Sep 28, 2008

Nellikai thokku/gooseberry pickle

I was doubtful whether I could send my entry for the AFAM-gooseberry this month. Gooseberries are available only in the Indian stores and I had no plans and time to go to the stores this month. I looked for them in other local shops,but could not find them. But due to some reasons, I had to go to Mustafa(Indian shop) and could get the gooseberries. I had never tried making anything with gooseberries.
I was wondering what to make with them. I was very fond of Awle ka murabba, my mom had made once. I had also tasted awla supari (a flavoured mouth freshner),one of my very friendly neighbours used to make during the summer seasons. It was chopped into small pieces and appropriate spices were added to it and then dried under the hot sun. It tasted fantastic.Then another thing I really enjoyed was awla tea or juice which was available at certain places only in the morning. We used to have it after a brisk morning walk and it tasted divine.
My hubby asked me to make gooseberry jam. But I was apprehensive about making it. I did not want to waste the gooseberries which I managed to buy just in time. I browsed for many recipes and found thokku easy and interesting and useful too as it goes well with curd rice,dosas and chapatis. So here's the recipe.
nellikai thokku

Gooseberries- 250g
Oil- 1/2 cup
Mustard- 1tsp
Fenugreek seeds- 1/2tsp
Asafoetida- a pinch
Turmeric powder- 1/2tsp
Chilly powder- 2tsp
Salt -1tbspn

Cook the gooseberries in a pressure cooker till soft.
Remove the seeds and skin and slice into small pieces. Add half of the oil in a pan. Add mustard, fenugreek seeds and asafoetida.
Add the Gooseberries. Add turmeric powder,chilly powder and salt. Mix well.
Keep mashing it with your potato masher .
Keep stirring till it becomes a thick paste.
Add the remaining oil and cook for another 10 minutes.
Keep stirring taking care it does not burn at the bottom.
Remove from flame.
Store in a clean sterilized glass container.

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