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Sep 30, 2008

Instant Gooseberry pickle / Nellikkai Oorgai

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.


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


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.

Serve with curd rice.

This is my entry to AFAM - Gooseberry hosted by Illatharasi.



Jeevita said...

Congrats on turning two and having such a successful blog!

Vani said...

Congratulations on the second anniversary, P! Looking forward to many many more years of wonderful recipes from Paajaka :)

Finla said...

Congrats on you 2nd blog b'day.
I love nelikka pickle

Illatharasi said...

Congrats for the greatest achievement :)

Pickle looks absolutely yummy:)

Thanks for sharing and participating!

CurryLeaf said...

Congrats and yummy pickle.

BDSN said...

Congratulations!!!!!!!! on turning two and true wishes for many more successful years of blogging!!!!!!!

Mythreyee said...

Jeevitha, Vani, Happy cook, Illatharasi, Curry leaf, BDSN: Thank you.

Lore said...

Congrats on your blog's b-day!

Anonymous said...

way to go!WoW!2 yrs have gone by this fast! very interesting. C U Soon.--SRK

Uma said...

congrats on the second b'day of your blog. the pickle looks awesome.

FewMinute Wonders said...

Happy Birthday Paajaka! Many more happy returns of the day!

Radhika said...

Congrats Mythreyee. Keep going.

mitr_bayarea said...

Congrats on the second year of this blog....thanks for sharing where you get gooseberry to make this pickle.

Sia said...

congrats mythreeyi, its been pleasure knowing u through ur blog :)

Supriya said...

Hi Mythreyee, hearty congratulations on your blog's second anniversary. Wish u all the best in yrs to come. And thankx for teaching me all the basics of blogging.

Mythreyee said...

Thank you ladies.

Anonymous said...

Thanks for writing this.

Swarna said...

Nice post Mythreyee......I used to eat it in my aunts place (so deliicous)who used to get it from bangalore...can you please let me know what vegetable is thamitkai?

Anonymous said...

Hi Mythreyee, congrats on your blog! I love gooseberries in pickled forms, and I generally like adding a dash of mustard powder to it. Cheers!