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Gooseberry Pickle / Nellikkai Oorukai


By Kurinji Kathambam (Visit website)











Ingredients:

Gooseberry
10

Turmeric Powder
1 tes

Red Chilly Powder
2 tbs

Asafoetida
1 tbs

Ginger
2 inch

Lemon Juice
1 tbs

Gingelly Oil
5 tbs

Salt
To Taste

Mustard
1 tes

Fenugreek
1 tes

Cumin Seeds
1 tes



Procedure:
1. Wash the gooseberries and wipe them with kitchen towel.
2. Steam cook the gooseberries for 2 mins.
3. Peel the skin of the ginger and chop it into small pieces. Keep it aside.
3. Then remove the seeds of the gooseberries and cut them into small pieces.
4. Add turmeric powder and salt with the chopped gooseberries and mix them well. Keep it aside for one day.
5. Dry roast the ½ tes of mustard seeds, fenugreek and cumin seeds separately.
6. Powder them without water.
7. Heat the oil in a pan, add the remaining mustard seeds and wait for popping.
8. Then add the red chilly powder and asafetida. Fry them for 2 mins.
9. Now add the chopped ginger and fry it for 2 mins.
10. Then add the chopped gooseberries and mix them well. Switch off the stove.
11. Finally add the lemon juice and mix them well.  Store it in a airtight container.
     This pickle goes well with curd rice.




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