Nellikka achar/ Amla pickle/ Indian Gooseberry pickle

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Indian Gooseberry which is also known as Amla (hindi ) or nellikai (Tamil/malayalam) is a very healthy fruit rich in vitamin C and antioxidants. It is a very popular fruit in India due to it’s medicinal values and health benefits . It is also consumed in various ways suck as pickles , curries , rice varieties or as sweets .

Achar in malayalam literally means pickle. Indian pickles are always very very flavourful whether they are sweet or spicy . The pickle recipe which I am presenting to you all is a spicy one and it is served as a side dish with rice and other curries . It can be made one week ahead of vishu/onam and it will be a very flavourful addition to the vishu repertoire. The pickle is generally made in gingelly oil , but I used dark sesame oil because I like the flavour of it . As usual for all the pickles the more oil the merrier the pickle would be to enjoy . Since I used frozen amla ,I thawed it well and boiled it in 2 tablespoons of water till the water was evaporated . If you are using fresh gooseberry then you need to steam it like normal vegetables for atleast 10 to 12 minutes
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Nellikka achar/ Amla pickle/ Indian Gooseberry pickle
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
25 calories
3 g
0 g
1 g
0 g
1 g
7 g
51 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
7g
Servings
4
Amount Per Serving
Calories 25
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 51mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
0%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Indian Gooseberry- 1 cup
  2. Mustard Seeds- 1/2 tsp
  3. Fenugreek seeds- 1/4 tsp
  4. Ginger - 1 tbsp
  5. Turmeric powder- 1/4 tsp
  6. Red Chilly Powder- 1 tsp
  7. Asafoetida- a pinch
  8. Coconut oil- 3 tbsp
  9. Curry leaves- 1 sprig
  10. Salt - as needed
Instructions
  1. 1. Slightly boil thawed gooseberry with 2 tablespoon of water if you are using frozen . If you are using fresh use vegetable steamer and steam it for minimum 10 to 12 minutes . I have used frozen amla in my recipe
  2. 2. Heat a pan add 3 tablespoons of oil and mustard seeds to crackle . To this add fenugreek seeds too
  3. 3. To this add chopped ginger and garlic . Saute till it is slightly brown
  4. 4. Add all the masala powders including asafoetida also .
  5. 5. Add cooked gooseberry to it with 2 tablespoons of water, salt and curry leaves .
  6. 6. Let the gooseberries cook till the water evaporates and turns like this .
  7. 7. Finish with more sesame oil and vinegar. I used rice vinegar here . This pickle can be stored upto a week in the fridge and 2 to 3 weeks in freezer.
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calories
25
fat
1g
protein
0g
carbs
3g
more
Crackleandtemper http://crackleandtemper.ca/

Avial / Mixed vegetable curry in a coconut and green chilly base flavored with cumin

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Avial is one of the most popular kerala dishes , it is very easy to make and healthy as well.It is generally made with a mixture of vegetables , coconut , cumin , green chillies , curry leaves and flavoured with coconut oil. The vegetables I have used here is yam , egg plant , drumstick , carrot , potatoes , kovakkai(tindora), string beans . A souring agent is very key for avial normally tamarind , raw mangoes or sour curd is used for it I have used raw mangoes for it .

There are several interesting stories behind the origin of Avial . The most common which I have heard from my mother is several years back during a marriage feast the main chef had a lot of left over vegetables . Instead of wasting it he cooked it in a mixture of ground coconut and cumin finished with coconut oil and curry leaves . Another interesting story is from Mahabharat where Bhim invented this dish while he assumed the identity of a cook while in exile .

Avial is a very easy dish to make, tastes great and very healthy too. It is cooked in very less oil and it has an amazing flavour of cumin and green chillies .

 
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Lets see how to make this delicious vegetable dish with tons of flavors bursting from it ..

Love
Parvathy

xoxo

Avial / Mixed vegetable curry in a coconut and green chilly base flavored with cumin
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
182 calories
38 g
0 g
2 g
9 g
0 g
284 g
172 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
284g
Servings
4
Amount Per Serving
Calories 182
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 38g
13%
Dietary Fiber 11g
45%
Sugars 0g
Protein 9g
Vitamin A
288%
Vitamin C
49%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Mixed Vegetables - 1 cup ( check notes)
  2. Grated Coconut- 1/2 cup
  3. Green Chilly- 2 no
  4. Cumin Seeds- 1/4 tsp
  5. Raw mango- 1/4 cup diced (check notes for alternative )
  6. Coconut Oil - 1tbsp
  7. Curry leaves- 2 sprigs
  8. Salt - as needed
  9. Turmeric powder- a pinch
Instructions
  1. 1.Chop all the vegetables into the following size little bit thicker than matchstick.
  2. 2. Cook these vegetables with little water and turmeric
  3. 3. While the vegetables are cooking , in a food processor grind coconut , cumin seeds and green chilly. Do not make a fine paste you only need to pulse it 2 or 3 times with little water
  4. 4. When the vegetables are cooked , add raw mango to it and cook for five minutes in medium flame . Please make sure the vegetables are not burning or dry . If it is too dry you can add some water to it
  5. 5. Add the ground coconut mixture to it , salt and water if needed . Cook this for atleast 10
  6. minutes in medium to low heat .
  7. 6. Finish with coconut oil and curry leaves . Serve hot with rice
Notes
  1. What kind of vegetables to use in Avial
  2. You can literally use any vegetables but avoid using beetroot because of the colour it imparts . I used carrot , drumstick , string beans , tindora , yam , raw banana and egg plant
  3. Substitute for raw mango
  4. If you cannot get raw mango you can also use soaked tamarind juice or sour yoghurt
beta
calories
182
fat
2g
protein
9g
carbs
38g
more
Crackleandtemper http://crackleandtemper.ca/

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