Friday, 27 September 2013

Thayir Nellikkai / Gooseberries pickled in spicy curd

          Last week, I landed on this recipe while browsing for something else. The sight of the gooseberries steeped in thick curd was so very tempting that it sent me for berry shopping the same evening. I made it the next day and it was an instant hit at home.


Gooseberries – 6
Curd – ¾ cup
Chilli Powder – ½ tbsp
Salt – ½ tbsp
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – a pinch
Sesame oil – ¾ tbsp
 To powder:
Mustard seeds – ½ tbsp
Fenugreek seeds – ½ tbsp

Wash and wipe the gooseberries dry. Make small incisions in the berry without cutting them into separate pieces.

 Heat, the sesame oil in a heavy bottomed pan and add mustard seeds. Once it crackle, add the slit berries and asafetida. Add half the amount of salt, stir well and cook covered in low flame. Stir in between to avoid burning. The berries will release juice and cook in its own steam.

When the berries are slightly cooked, add the remaining salt, chilli powder and turmeric powder. Stir well for a couple of minutes and switch off the flame.

Whip the curd nicely and add to the berries once they are completely cooled. Add the mustard & fenugreek powder and mix well. Store in a clean dry jar. I relished it with dosas.

Note :
  1. Use a heavy bottomed pan only. Else the berries will get burnt easily(Experience….Sigh L)
  2. Allow the berries to marinate in the spicy curd for a day before using.

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