nellikai uppinakayi or Gooseberry pickle is prepared using red chili, mustard, cumin and Nellikayi season is around. I have posted nellikai chitranna, nellikai thokku and.
Steps to make Pickle - Nelikaai/Gooseberry:
- Wash the gooseberry and lay it on a towel or newspaper under the fan to dry.
- Dry roast the mustard, byadgi chilli and Fenugreek. Once the colour begins to darken turn it off and let it cool. Once cool powder it finely.
- Heat oil in a vessel on a low flame. Once hot add the mustard seeds. When the mustard begins to sputter turn off the stove and add the hing.
- The gooseberries should be completely dry. You can either mash them a bit using a mortar and pestle or you can chop it into small pieces (if you don't want the seeds).
- Transfer gooseberries to a clean and dry airtight container. Add half of the salt. Add the chilli powder, turmeric and 2 tsp of the powdered mix. Stir well using a dry and clean spoon. Add the oil and stir well.
- Close the box and let it rest for 6 hours. Open and check the taste for salt and chilli using a clean and dry spoon. Do not use your hands.
- Add more salt or chilli if you require. Let it sit for a minimun of 4 to 7 days before you consume. Open the box once a day, stir well and close the lid. Store in a warm and dry place. If the weather is not pickle friendly, refrigerate it.
- Goes well with yellow dal and rice and curd rice too!
Nellikai Oorugai (Gooseberry Pickle) is a popular pickle variety across South India They are best served with curd rice. I learnt this from my MIL. As I mention in all my posts,she is an expert in making pickles. She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy. Technorati Tags: gooseberry pickle,amla pickle,Indian pickle recipes,nellikai oorugai Documents Similar To Gooseberry Pickle _ Nellikai Oorugai Recipe _ Jeyashri's Kitchen.
So that’s going to wrap this up for this exceptional food pickle - nelikaai/gooseberry recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
