NEER NELLIKAI
| Prep Time |
| 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 20 Gooseberries–
- 1tsp Turmericpowder-
- 8 – 10 chillyRed –
- 2tsp Fenugreek seeds / Methi–
- 1pinch Asafoetida
- to taste Rock salt–
- 1tsp Sesame oil–
Instructions
- Wash the gooseberries and set aside.
- Take a pan and add water just enough for the gooseberries to immerse and bring them to a boil and add salt and turmeric powder to it.
- Dry roast seperately fenugreek in a pan.
- Now dry roast red chillies.
- Put them in a blender once they cool down.
- Powder finely.
- In a pan temper mustard seeds with sesame oil and when crackle add asafoetida and a cup of water and then lastly the gooseberries.
- When all the flavours are amalgamated in the water bring to two boils and switch off the flame.
- Enjoy with curd rice, rotis or even upmas. The water is simply delicious.Try it out for as a change from the regular oily pickles to a healthier version of a simple pickle.
Recipe Notes
Notes
Since this pickle has low shelf life boil the water well and cool it completely before transferring it to a jar.
Add a tiny bit of jaggery when the water is boiling as it will enhance the taste of the pickle.
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As always store the pickle in a clean jar and always use a clean and dry spoon while serving.