Wednesday, January 21, 2015

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.

Thayir Nellikkai [ Gooseberry in curd ]

Ingredients :
3 or 4Nellikkai [ gooseberry ]
1 CupFresh Curd
a pinchTurmeric powder
1/4 TspRed chilly powder [ optional ]
1 or 2Green chilly, chop nicely
1/4 TspAsafoetida powder
6 or 7Curry leaves
1 TspSalt [ Adjust ]
To Temper :
1/2 TspMustard seeds
1/4 TspFenugreek
2 TspGingelly 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.

Thayir Nellikkai [ Gooseberry in curd ]