Meena's Taste Mantra

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

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.