AMLA THOKKU / GOOSEBERRY THOKKU RECIPE / NELLIKAI THOKKU

Nellikai Thokku | How to do Nellikai Thokku | Amla Thokku Recipe | How to do Amla Thokku | Amla thokku recipe with step by step pics | Gooseberry Thokku Recipe

Amla Thokku / Nellikai Thokku – a spicy accompaniment made from gooseberry that tastes amazing with curd rice , plain rice , idli dosa etc . If you are a pickle lover like me , you will definitely end up licking this thokku till the bottle’s are clean 🙂 .

When i was making them in my kitchen , few days before and shared the recipe in insta stories ,  the same day so many of them tried and gave a bigs thumbsup … I said you right .. it’s an absolute winner and everyone will like it ..

We all know how healthy Amla being rich in Vitamin C , Vitamin E and a great immunity booster. Amla is very good for hair too. There are many ways one can include Amla in our diet and this thokku is one of them .

I wouldn’t say amla thokku is also super healthy .. but it definitely has some percentage of health benefits infused from Amla.

There are two varieties of nellikai and you can use any of them to make this tasty thokku . The big ones , bettada nellikai is a little tart with a tinge of bitterness as an afternote . Where as , the smaller version, kiru nellikai is very sour. You may have to use little jaggery to balance the sourness if using this variety. Whichever, i assure it would be too yumm !!!

My mom’s version of nellikai thokku is entirely different which i will share sometime . For today let’s see this super easy and quick way of making nellikai thokku . Steam cooking nellikai eases the process of deseeding .. and saves so much time !! Spend 20 mins once and enjoy your meal for next few months till the stock lasts .. !!

You can also check few other pickle recipes like Tomato Thokku , Mango Thokku , Gongura Thokku etc …

AMLA THOKKU / GOOSEBERRY THOKKU RECIPE / NELLKAI THOKKU

Smitha Kalluraya

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Course Side Dish

Cuisine Indian

Ingredients

 

• 250 gm Amla / Nellikai
• 1/2 tsp Haldi turmeric
• 2-3 tsp Red chilli powder
• Salt to taste, Rock salt ( Kallu uppu ) pref

To Powder

• 1/2 tsp Mustard seeds
• 1/2 tsp Methi /Fenugreek Seeds

To temper

• 1 tsp Mustard seeds
• a big pinch of Hing /Asafoetida
• few Curry Leaves
• 3-4 Tbsp Oil, Sesame oil pref

Instructions

 

• Pressure cook Amla for 2 whistles without adding water. Pressure cook without adding water means .. add water in the cooker , take amla in another vessel and keep inside cooker and pressure cook . Basically , the vessel in which you have placed amla , will not have water.
  
• Cool, cooked amla. Once they are cool, you can just press the amla along the wedges ( lines ) and de seed it. It's very easy to deseed it this way. Keep the pulp aside and discard the seeds.
  
• Grind amla in a mixer without adding water. You can make smooth or coarse, your wish. I have made coarse as i like little chunks in thokku .
  
• For the masala: saute methi and mustard in few drops of oil . Let they get crisp and aromatic. Once cool, transfer to a small mixer jar, pulse and keep aside.
  
• In a kadai , heat oil , splutter mustard . Add curry leaves, haldi and a big dash of hing . Don't skip hing and sesame oil .. they enhance taste.
  
• Later, add red chilli powder and salt . Give a quick mix. Add more salt for better shelf life.
  
• Add ground amla and mix nicely.
  
• Fry for 4-5mins .
  
• Add powdered methi and mustard mix. Keep stiring the thokku in between so that it doesn't get burnt . Taste test. If you need add chilli powder / salt .
  
• After the moisture has content has evaporated and oil starts leaving the sides ,switch off the stove . This may take around 10-12 mins on medium flame.
  
• That's it our spicy Amla thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good for about 15-20 days without fridge and if refrigerated remains good for months . Tastes awesome with idli , dosa, chapathi , plain rice, curd rice etc.
  
• 

Notes

• If you feel gooseberry is too tart, you can add a small piece of jaggery to balance it.
• Add more salt , spice and oil for longer shelf life . Salt and spice level will  get balanced in next 2-3 days .
• fry nicely so that water is evaporated . This will increase the shelf life.
• Use a clean dry spoon always and store in air tight container. Stays fresh and good for a long time.
• Can take it while travelling. It doesn't spoil .