Tag Archives: Gooseberry

Gooseberry Coconut Chutney

18 Mar

gooseberry_coconut
Usirikaya Kobbari Pachadi.

Gooseberry / Amla is briefly boiled in water to soften. They are then chopped up and ground into paste with coconut and green chiles. Oil is tempered with spices and the gooseberry paste is briefly fried. Serve gooseberry coconut chutney with steamed rice and dollop of ghee.
Makes: around a Cup of Gooseberry Coconut Chutney.

Ingredients:

Gooseberry / Amla 3 – 4
Fresh Coconut (Grated) 1/2 Cup
Green Chiles 1 – 2
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Bring to boil a cup of water, add gooseberry.
Boil till gooseberry softens. Remove alma from heat.
Once warm enough to handle, chop the gooseberry into pieces discarding the seeds.
Grind gooseberry, coconut, green chiles and salt into fine mixture without adding any water.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry coconut mixture and turmeric.
Stir fry for few seconds and remove from heat.
Serve gooseberry coconut chutney with steamed rice and dollop of ghee.
Notes: Make sure not to overfry the gooseberry coconut chutney.

Suggestions: If using fresh gooseberry instead of frozen ones, you might have to boil for a longer time.
Variations: You can check other gooseberry recipes here.
Other Names: Gooseberry Coconut Chutney, Usirikaya Kobbari Pachadi.

Gooseberry Rice

15 Oct

amla_rice
Usirikaya Pulihora.

Gooseberry / Amla is chopped up and ground into paste with coconut and green chiles. Oil is tempered with spices and the gooseberry paste is briefly fried till the raw smell is gone. Finally steamed rice is mixed with the tempering and gooseberry rice is served immediately with pickle or raita.
Makes: around 3 Servings of Gooseberry Rice.

Ingredients:

Raw Rice 1 1/2 cups
Gooseberry (Fresh or Frozen) 5 – 6
Grated Coconut 1/2 Cup
Green Chiles 4 – 5
Turmeric Powder few Pinches
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 5
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Wash and chop the gooseberry around the seed and discard the seed and chop up the flesh.
Remove stems, wash and slice the green chiles.
Grind chopped gooseberry, coconut, green chiles and salt into paste adding enough water.

Refresh rice with water and cook in 3 cups of water until all the water has been absorbed and rice turns soft.
Fluff up the rice on a wide plate and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry paste and turmeric powder.
Cook till the raw smell of the gooseberry and the green chile is gone (around 3 mintues).
Stir in steamed rice and fry for a minute or two to let the rice absorb all the flavors.
Cover and remove from heat.
Serve gooseberry rice immediately with raita or with any pickle.
Notes: Gooseberry rice can be prepared with leftover rice.

Suggestions: Make sure not to overcook the gooseberry paste once added to the pan.
Variations: You can also add chopped onion and cilantro to the tempering if you wish. Roasted peanuts are also generally added to the rice.
Other Names: Gooseberry Rice, Amla Rice, Usirikaya Annam, Usirikaya Pulihora.

Gooseberry in Tempered Yogurt

9 Sep

nelli_tambli
Usirikaya Majjiga Charu.

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Oil is tempered with mustard seeds and asafoetida. Coconut is ground into smooth paste adding enough water and mixed with whisked plain yogurt. Gooseberry is chopped fine discarding the seed. It it ground into smooth paste and then added to the yogurt mixture and garnished with chopped cilantro. Tambli is generally served cold over plain steamed rice.
Makes: around 2 Cups of Gooseberry in Tempered Yogurt.

Ingredients:

Gooseberry 4 – 5
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Cilantro few sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Asafoetida 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash gooseberries thoroughly and chop into small pieces discarding the seeds.
Wash, clean and roughly chop cilantro.
Grind grated coconut and chopped gooseberry into smooth paste adding few tbsps of water.
In a mixing bowl, whisk yogurt with quarter cup or more of water and stir in ground gooseberry coconut paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and add to above yogurt bowl and mix.
Mix in cilantro and serve nelli thambli chilled with plain steamed rice.
Notes:Make sure not to cook yogurt at any stage.

Suggestions: Vary the consistency of tambli by adding more whisked yogurt or water.
Variations:Thambli can also be made with mango, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names:Nelli Tamboli, Nelli Thambli.

Preserved Amla Pickle

13 Jun

usirikaya_pacchadi
Usirikaya Pachadi

Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary, small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle

Ingredients:

Indian Gooseberry 2 Cups
Turmeric Powder 2 tbsps
Salt 3/4 Cup – 1 Cup
Green Chiles 1
Cumin Seeds 1/2 tsp
Garlic 2 pods

Method of preparation:

Clean, wash and pat dry fresh amla.
If possible, dry them under sun for few minutes.
Use a knife to make multiple deep slits on each gooseberry.
Then mash the slitted gooseberries with mortar and pestle along with turmeric powder.

Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with a clean muslin cloth.
If taken pickling precautions, this amla pickle stays for years.
Aged alma turns black as you can see in the above picture.

To prepare few servings when necessary, take half a cup of amla pickle out of the storage jar.
Grind the amla pickle with green chile and cumin seeds.
Finally add garlic pods and give it a quick pulse.
Store the prepared alma pickle in a clean jar and it stays for a month or two.
Serve with plain steamed rice and dollop of ghee.
Notes: Use the stored amla pickle when necessary or else the pickle spoils easily when ground with garlic and all the spices.

Suggestions: If pickle needs more spice, grind it with more green chiles. Salt acts as a preservative, so don’t reduce the amount of salt in the gooseberry pickle.
Variations: Gooseberry Pickle, Instant Amla Pickle.
Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.

Gooseberry Pickle

28 Jan

amla_chutney
Usirikaya Nilava Pachadi / Amla Pickle

Ingredients:

Gooseberries / Amla 2 cups
Turmeric Powder 2 tbsps
Salt 3/4 – 1 cup
Cumin Seeds 1 tsp
Fresh Red / Green Chiles 2
Cilantro few sprigs

Method of preparation:

Clean, wash, pluck and pat dry cilantro leaves.
Remove stems, wash and pat dry green chiles.

Wash gooseberries and pat them dry.
Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.
Use a knife to make multiple deep slits on each gooseberry.
Apply turmeric powder and if possible pound the gooseberries a little with pestle.
Traditionally, big mortar and pestle is used to pound the gooseberries.

Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.

When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chiles in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.

Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days.