Goose berry (nellikai ) is one of the god's gift to the mankind. It has immense medicinal values. It is used in Ayurvedic medicines and according to Ayurveda, aamla balances all three doshas, like vata, pitta and kapha.
In South India Gooseberry is pickled with salt, oil and spices. Aamla is eaten raw or cooked into various dishes. It is used to prepare dal and aamla murabbah. (traditional sweet dish eaten after heavy meal).
Gooseberry contain lots of minerals and vitamin C. It helps to reduce the blood sugar levels and helps to reduces the cholesterol in blood.
Here is a recipe of Gooseberry Tokku and chitranna prepared using Gooseberry tokku. We can have this tokku with any type of food, as side dish. We can have them with idli, dosa, chapati or poori.
These Gooseberries are bought from Organic Mela in Bengalooru -Chamarajpet.
Salt : 4 to 5 Table spoons
Oil : 2 Table spoons
Chilly Powder : 3 to 4 Table spoons
Methi : 1/2 Table spoon
Ingh : Asafoetida : 1/4 Tea spoon (powdered)
Turmeric powder : 1/4 Tea spoon
Mustard seeds : 1 Tea spoon
2. Remove the seeds (de-seed) by cutting them into half.
3. Now keep a small pan and roast methi seeds nicely and dry grind when it is cool. Keep it aside.
4. Keep a bigger pan and heat. Add 1 table spoon of oil and put mustard seeds to it.
5. Let the mustard seeds spurt, add ingh and deseeded nellikai.
6. Add salt, turmeric powder and mix it well. Keep on stirring.
7. Add dry grond methi and chilly powder. Mix it well and stir till it starts to leave the pan.
8. Add one more spoon of oil and mix it well.
9. L eave it for cooling and fill them in glass jars.
10. Serve with any main dish or with Chapatis as one of the side dish.
You can keep this Nellikai Tokku out side for a month. Keeping this in a fridge is better and you can use it for many days. (3 to 4 monts or more). You can grind gooseberry after deseeded. It makes the process easy. (I did not grind).
Time 30 minutes
Shelf life : 6 Months (Keep it in the Fridge)
Keep a pan and put 2 Table spoons of oil and heat. Add 1/2 tea spoons of mustard seeds and urid dal.
Add 2 green chilly cuts. Add curry leaves when mustard seeds spurt. Add Nellikai Tokku and mix it well and add cooked rice. Mix it well and add 1/2 cup of fresh coconut. Add coriander leaves and mix it well.
Serve Nellikai Tokku Chitranna with a cup of curd.
Serves : 2 to 3
Time : 10 minutes
In South India Gooseberry is pickled with salt, oil and spices. Aamla is eaten raw or cooked into various dishes. It is used to prepare dal and aamla murabbah. (traditional sweet dish eaten after heavy meal).
Gooseberry contain lots of minerals and vitamin C. It helps to reduce the blood sugar levels and helps to reduces the cholesterol in blood.
Here is a recipe of Gooseberry Tokku and chitranna prepared using Gooseberry tokku. We can have this tokku with any type of food, as side dish. We can have them with idli, dosa, chapati or poori.
These Gooseberries are bought from Organic Mela in Bengalooru -Chamarajpet.
Ingredients:
Gooseberry : 1 KiloSalt : 4 to 5 Table spoons
Oil : 2 Table spoons
Chilly Powder : 3 to 4 Table spoons
Methi : 1/2 Table spoon
Ingh : Asafoetida : 1/4 Tea spoon (powdered)
Turmeric powder : 1/4 Tea spoon
Mustard seeds : 1 Tea spoon
Method :
1. Wash and dry goodberry and pressure cook them with out adding water. |
| Nellikau (Gooseberry bought from Organic Mela |
3. Now keep a small pan and roast methi seeds nicely and dry grind when it is cool. Keep it aside.
4. Keep a bigger pan and heat. Add 1 table spoon of oil and put mustard seeds to it.
5. Let the mustard seeds spurt, add ingh and deseeded nellikai.
6. Add salt, turmeric powder and mix it well. Keep on stirring.
7. Add dry grond methi and chilly powder. Mix it well and stir till it starts to leave the pan.
8. Add one more spoon of oil and mix it well.
9. L eave it for cooling and fill them in glass jars.
10. Serve with any main dish or with Chapatis as one of the side dish.
Note :
Do not use any water while cooking.Put gooseberry in a bowl without water cover with a plate and keep in the pressure cooker and cook for 8 to 10 minutes (with weights). Adding more or less chilly powder is optional. Roast methi on low flame. Adding more or less oil is also optional.You can keep this Nellikai Tokku out side for a month. Keeping this in a fridge is better and you can use it for many days. (3 to 4 monts or more). You can grind gooseberry after deseeded. It makes the process easy. (I did not grind).
Time 30 minutes
Shelf life : 6 Months (Keep it in the Fridge)
Nellikai Chitranna Recipe:
You can also prepare Nellikai Chitranna, using this Nellikai Tokku.Keep a pan and put 2 Table spoons of oil and heat. Add 1/2 tea spoons of mustard seeds and urid dal.
Add 2 green chilly cuts. Add curry leaves when mustard seeds spurt. Add Nellikai Tokku and mix it well and add cooked rice. Mix it well and add 1/2 cup of fresh coconut. Add coriander leaves and mix it well.
Serve Nellikai Tokku Chitranna with a cup of curd.
Serves : 2 to 3
Time : 10 minutes
looks so yummy .love thokku n chitranna ...now its goosberry season there ?
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