Nellikka Perattu is a dry version of Nellikka Achar/Amla pickle and this recipe is another keeper recipe from my Ummachi which is absolutely loved by my family.
For Indians , Pickle is not just a food but a culture which takes you to memories and nostalgia.And I do fall in that category. I seriously cherish each and every moment spent with my cousins during vacations in my childhood days which is so nostalgic and sure it has lot to do with pickles/acar. As children, we used to love manga kothiyarinjathu(Simply grating raw mangoes, add chopped chillies and red pearl onion , a drizzle of coconut oil and Voila………)Even when I am typing this my mouth is watering by just thinking of it.
Moving on to my blogging world, now its been more than seven months since I have clicked Photos for my blog. But seriously I am missing every bit of it. But there is lot taking place in my baking space and enjoying that eventhough it turns hectic at times. But I love food photography too and need to take sometime for it also. Lets see what life holds for me in future. Everything in our life is destined and decided by Almighty……
Moving on to the recipe of Nellikka Perattu /Nellikka Achar/Amla pickle
Recipe for Nellikka Perattu /Nellikka Achar/Amla pickle
Ingredients Required
Amla/Nellikka/Indian Gooseberry – 1 kilogram
Red chilli flakes – 1 tablespoon
Red chillies – 2-3 no.s
Turmeric powder – 1/2 tsp
Garlic – 50 grams (half of crushed and remaining chopped)
Ginger – 50 grams (half of crushed and remaining chopped)
Fenugreek powder – 1/2 tsp
Mustard seeds – 1/2 heaped tsp
Asafoetida powder (hing) – 1 tsp
Kashmiri Red chilli powder – 3 tbsp
Salt – As per taste
Gingelly oil – 75 ml
Vinegar – 1/4 cup
Method of Preparation
Cook Amla/Gooseberry/Nellikka till it is 3/4 th cooked. (You can add very little water for this).Reserve this for later use.
Heat a wok, add oil. When it is hot enough add mustard seeds. Let it splutter and then add red chillies . Then add crushed and chopped garlic as well as crushed and chopped ginger. Saute till it is almost golden brown. Now add vinegar and let it roll boil and reduces.
Then add cooked amla and remaining ingredients i.e chilli powder,chilli falkes, turmeric powder, fenugreek powder and asafeotida powder.
Saute till the gravy is coated nicely to amla/nellikka.
Happy Cooking!!!!
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