Hey Folks,
Nellikka Achar is a very simple and tasty pickle. The first bite of bitterness and then the sweetness of nellikka have a lot of memories from my childhood. During holidays, we used to have raw amla with some salt and chilli powder. Also thinking of nellikka uppilittathu makes my mouth watering. I hated nellikka achar back then, but now I love them more than any other pickles. Today, I will be sharing The Perfect Cook Book recipe for Nellikka Achar.
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| Nellikka Achar - The Perfect Cook Book |
INGREDIENTS:
- Gooseberry / Nellikka / Amla - 25 - 30
- Garlic - 2 pods
- Curry Leaves - as needed
- Green Chilli - 5 - 6
- Mustard Seeds - 2 tsp
- Fenugreek Seeds - 1/2 tsp
- Asafoetida Powder - 1/2 tsp
- Fenugreek Powder - 1/2 tsp
- Salt - to taste
- Sugar - a pinch
- Kashmiri Chilli Powder - 5 tbsp
- Turmeric Powder - 1/2 tsp
- Vinegar - 2 tbsp
- Water - as required
- Gingelly Oil / Nallenna - 4 tbsp
PREPARATION:
The first step is to steam the gooseberries or nellikka. Steam them in a steamer until the gooseberry gets tender and soft. Slice each of them into 5 - 6 pieces and remove the seed. You should save the water used for boiling the berries because it has the essence of berries oozed into it.
Speaking of Gooseberries/amla it is very good for health. It has anti-ageing properties, and it is good for skin and hair. They are a rich source of Vitamin C.
To a heated Kadai, add gingelly oil or Nallenna. Nallenna gives a special flavor to our pickle. To this add mustard seeds and fenugreek seeds. Let them splutter. After that add some curry leaves, sliced garlic, and chopped green chillies. Let the color of garlic change to a golden brown color. Now reduce the flame and add the powders. Add turmeric powder and Kashmiri chilli powder and saute them until their raw smell goes off. You can adjust the amount of chilli powder according to your level of spiciness.
Now add the water we saved from steaming the nellikka. Add vinegar and salt to it. You can vary the amount of salt and vinegar as your taste preferences. Now add fenugreek powder, asafoetida powder, and a pinch of sugar to balance the flavors. Let it boil well for 2 - 3 minutes.
Now add the cooked nellikka to it and mix well. The pickle gets tastier as it sits for some days and the gravy gets infused into the nellikka.
You can store it in a dry glass container once it is hot. Always use a dry spoon while using it or else fungus will spoil the pickle. You can refrigerate and use it for 2 - 3 months.
Try this simple, spicy, and yummy nellikka achar recipe and share it with your friends and family. You can simply have a plate of rice with just this pickle. Do give it a try.
See you all in my next cooking blog!
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