Nellikai Urgai | Amla Achar | Gooseberry Pickle

Finally today Amma made Appa's favourite  Nellikai Urgai. Like a kid who keeps pestering for his favourite toy...Appa had been pestering Amma since past 2 weeks! Today is Nellikai Day for Appa as he has been feasting on it...I guess given a choice he would even have it with tea!

Ingredients:

500 gm Nellikai | Amla | Gooseberry

100 gm Sukhi Lal Mirch | Dried Red Chilli, without stems

1/2 tsp Methi | Fenugreek Seeds

1 pea size Compounded Hing | Asafoetida

1/2 tsp Rai | Mustard Seeds

1 tsp Haldi | Turmeric Powder

100 ml Til Oil

1/2 cup Water

2 tblsp Salt | Approximately

Method:

• Pressure cook the washed Amla adding half cup water and half of the haldi powder, for 2 whistles.
• Once the pressure is released, remove the cooked Amla. Drain the Amla and retain the water. Do not throw the water!
• Once the Amla is cool, cut into small cubes and discard the stone | seed.
• In thick bottom kadhai, dry roast the methis seeds and keep aside.
• In the same kadhai, add about 1/2 tsp oil, Once the oil is hot, reduce the flame to low.
• Break the compounded hing and add the same to the hot oil. When it puffs up add red chillies. Ensure the red chillies are of a spicy variety. Roast the red chillies for 2 minutes ensuring they do not get burnt.
• Transfer them along with the  roasted methi seeds. Keep aside the urgai-mix to cool.
• Place the same kadhai on gas on high flame adding the remaining oil. 
• Once the oil is hot, add the rai and when it splutters reduce the flame to low.
• Add the amla cubes, remaining haldi and the water which we had kept aside to the oil. Ensure you do this slowly. Keep this to simmer on low flame.
• Make a coarse powder of the urgai-mix by adding salt and add this to the amla.
• Mix well for about 2 to 3 minutes till the amla is coated well with the urgai-mix.
• Switch off the gas and once the urgai is cooled, store in air tight container.
• This will last for 2 months under refigeration!
• Serve this delectable, mouth-watering Nellikai Urgai with Thaiyr Sadam | Rice | Kootu | Roti | Paratha | Dosa | Adai | Uttappam | Venpongal.

We have used:

1. Til Sona Oil

2. Tata Salt Lite

 

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.