Nellikai oorugai, instant, spicy side dish for curd rice. Indian gooseberry pickle is a south Indian condiment made with fresh spice mix.
I have never tasted any other gooseberry pickle. So when I saw this easy recipe in a cookbook I have, I wanted to try it out.
Tried it and turned out tasty. Its very simple, you can make it in a jiffy and enjoy with our curd rice. It has only the usual pickle ingredients.
Later I saw my MIL make another version where we need no cook it separately but you will have to give standing time for 3-4 days.
I will share both versions, you can choose which ever way you like. Now a days I make my mom in law's version.
As soon as I see fresh nellikai in shops, I get so tempted and buy. Earlier I used to waste it keeping inside fridge and forgetting about it.
New me save few for juice or thayir pachadi or rasam and chop the rest immediately the same day I buy. Mix it with salt and store in a botte inside fridge.
After few days, I make this pickle in a jiffy! No boiling/ cooking step. Proceed to step 3.
Step by step photos
1. Wash the gooseberry. Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins.
2. Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
3. Heat oil in a kadai, splutter mustard. Add half the asafoetida powder to it and add the gooseberry. Fry for a minute well.
4. Add red chilli powder, turmeric, salt and mix in low flame. Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.
It may take one or two day for the spices to blend together with the gooseberry. Keep refrigerated after a day or two. Serve with it’s best mate curd rice.
Nellikai oorugai recipe
- 15 Nellikai Indian gooseberry
- ¼ cup Red chilli powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Asafoetida
- ¼ teaspoon Fenugreek seeds Roasted & powdered
- Salt as needed
- ¼ cup Oil
- ½ teaspoon Mustard
- Wash the gooseberry firstly.
- Boil enough water and add the washed gooseberry to it.
- Bring to boil again and cook for 2 mins.
- Drain, cool down and pit the seeds.
- If you cut the gooseberry, you will be able to take out the seeds easily.
- Heat oil in a kadai, splutter mustard.
- Add half the asafoetida powder to it and add the gooseberry.
- Fry for a minute well.
- Add red chilli powder, turmeric, salt and mix in low flame.
- Lastly add remaining asafoetida and methi seeds powder. mix well and switch off the flame.
- I added all together and mixed (in hurry), but recommend you to follow the steps. Do not roast the gooseberry in oil for long time.
- For more flavorful version, use red chillies - Roast red chillies, asafoetida and fenugreek seeds and powder them to add in this recipe.
- Balance red chilli powder, salt enough to suppress the gooseberry's thuvarpu.
- I have used big variety and you can make the same with whole gooseberry without cutting.