Wednesday, January 16, 2013
AAMLA/GOOSEBERRIES IN CURD
Starting from Uttaana Dwaadashi my mother-in-law saw to it that Nellikkai / Amla was included in our daily menu as long as the gooseberry season lasted. She prepared Chutneys, Pickles, Pachchadies, Tokkus and Spicy Rice using the wonder berry which is filled with many essential nutrients beneficial to health. Of all the Nellikkai dishes prepared Mor Nellikkai was and is still my favourite. I love to start my meal with this delicious pickle mixed with at least one morsel of rice.
Gooseberries/ Nellikkai - 1/2 kg ( 25 numbers )
Curd - 3 cups
Chilly powder - 2 tbsps
Salt - 2 tbsps
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Mustard seeds - 1/4 tsp
Sesame oil - 3 tbsps
TO BE POWDERED TOGETHER ( RAW )
Mustard seeds - 2tbsp
Fenugreek seeds - 2 tbsp
1. Wash and wipe the Nellikkais dry.
2. Make small incisions between the segments of the Nellikkai without cutting them into separate pieces.
3. Heat sesame oil in a heavy bottomed pan and add the mustard seeds.
4. When the mustard seeds splutter add asafoetida and the slit Nellikkai.
5. Add half of the salt and stir well and lower the flame.
6. Cover it with a lid. The Nellikkai will release juice and cook in its own steam.
7. Stir now and then to avoid burning.
8.When the berries look slightly cooked add chilly powder, turmeric powder and the remaining salt.
9. Stir well for a couple of minutes until the raw smell is gone and switch off flame.
10. Cool the pickle thoroughly and add whipped curd.
11. Add the raw mustard and fenugreek powder and mix well.
12. Store in a clean dry jar.
Allow the berries to marinate in the spicy curd for one day and then enjoy the Mor Nellikkai to your hearts content.