December 27, 2015

Gooseberry & Ginger Curry (Nellikkai Inji Puli Curry)

A gravy style pickle made with the combination of gooseberry, ginger, chillies and tamarind juice that tickles your taste buds.... An awesome side dish to have with idli, dosa, rotis and curd rice. This can be stored in refrigerators and used for a week...


Pre time: 05 mins
Cooking time: 20 mins

Ingredients for making Gooseberry & Ginger Curry (Nellikkai Inji Puli Curry):

Gooseberries 250 gms ( 10 to 12)
Finely chopped green chillies 2 tea spoons
Finely chopped Ginger 2 tea spoons
Red chilli powder 1 tea spoon
Jaggery powder 2 tea spoons
Dry roasted fenugreek powder 1/2 tea spoon
Oil 2 tb spoons (Preferably Gingelly Oil)
Tamarind juice 500 ml extracted from a small lemon size tamarind
Salt to taste
Mustard seeds and 2 green chillies for seasoning
Hing powder & Turmeric Powder 1/2 tea spoon each

How to make Gooseberry & Ginger Curry (Nellikkai Inji Puli Curry)?

Wash the gooseberries well and steam them to soft in an idli cooker or steamer.
After they get cooled down, take the seeds out and cut them to small pieces and keep aside.
In a pan dry roast one teaspoon of fenugreeks to brown and powder them, keep aside.

Heat a pan with oil and do the seasoning with mustard seeds and red chillies.
Once the mustard seeds splutter add the hing powder and turmeric powder.
Fry the green chillies and ginger for a minute.
Add the steamed gooseberry pieces to it and fry for 2 minutes in medium flame.
Pour the tamarind juice into it and add salt and Jaggery.

After the tamarind juice starts boiling add the chilli powder too.
Wait till the stuff thickens.
Mash the boiling stuff with a masher or ladle roughly.
When everything thickens comes to semi solid consistency and oil separates add the fenugreek powder and switch off the stove.