Gooseberry curd pickle | Thayir nellikai recipe

Ingredients

• 6 Indian gooseberry (Amla/ Nellikai)
• 1 cup Curd (Plain yogurt)
• Salt
• 1 tbsp Oil
• 1/2 tsp Mustard
• 1/8 tsp Turmeric
• 1/8 tsp Asafoetida
• 1 Pinch Fenugreek seeds powder
• 1 tsp Red chilli powder

Instructions

1. 1

   Wash the gooseberries and pat dry them firstly before chopping.

2. 2

   Then cut along the lines to cut into wedges leaving out the seed.

3. 3

   After that chop into small bite size pieces.

4. 4

   To make gooseberry curd pickle, take curd in a mixing bowl. Add salt to it. Taste to see if it is slightly one saltier side.

5. 5

   Using a whisk, beat smoothly.

6. 6

   Add chopped nellikai (amla) to it.

7. 7

   Meanwhile, heat a small tadka pan with oil.

8. 8

   Splutter mustard first.

9. 9

   Switch off the stove and in the heat itself, add fenugreek seeds powder, asafoetida powder and turmeric.

10. 10

    Make sure the heat is reduced and finally add red chilli powder.

11. 11

    Give it a quick stir.

12. 12

    Add it to the curd + amla and mix well. Keep aside for a day outside. Then two days in fridge before it is ready.