Nellikai Urugai/Gooseberry Pickle/Amla achar

This is a spicy and delicious side dish made up of gooseberry which is rich in Vitamin C. Goes well with curd rice.

Preparation time: 15mins

Cook time: 10mins

Total time: 25mins

Cuisine: Indian

Type: Pickle

Author:  Nivi Marshal

Nellika_ Urugai

Ingredients:

Gooseberry/Nellikai/Amla- 100grams

Red Chilli- 10

Mustard- ½ tsp+ ½ tsp

Jeera- ½ tsp

Fenugreek seeds- ¼ tsp+ ¼ tsp

Asafoetida/Hing- ¼ tsp

Oil (preferred Gingelly oil)- ¼ cup+ 1 tbsp

Salt- As required

How to prepare Nellikai Urugai:

• Wash and cook the gooseberry in steam. I used idli plates and steamer for the same, which took 10 mins to get cooked. Don’t overcook. The gooseberry should get its segments open like a flower when pressed.

Cooked_Gooseberry

• Allow it to cool and open the segments and deseed the Amla and keep it separate.
• Dry roast ½ tsp mustard, ½ tsp jeera, ¼ tsp fenugreek seeds separately and keep it aside.
• Now dry roast the red chilli and allow all the dry roasted ingredients to get cool.
• In a small mixer jar add all the roasted ingredients along with Asafoetida and salt. Powder it finely, and transfer it to a silver bowl.
• Now heat the ¼ cup of Gingelly oil till smoking, pour it over the grinded powder and mix them well.
• Now added the segments of cooked nellikai in this mixture and stir well.
• In a pan add 1 tbsp of oil and add the mustard, let it start to crack add fenugreek.
• Now added the Nellikai in it and cook for 5 mins in medium flame. Goosebeery pickle is ready to server.

Tips:

• Store this in a dry glass container in fridge. Use dry spoon to server.
• Mix the pickle well 3-4 days once.