Nellikayi is Indian Gooseberry.. U can make an instant pickle and it tastes wonderful. Loaded with vitamin c and antioxidents, this recipe is a must try during these monsoon months...
Ingredients:
Nellikayi - 4 to 5
Chilli powder - 2 tsp
Salt to taste
Methi - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Jaggery - 2tsp
Tempering:
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Turmeric - 1/2 tsp
Curry leaves - 6 to 8
Method:
Heat oil in a pan. Add mustard seeds, asafoetida, turmeric and mix well. Once it's tempered, add chilli powder and curry leaves.
Now add the nellikayi full without chopping in to the pan. Mix well.
Close the lid for two minutes till they are little soft. Now add water and allow it to cook for few minutes. Once the nellikayi is done they start to separate from their seeds. This is an indication that they are cooked perfectly.
Meanwhile dey roast methi, mustard and urad dal and grind them together.
Add the ground powder to the pan and mix well.
Add required amount of salt and jaggery and mix well.
Serve hot with some rice.
Enjoy Cooking!!!
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