Khatta Meeta Amle ka Achar | Maduramulla Nellikka Achar | Sweet Tangy Gooseberry Pickle

Amla (gooseberry/ nellika)are in season now, and every year I make a pickle when these are in season. This year for a change I tried the sweet tangy version of pickle. Am happy that I tried this pickle and as kids love the sweet pickles especially with amla. Amla has a bitter tangy flavour so they are not fond of the regular amla pickles. The regular nellikka achar (amla pickle) recipe is here, check out if needed. Scroll down for more gooseberry (amla) recipes too.

This pickle is healthy as it uses jaggery and no other preservative is used. The preparation is quite simple and uses dry whole spices. Do check this out and try out this amla season, am sure you'll thank me for this recipe.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ a big bottle of pickle

Ingredients

amla / nellika / gooseberry 500 g

fennel seeds 1.5 tsp

cumin seeds 1 tsp

fenugreek seeds 1/2 tsp

onion seeds /kalonji 1/2 tsp

asafoetida a good pinch

jaggery 300-500g (I used 350g)

turmeric powder 3/4 tsp

hot chilli powder 1.5 tsp

Kashmiri chilli powder 3/4 tsp

black salt 1 tsp

salt 1.5 tsp

gingelly oil 3 tbsps

to roast & grind coarsely 

fennel seeds 2 tsp

cumin seeds 1/2 tsp

kalonji (onion seeds) 3/4 tsp

fenugreek seeds 1/4 tsp

coriander seeds 1 tbsp

Watch on YouTube -

Method

• Wash the amla (nellikka) under running water. Add to a steamer with enough water and steam, cook for 12–15 minutes.
• In the meantime, dry roast the spices listed under 'roast & grind'. Roast for 3–4 minutes and switch off the flame. Cool and add to a blender jar. Grind coarsely.
• In another pan, add jaggery and add little water. Bring to a boil and dissolve the jaggery. Strain the impurities, keep aside.
• Watch the amla (nellikka) if cooked. Then, remove and cool lightly. Press each o the nellikka or amla gently and separate out the amla petals. Discard the seeds and do for all the steamed amlas. Keep aside.
• Heat a pan (non-stick or steel only) and add oil. When oil is hot, add the whole spices listed. Sauté for 45 seconds and add the amla, quickly mix.
• Add the black salt, regular salt and give a quick mix. Cook for 2–3 minutes. Add in the spice powders on low flame. Sauté and add the prepared masala (2 tbsps). Finally, pour in the jaggery syrup.
• Bring to a boil and cook for 7–8 minutes until the syrup is thick yet flowing consistency.
• Switch off the flame and leave to cool in the pan for 8 hours or overnight.
• After 8 hours, you will notice the juices are nicely absorbed and is thickly coated.
• Transfer to clean dry glass bottles, preferably. Enjoy with biryanis or parathas.

NOTES

* You must use only steel or non-stick pan for making the pickle, as iron or aluminium utensils may react with the tangy flavours of amla.

* The prepared masala is about 3 tbsps, add only 2 tbsps of the mix.

                                                    

RELATED POSTS

* Nellikka Achar

* Amla Sharbat

* Amla Candy

* Amla Hair Oil

* Amla Murabba 

* Amla Jam

* Amla Chutneys (2)

Masala Puri | Breakfast Poori with Spices

Do you love pooris (puri) ? Puris are our family favourite.

However, these are not very healthy due to frying and high calorie count, I do restrict feeding puris to once or max twice in a month. Masala Puri is a twist on your regular puris and tastes delicious. The besan, and semolina, adds a nice flaky texture. It also keeps the puris puffed & crisp longer than usual puris. The spices add a lovely flavour and taste.

I keep trying out different pooris at one time or the other. Spinach puris, ragi puris and the regular wheat flour puris are all our favourite. Now this is also added to our list. The looks are appealing as well, isn't it ? Do check out the detailed video on the making and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 10-12 puris

Ingredients

wheat flour 1 cup

besan (kadala mavu)  2 tbsps

*semolina (rava) 1.5 tbsps

carom seeds (ajwain)  1/2 tsp

chilli powder 1/2 tsp

turmeric powder 1/3 tsp

roasted cumin powder 1/2 tsp

salt 1/2 tsp

oil 1 tbsp

coriander leaves 2 tbsps

Watch on YouTube -

Method

• Mix the flours, salt, spices and coriander leaves. Add the oil and give a mix to get the bread crumbs like texture.
• Add water little by little and knead to a smooth dough. Cover and rest for 20 minutes. 
• After 20 minutes, knead again. Pinch out small lemon size balls. Make smooth balls. Cover and keep, helps prevent drying out.
• Dust in flour and roll out the puris. Make at least 5-6 puris to fry in one batch. 
• Heat oil in a wok /kadai. Check if the oil is ho by dropping a small piece of dough, if it puffs up immediately, then the oil is ready for frying.
• Slide in the puris one by one and gently press to puff up evenly. Fry till golden brown, drain from oil and place on paper towels.
• Serve warm with aloo masala or onion tomato masala or chole masala. Enjoy !!

NOTES

* You can add more spices of your choice to make it more flavourful like ginger garlic paste, green chilli paste.

* These puris remain puffed up and crisp longer than the regular wheat flour puris.

Padavalanga Theeyal | Snake Gourd Curry

Padavalanga or snake gourd is an ignored vegetable at home. So I try out ways to incorporate this veggie. Firstly, padavalanga has no taste of its own, and it's always the added spices that add taste to the curry. What do you generally make with this veggie? I generally make padavalanga thoran, this theeyal or add it to aviyal. This theeyal is a newly introduced one some 9 years back by my sis's MIL. I had the privilege of tasting this yummy curry made by her and asked my sis about the recipe.

Since then, this veggie goes in theeyal too. And I must say it tastes yum as theeyal. Perfect to serve with steamed rice and even chapathis. Do check this out if you haven't and let me know too.

Preparation time ~ 10 minutes

Cooking time ~ 15–20 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

snake gourd/ padavalanga 1 (2 cups cut)

shallots 3/4 cup

garlic sliced 3-4

curry leaves 2 sprigs

turmeric powder 1/2 tsp

salt 1/2 tsp

tamarind extract 2 tbsps

jaggery, 1 small piece (optional)

coconut oil 2 tbsps

to roast & grind

grated coconut 3/4 cup-1 cup

hot chilli powder 2 tsp

coriander powder 1.5 tbsp

Kashmiri chilli powder 1/2 tsp (optional)

Watch on YouTube -

Method

• Cut the ends of padavalanga and scrape the skin off. Cut in half and scoop out the seeds, discard. Wash the snake gourd thoroughly.
• Cut in vertical strips of 2'' long and 1/4" thickness. Keep aside.
• Heat a pan and dry roast the coconut until golden brown. Add the coriander powder, chilli powder and Kashmiri Chilli powder, sauté. Sauté on low flame without burning. Switch off the flame and leave to cool.
• In the meantime, heat an earthen pot. Add oil. Add the sliced shallots and sliced garlic, followed by curry leaves and cut snake gourd. Sauté until the snake gourd releases water. Add turmeric powder, salt and mix.
• Add the roasted spices to a jar and powder until smooth. (don't add water and grind) This tastes better for theeyal.
• Add the powdered coconut mix to the snake gourd mix, clean the jar with 2 tbsps of water and pour. Add a cup of water and cook covered for 10 minutes.
• Add the tamarind extract and adjust salt if needed. Simmer covered for 3–4 minutes.
• Finally, add the piece of jaggery (optional; helps balance all the other flavours). Cook for another minute or two to dissolve the jaggery. Switch off the flame and keep covered.
• The oil starts floating over the surface of the curry, serve warm with steamed rice or chapathis.