Before going to the recipe, I am very happy to say that this blog turned 2 yesterday. I started blogging recipes from September 29, 2006 in the name Try This Recipe. Last december the blog got a new name and a new domain Paajaka recipes. I am glad that there were 164K visitors and approximately 350K page views in the last 2 years.
I am a very creative person and blogging has given me an opportunity to show out my talents and as well, has been a gateway for me to connect to the world and to interact with people who share the same interests. In the last two years, I made many many blogger buddies and non blogger friends as well. There is nothing in this world more precious and more inspirational than the sweet comments/feedback I get from friends like you. Thank you so much for your continued support and friendship. With best wishes from you all and with the grace of God, I shall continue posting many more recipes.
Coming to the recipe, here is a very simple instant gooseberry pickle or Nellikkai Oorgai/Urkai as it is called in Tamil. I used one packet, Big size gooseberry that is available in the frozen section in the Indian stores. Apart from the preserved pickles that are prepared in the Indian households, there are pickles that can be made and served immediately. Gooseberry pickle is one such pickle. Here is the reicpe.
Ingredients:
Big gooseberry - 5 numbers
(I used one packet of Big gooseberry in the frozen section in Indian stores)
Salt - 1 tablespoon
Chilli powder - 1 tablespoon
Oil - 1 tablespoon
Mustard seeds - half teaspoon
Lemon juice - 1 tablespoon
Turmeric powder - half teaspoon
Fenugreek seeds - half teaspoon
Cumin seeds - half teaspoon
Method:
If using the frozen gooseberries, thaw the gooseberry for a minute in the microwave.
Chop the gooseberries and discard the seeds. Keep it in a separate mixing bowl.
Mix in salt, turmeric powder, chilli powder and lemon juice.
Heat oil, add mustard seeds. When it pops, remove from heat and allow the oil to cool off completely.
Meanwhile, dry roast the fenugreek seeds and cumin seeds and grind it together.
Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.
Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.
Serve with curd rice.
This is my entry to AFAM - Gooseberry hosted by Illatharasi.
