Indian Gooseberry or Amla can be attributed to the high vitamin C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. It provides remedies for many diseases so it is widely used in ayurvedic medicines. It is said that Gooseberry does not loose its vitamin C content even when cooked,dried or powdered.
Athai makes pickle, thokku and jam with Nellikkai during the season. This is again Athai`s recipe with simple ingredients that make a great tasting pickle.
- 500gms Nellikkai/Gooseberry ( big variety ) approx about 20
- 30 red chillies
- lemon size tamarind
- 2 tablespoon mustard
- ½ tablespoon fenugreek
- 1½ tablespoon salt
- ½ cuo oil ( Idhayam oil )
- ½ teaspoon turmeric
- 1 teaspoon mustard for seasoning
1. Wash and clean the Nellikkai /Gooseberry well. Dry them with a towel or paper towel. Grind to a coarse paste in a mixer as shown
2.Heat a kadai and dry roast the mustard, fenugreek and chillies. When cool grind in a mixer to a powder.
3. Soak tamarind and extract thick pulp from the tamarind and set aside.
4. Heat oil in kadai/pan and mustard and when it splutters, add the Nellikkai. Saute for about 5 minutes.
5. Now add the powder, salt and mix well. Keep stirring well for 5 minutes.
6. Now add the tamarind extract and mix well.
7. Simmer on low heat stirring until thokku consistency as shown and oil starts to separate. Store in a clean dry glass bottle or container.
TIPS: Use red chillies according to your taste. Pickles are usually very spicy and salty with lot of oil. Oil and salt helps in preserving the pickle for a long time.