NELLIKAI THOKKU/GOOSEBERRY THOKKU

 

Nellikai or Gooseberry or Amla whatever you call it,it has health beneits loaded in disguise.It is full of Vitamin C and can be consumed in many ways.I have one raita recipe and pickle called neer nellekai which is pickled juices  with amla in my blog and in Bangalore it is available fresh and juicy almost throughout the year.I made this last month but posting it now.It was well liked by all and takes no time to make it.An easy method is to boil and take out it’s seed and then follow the mehod.Can we now see the proceedure of making this delectable pickle?

INGREDIENTS

Goosebery/Amla	10
Red Chilli Powder	4 tsp
Roasted and ground fenugreek powder	1/2 tsp
Turmeric Powder	1 tsp
Salt	to taste
Asafoetida	1/2 tsp
Sesame Oil	2 tbsp
Mustard	1tsp
Water	to boil

HOW TO MAKE

• Boil gooseberries in water.Just immersing level would be enough.

• Once boiled and cooled  take out seeds and put them in a blender and grind.

• Take a pan and add sesame oil.Add mustard followed by asaoetida.Add now amla paste,red chilli powder,turmeric powder,roasted and ground fenugreek powder.

• Mix well so that it cooks and spices get amalgamated.Add salt now.

• Cook till oil leaves the sides.

• Nellikai Thokku is ready.Enjoy with curd rice or paratha or any item you prefer.

 

Notes

• You should always use fresh amlas for making pickles.
• Adding crystal salt increases the shelf value of the pickle.
• Use clean spoon to take out the thokku.

Read How to Cook

AVAKKAI PICKLE

 

Avakkai is a type of andhra pickle though it is prepared in other states of south india as well.The speciality of this pickle is the mangoes which have huge yet tender deeds in it and cut in some what big pieces.The taste is also very hot compared to other pickles.As iam a pickle person,I made this avakkai urugai in some what larger quantity than usual and we all enjoyed with curd rice and parathas too.If preparing in large quantity you might ask the vendor to cut the pieces as they are proficient in that.I cut this at my home in the traditional aruvanmanai,the old kitchen tool used for cutting in all households.This one pickle dosen’t need you to switch on the gas as all ingredients added are raw here.Scroll down for the yummiest mango pickle of Avakkai and relish with your family…

INGREDIENTS

Raw Mango	3
Red Chilli Powder	8 tsp
Turmeric Powder	2 tsp
Fenugreek Powder	1 tsp
Mustard	2 tsp
Salt	to taste
Asafoetida	1 tsp
Sesame Oil	3/4 cup
Black Channa	4 tsp

• Choose solid,firm and good variety mangoes.Wash,pat dry and cut in to cubes as shown.

• Take mustard in a blender and powder nicely.

• Place cut mangoes in a clean vessel.Add red chilli powder,turmeric powder,fenugreek powder,asafoetida,mustard powder and salt.

• Add sesame oil and black channa.

• Mix well.Keep it covered in a clean jar and use after a week.

• Avakkai Pickle is ready.

Notes

• The peculiarity of this pickle is addition of black channa and it gives a good aroma to the pickle,so don’t avoid it.
• Adding red chilli powder is upto you,you may reduce it if you want.
• Use sesame oil for making all pickles.
• Do mix the jar daily once and keep it in sun light with a cloth tied to the jar.This increases the shelf live of the pickle.

Read How to Cook

PULI INJI

Puli Inji is a very common instant to make side dish for idlis dosas and even curd rice is an instant pickle variety.We also call it as milagai pachadi in our home.It is tamarind based and has lots of green chillies and ginger that go into it.More commonly prepared in festivals and functions this is also a part of keralite cuisine and forms a main place in the menu of ONAM SADYA.I make it normally to go with dosas as hubby is fond of it.My grandmother used to prepare it with only green chillies and I do it her way too sometimes.But adding ginger gives flavour and reduces the heat of the green chillies and as we all know ginger helps in digestion.So here is an easy way to make puli inji/milagai pachadi as you might want to call it.

 

INGREDIENTS

Green chillies	25
Ginger(chopped)	1/4 cup
Tamarind	a gooseberry shaped ball
Mustard	1/2 tsp
Salt	to taste
Fenugreek Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/2 tsp
Jaggery(powdered)	1/2 tsp
Sesame Oil	1 tbsp

 

HOW TO MAKE

• Chop green chillies and ginger finely and keep them ready.Soak tamarind in water and extract the pulp.In a pan add sesame oil mustard seeds and asafoetida.Once they crackle add chopped green chillies and ginger.

• Add turmeric powder and freshly roasted and ground fenugreek powder.Add tamarind extract and salt.Allow it to boil till raw smwll of tamarind goes away.

• Add powdered jaggery and once it reaches thick consistency and oil is seen on top switch off the flame.

• Enjoy puli inji with dosa or idli or with curd rice.Tastes simply awesome.

Notes

• You can make this with only green chillies.
• Adding jaggery enhances the taste,but if you want it spicier don’t add.
• Use only sesame oil.
• Add the tamarind extract only after the ginger and green chillies have fried well in sesame oil.

Read How to Cook

LEMON PICKLE

Iam very much fond of pickles.Lemon pickle happens to be my favourite next to mango,but this version of my mother is alwaysan instant hit at home.The tanginess of the lemon is so prominent that the taste buds get really activated.I make these very often as hubby also likes it.But this needs a little time to soak as the lemons are cut and used and not boiled.This tastes great with curd rice.The additional taste here being the roasted and ground mustard seeds.You can make them in advance,but freshly made ones taste great.Lemons were in abundance in market,so bought some for making this delicious pickle.Pickle making is itself an art.Not only making is important,preserving them is equally important.Scroll down to see this wonderful pickle recipe..

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MENTHYA MANGA/INSTANT MANGO PICKLE

Who doesn’t love mangoes and iam no exeption.As everyone i look forward to the mango season and love to make pickles besides enjoying the fruit.The mango season is in full swing now and couldn’t resist making this instant pickle.For this no soaking or standing time is needed,you make it and eat it.Methyam or vendhyam is fenugreek in tamil and it’s unique in flavour in the pickle is simply awesome.It requires less than 10 minutes to make and you can make it with ease.So scroll down for an easy recipe with mango..

 

INGREDIENTS

Mango	1
Mustard	2 tsp
Red chilly powder	4 tsp
Salt	to taste
Sesame oil	6 tsp
Asafoetida	1/2 tsp
Fenugreek seeds	1 tsp
Turmeric powder	1 tsp

 

HOW TO MAKE

• In a a pan add fenugreek seeds and dry roast.Transfer it into a blender once cooled.Add turmeric powder and grind to a powder.

• Wash and pat dry mango and cut into dices.Add red chilly powder,salt,roast and grind fenugreek and turmeric powder.In a small pan add sesame oil and add mustard seeds.Once they  pop add asafoetida.Allow this mixture to cool completely.Pour this mixture on the chopped mangoes.Mix well.

 

• Enjoy this pickle with curd rice.

 

 

Notes

• Use firm solid mangoes for better taste.
• Sesame oil is must for all pickles.
• You should consume this pickle within a week.

Read How to Cook