When i found a huge bag full of gooseberries arrived from our relatives house, i was quite excited to see that. They all are homegrown and juicy. My mother asked me to do something with that before it all goes bad. Because there were tons of them which cannot be finished just by eating on its own. So i decided to try my hands on some of my favorite recipes. I made this one and also a gooseberry juice which i will post soon.
This is one of the thokku which i invented, it is sweet, sour, spicy and a little bitter from the gooseberry. This taste great with curd rice in my opinion. When i finished making it, everyone was licking the kadai. My perimma took a jar for her and she liked it a lot. I hope you will love it too..
Preparation Time : 15 mins
Cooking Time : 45 mins
Makes : 3 to 4 cups
Gooseberry / Amla / Nellikai – 30 Medium ones
Oil – 3/4 cup
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Methi / Vendayam – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/2 tsp
Chilli powder – 6 tblspn or to taste
Salt – 5 tblspn or to taste
Jaggery / Sarkarai – 3/4 cup or to taste
Take Amla in a pot and cover them with water. Cook them for 15 mins till they are cooked. Drain them and separate them from seeds. Take them in a blender and make into a puree.
Heat oil in a kadai. Add in mustard, fenugreek seeds, asafoetida and let them sizzle.
Add in chilli powder and mix well with the oil.
Add in pureed amla and toss well with the oil.
Now add in salt, jaggery and mix well.
Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins
Now switch off the flame and let them cool down.
Store in a air tight container in fridge.
Serve with rice and curry or curd rice.
|Take all your ingredients|
|You need some fresh and firm gooseberry|
|Add them to water and boil it|
|Cover and cook|
|Cook for 15 mins till the gooseberry is cooked|
|Separate them from seed|
|Add it to blender|
|Make it into a puree|
|Heat oil in a kadai|
|Add in mustard and fenugreek seeds|
|Add in asafoetida|
|Add in chilli powder|
|Add in the pureed amla|
|Mix well in the masala|
|Add in salt|
|Mix this well|
|Keep this cooking…|
|Keep cooking till oil separates|
|Cool down and store in air tight container|