Though it taste awful for a beginner, but Nellika / Gooseberries is good for immunity boosting and is rich in Vitamin C, no matter how you cook them or preserve them. We also have a famous film song (black and white) which has the lyrics - "uppilitta mangai undu unnan vaa machunane" meaning "salted mango pickle is available, come have lunch dear". ‘Uppilittathu’ means soaked in brine solution or salted water. Uppilitta Nellikka Chutney Ingredients: Brined Gooseberry /Uppilitta Nellikka - 3 large; Brine - to taste (use this instead of salt) Fresh grated coconut - 1/2 cup; Birdseye chilli /Kanthari mulaku - 5 (substitute with green chillies if necessary) Shallot - 1 small; Curry leaves - few; Method: Remove seeds from gooseberry but cutting into sections, discard the seeds. Managed By Host My Blog. When i made. Pour boiled and cooled water into it so that the gooseberries are completely immersed. Chop the onion and chilies and pulse them in a grinder along with the gooseberry. Stir for 2 – 3 seconds and add 1/4 – 1/2 cup vinegar. Put a largish pan of water to boil (about 2/3rds full of water). Try this Kerala Style Mango Pickle, an age old recipe passed down from generations, made with a blend of aromatic Indian spices, the heat from the red chili powder, and the aroma of fenugreek and asafetida, together make a tongue tickling combination. To maintain the authenticity of this recipe, use Birds eye chilli, commonly known as kanthari to Keralite’s. Indian gooseberry is always good for health no matter how you cook them or preserve them. In a big vessel, pour the water along with some more salt and allow it to come to boil. I have been wanting this recipe … Nellikka is extremely sour, bitter and astringent. Though I am originally from Kerala, but based outside kerala, hence I was not so used to Keralian food, neither fond of it. So hubby's childhood memories of eating Appams are only during family functions. Slits & pricks are done on gooseberries for the salt to absorb fast. Press it lightly. Wash the gooseberries well in warm water and pat dry them with kitchen towel. Indian gooseberry – Nellikka-Amla Botanical Name – Embelic Myrobalan. Appams are a ne, Drumstick leaves in yogurt gravy / Moringa ila  moru curry   I am very fond of drumstick leaves right from my childhood, cooked in any combination of leaves thoran with / without coconut, with jackfruit seeds, yogurt curry, dal curry, as a topping on pizza, omelet, etc. Nellikka Pachadi Recipe is a side dish which is very simple to make yet very tasty and delicious. I usually refill the brine jar with new batch of Gooseberries. Check for the salt, if required, you can add more. This is my trick to control on my sweet cravings. Please try this recipe, and don’t forget to send me your feedback. “Nellikka” is called in Malayalam and “Uppilitta” means soaked in Salt water. KADUKU MANGA / INSTANT MANGO PICKLE - KERALA STYLE. I will definitely try this one. Pickles are an integral part of Indian cuisine. Recipe from mydiversekitchen.com. Back in school days, on my way back to home, the sight of Kulfi, roasted Peanuts, Chanas, Chiki’s, Berr and then the Mangoes are Gooseberries floating in brine solution made me all the more hungry and drooling. When it starts boiling, add the steamed goose berries. You can just eat them, they become just tender and so flavorful when soaked in brine solution and it can be kept for weeks and as wines they get better with time. Discover (and save!) Nellikka uppilittathu / Indian gooseberries in brine is a traditional recipe from Kerala where the gooseberries are cooked and soaked in brine solution with chillies, herbs and spices. You may use it to mix in soda, lemon juice and few mint leaves for a refreshing summer drink. My in-laws never used drum stick leaves, later my mother-in-law started to make thoran whenever I am there at her place for vacation. As you may recall from my previous recipe post that I am not a great fan of pickles, but this one I don’t mind eating it once in a while when I have extreme sweet cravings. This time when my mom came, she bought the brined gooseberries after draining the salt water. നെല്ലിക്ക ഉപ്പിലിട്ടത് Nellikka Uppilittathu recipe Nellikka uppilittathu in malayalam nellikka uppilittathu Gooseberie recipe. Indian gooseberry (Nellika) – 15 pcs; Water – enough to cover the gooseberries; Salt – 1 1/2 tsp; Green Chili – 6 slit; Garlic – 3; METHOD. Basically it’s done to preserve something, but apart from preserving, uppilittathu is a delicacy by itself. yasmine daniel. Check salt and add if needed. Spicy, Aromatic and Sinfully Addictive!! My MIL avoided making Appam as she did not get good quality yeast where she lives. Once this is cooled down, transfer them to a Glass container and leave it in room temperature for 2 to 3 days, thereafter if you wish you can keep it in fridge as I do, because I always want my berries to be crunchy. Put a largish pan of water to boil (about 2/3rds full of water). Store it in an airtight glass jar and after the resting period, I prefer to store in fridge. Usually I am the one to do groceries, but if for any reason Mr.B happens to do the marketing, it goes without saying he will shop for gooseberries though he may forget the rest. Wash, clean and dry the nellika. Add the salt and turmeric powder, stir and let the water come to a boil. Watch the step by step video on preparing Flower Appams  https://www.youtube.com/watch?v=Ws7mml9gX50&feature=youtu.be Appams are also known as Lace Hoppers in English. I couldn’t wait to reach home and dig into my lunch and I was a picky eater. Of all the pickles and relishes “Uppilitta Nellikka” is my husband – Mr.B’s favorite. Let me warn you in advance, it is highly addictive! You will see that some of the gooseberries would have split along the side. So during my vacation at my native, I try to use mostly home grown organic vegetables like raw jackfruit, drumstick leaves, baby green spinach, stem of banana, blossom of banana, raw papaya, yam, tapioca, arrowroot, coconuts etc. After 2-3 days, it will start soaking in the salt water and we used to eat it anytime of the day. Doesn’t it sound like magic – try out yourself. Directions: Chop the gooseberry taking out the seeds within. If making large amounts, use a bharni (large ceramic container). - Always use dry spoon or fork to take the gooseberries. Add coconut oil before serving. I don't.. Heat oil in a pan or a cheenachatti/kadai over medium heat. 3. But in UAE I still find it during winter season, or rather I should say that I mostly find it in stores throughout the year. Take a clean and dry vessel. In winter I am a bit lazy t, “Nellikka” is called in Malayalam and “Uppilitta” means soaked in Salt water. https://subyskitchen.com/preserved-lemons-uppilitta-naranga Web Title : how to make nellikka uppilittathu Malayalam News from malayalam.samayam.com, TIL Network | Beauty Tips in Malayalam | Health Tips in Malayalam | Recipes in Malayalam | Relationship Tips in Malayalam. Jan 11, 2019 - Is Amla something that you would like to eat raw? Takeout 1/4 part water and add the same amount of vinegar* instead. Usually the berries must rest in brine for 2 to 3 days, to absorb and swell up. When you soak the gooseberries in salt, the salt … You can also add 1/4 cup grated coconut while grinding for a variation. - You may add in a spoon of Vinegar, if you like to have it sour. I take a bite of gooseberry and then immediately sip water, and this leaves a sweet aftertaste on my tongue, while refreshing up my mouth and reduces sweet cravings. Add salt and transfer the chutney to a bowl. - Keep it refrigerated to retain the crunch. * Gooseberries when perfectly done swells up … Nellikka Pachadi Recipe, Ingredients, Easy Steps, Photos. just make sure that the lid is tight fitting. Sanskrit – Amalaki Hindi – Amla; Bengali – Amlaki. Add garlic cloves, curry leaves and stir until garlic turns reddish brown. During the evening walks my parents manage to get some borrowed drumstick leaves from someone’s courtyard or the buildings garden. To check if theyu2019re done, take one out and let it cool slightly. Make few slits / prick on the Gooseberries and rub some salt over the gooseberries and let it rest. Mix well. Use a Glass container to store & preserve the pickled or brined gooseberries. Appams was one of his favourites. Let it cool a bit and then transfer the gooseberries with the liquid they were boiled in, into sterile glass jars. My husband has typical kerala taste buds and what’s the best way to get into a man’s heart? Keep aside. Gooseberries are in season, go ahead and brine them. Give a good stir. Else a small glass jar will be perfect. Also MIL Appams used to be unusually flat in shape, as this way it was quick and easy for her to prepare huge quantity for a big family. Mix a little amla powder (unakka nellikka podi) with water or you could also dry amla (grind with a little water and mix with 2 tsp of lime juice) Leave it on for 1/2 an hour and wash off with water Amla powder can also be used in the combination of tulsi leaves – Grind 10 tulsi or basil leaves with a little water and mix this pate into the amla paste and apply on the scalp . This pickle is best stored in the refrigerator. Feel free to customize it according to your taste buds, because it’s all about the balance of heat, spice, sour and salt Mangoes belong to summer. Peopl, I love the simplicity of this recipe. The Keralian vegetarian feast known as Sadya, served on Banana leaf is short off without this Instant Mango pickle. Since I do not have it, I have used normal Green chilli. I was amazed to see that she uses Uppilittathu Nellikka as a base for making variety of condiments / chutneys. Kerala Style Uppilitta Manga or Mangoes in brine is one the ways of storing raw organic mangoes. SALTED INDIAN GOOSEBERRY – UPPILITTA NELLIKA. The process of making pickles is no more a long and tedious one. Uppilitta Nellikka along with it i also pickled Beetroots, following same method. Popular Videos Uppilitta Nellikka Achar / Salted Gooseberry Pickle I love the salted gooseberries, so whenever I get some gooseberries in the market, I will buy and keep it stored in brine. Bring down the heat and add chilly powder, fenugreek powder, hing and salt. I usually prefer to make camouflaged slits along the gooseberries design. After moving to UAE finding drumstick trees around our surroundings was rare. Scroll down to read my TIPS on what I do with the left over Brine. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Its a Super healthy and gluten free recipe. Indian gooseberry in different languages. NOTES * These gooseberries are perfect thirst quencher on a hot summer day.Pop one in the mouth and drink water to feel the difference. It grows throughout India in deciduous forests and hill slopes up to an altitude of 200m and is also cultivated in plains. Crush or grind the ingredients like ginger, garlic pieces, bird’s eye chilies, turmeric powder and curry leaves to form a coarse mixture. This onam we made nellikka pickle based on your recipe. I am a huge fan of pickles, both … Makes : One medium ceramic jar ‘bharani’ or 2 big glass jar . The container should be clean and dry. Then turn off the heat. When the soaked gooseberries are vanished, I don’t throw of the brine. Tight the lid, and you can use this after one week. « Blood/ Red Spattered Almond-Vanilla Sugar Cookies For Halloween, Apple Jam With Allspice & Chilli Flakes ». ‘Uppilittathu’ means soaked in brine solution or salted water. Though it taste awful for a beginner, but Nellika / Gooseberries is good for immunity boosting and is rich in Vitamin C, no matter how you cook them or preserve them. After 2-3 days, it will start soaking in the salt water and I used to eat it whenever I want. Switch off the flame and let it cool down to luke warm temperature. Prick gooseberries with a fork and rub salt all over them. I always like to have home grown vegetables. Uppu Nellikkai/ Uppilitta Nellikka (Indian Gooseberries/ Amla in Brine. Nellikka is extremely sour, bitter and astringent. The taste, color, preparation, and the spices used, vary from place to place. https://secretindianrecipe.com/recipe/nellikka-uppilittathugooseberry-brine Do not fill the jars to the brim, leaving a little space before covering with the lid. The water should be slightly more salty than normal, only then the salt can enter into the gooseberries. Serve Nellikka uppilittathu after 2 weeks. In fact, it's absolutely simple. Thanks and Onam greetings. I started to dig out on his likes and dislikes. This recipe is influenced from the condiments of South India - Kerala. For first timers who want to preserve raw mangoes; let me tell you that there is no such recipe for this. hi Maria, thanks for this wonderful recipe. Add the salt and turmeric powder, stir and let the water come to a boil.