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Friday, March 22, 2013

Gooseberries steeped in spiced curd - Mor nellikkai

Indian gooseberries(amla/awla in Hindi, nellikka in Malayalam, nellikkai in Tamil) are power packed with  anti-oxidants and Vitamin C. Believed by many to help in slowing down the aging process, this fruit is used extensively in the Indian sub continent for hair and skin care.
The fruit, aside from its appealingly fresh and soothing green colour, is sharply acidic and slightly bitter to taste. When it is marinated in curd and a select blend of spices, its sourness is toned down by the salt and the chilli powder and it turns into a flavourful treat for the palate. The characteristic aroma of fenugreek and mustard tease the taste buds as soon as you open the jar of this pickle, making you want to dig in.


What you need:
(Recipe source : Chitra amma's kitchen)
Gooseberry - 500 gms (for me, 17 large gooseberries weighed 500 gms)
Thick curd/yoghurt - 3 cups, whipped until smooth (Use fresh curd that is not sour)
Oil - 2 tbsp
Red chilli powder - 2 tbsp
Salt - to taste
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - a generous sprinkling

Powder together : 2 tbsp of mustard and 2 tbsp of fenugreek seeds (both raw)

Wash and wipe the gooseberries dry. Make incisions on the berries across the segments, without cutting through completely.
Heat oil. Add the mustard seeds. When the seeds pop, add asafoetida, immediately followed by the gooseberries and salt. Mix well, cover and cook on low heat, stirring every now and then, until the gooseberries appear to be almost done. Add the red chilli powder and turmeric powder. Heat for a minute or two more until the raw smell of the chilli powder is gone. Leave it in the pan to cool completely.  When cooled, add the whipped curd and the powdered spices. Mix well. At this point, taste for salt and add more if needed. Allow the mixture to marinate for 24 hours. I didn't want the pickle to end up too sour. So I transferred it to a clean, dry jar and let it marinate in the refrigerator for a day. This can be stored, refrigerated, for up to a month(I had eaten my way through mine by then).
This tastes great with some cooked rice and a dollop of ghee/sesame oil, with dosas and idlis and also with rotis.

7 comments:

Dibs said...

Thank you!Very happy to see the post.

sra said...

This sounds nice and new to me though I guess it's a traditional dish!

Priya Suresh said...

Mor nellikkai looks absolutely incredible and makes me drool.

Apu said...

Totally droolworthy! Do join me @ Annarasa for Food Event: Dhaba Food/ Street Food + Giveaway! http://annarasaessenceoffood.blogspot.com/2013/03/food-event-your-favourite-street-food.html

Suresh Urs said...

Wow! It's of different type i love to cook with different style, recipe, different tastes.Great post and Recipe.

Vanamala Hebbar said...

Mor nellikai looks temping to taste it..nice dish

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