Thayir-Nellikkai - Gooseberry-in-Curd

#ThayirNellikkai [ #GooseberryinCurd ] : I have tried many recipes using #gooseberry. It is known as #Amla in Hindi. Nellikkai is one of the richest sources of vitamin C and has to be included in our daily diet.
Here we will see the method of preparing thayir nellikkai.

Ingredients :
3 or 4	Nellikkai [ gooseberry ]
1 Cup	Fresh Curd
a pinch	Turmeric powder
1/4 Tsp	Red chilly powder [ optional ]
1 or 2	Green chilly, chop nicely
1/4 Tsp	Asafoetida powder
6 or 7	Curry leaves
1 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/4 Tsp	Fenugreek
2 Tsp	Gingelly oil

Method :

Take curd in a glass bowl and add asafoetida powder.

Beat well with a teaspoon.

Keep aside.

Wash and then steam cook for 8 - 10 minutes in an idly maker or pressure cooker.

If you are using pressure cooker then do not use wight over the nozzle.

Then remove the seed and chop nicely.

Heat a kadai with oil on a stove over medium heat.

Splutter mustard seeds and then add fenugreek.

Immediately add green chilly and curry leaves.

Saute for a minute and transfer into the bowl with curd.

In the same kadai add 1/2 Tsp of oil and saute chopped nellikkai with turmeric powder and red chilly powder.

Saute until it turns slightly golden in color.

Transfer sauteed nellikkai into the bowl with curd.

Add enough salt and mix well.

Allow to stand for an hour.

It is ready to consume after an hour.

It can also be stored in fridge for 2 to 3 days.

Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

nellikkai urugai