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| NELLIKKAI THOKKU - GOOSEBERRY THOKKU |
I do not get Gooseberries in the place where I live. There are trees
around the city, but I cannot see Gooseberries sold in the market.
During our first trip of Malacca, one of the Malaysian city I always
love to travel, which holds quite a lot of reminiscence of Fort Cochin.
A city which struck strong with culture and history. I noticed that
the banks of the Malacca River were lined with Gooseberry trees. Even I
noticed that in one of the galleries in Malacca Palace Museum, there was
a depiction of a popular legendry - King Parameswara was resting under a
tree near a river during a hunt when one of his dogs cornered a mouse
deer. In self-defence, the mouse deer pushed the dog into the river.
Impressed by the courage of the deer, and taking it as a propitious omen
of the weak overcoming the powerful, Parameswara decided then and there
to build an empire on that very spot. He named it 'Malacca' after the
tree where he had just taken shelter at. The Malacca tree, which is
nothing but a Gooseberry Tree. Well,
this batch of Nellikkai/Gooseberry Thokku comes from the Gooseberries I
collected near the St. Paul's Church during our recent trip to
Malacca. When I called my Mom and said I was in Malacca, coincidentally
she asked me whether I plucked Gooseberries and I said yes. It was
just minutes I did that feat and my husband was enthusiastic enough to
help me pluck those Gooseberries. I was overwhelmed when my Mom asked
about it and was even happier that she remembered all the places in
Malacca, she had visited 10 years back when she was in Malaysia. If you are a fan of Pickles like me, then this Gooseberry Pickle or Nellikkai
Thokku is for you.
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| NELLIKKAI THOKKU - GOOSEBERRY THOKKU |
I am so fascinated myself to try out different types
of Pickles & anything in the name of Pickles. This is a spicy, tangy
pickle prepared with grated Gooseberries. Alternatively you can steam the Gooseberries and mash is coarsely and make this Pickle. If you are using raw grated Gooseberries then make sure to sauté it in oil for a long time until the moistness is totally removed. This way the pickle can be stored for a long time. Gooseberries with its mild bitterness, sourness and a tinge of sweetness suit best to be prepared
into a Thokku style Pickle.
Gooseberry/Nellikkai Thokku is
sure to tantalize your taste buds with
its spiciness, tanginess. Combine
it up
with Curd Rice for an utter delicacy. Or simply serve a smidgen of this Gooseberry/Nellikkai Thokku to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness. Gooseberry/Nellikkai Thokku recipe is quite similar to Mango Thokku
recipe. I have just replaced Gooseberries for Raw Mangoes. Even I have Thokku recipes made with Apples too in my pantry.
For more PICKLE Recipes, Click here...
Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM
Cooking Time -
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| NELLIKKAI THOKKU - GOOSEBERRY THOKKU |
INGREDIENTS:
For Nellikkai/Gooseberry Thokku:
Gooseberries - 3 Cups(grated)
Gingelly Oil - 1/2 Cup
Mustard Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tbspn
Asafoetida - 3/4 Tspn
Tamarind Paste - 1 Tspn
Salt - To Taste
Jaggery - a small Piece
To Dry Roast & Grind:
Fenugreek Seeds - 1/2 Tspn.
METHOD:
- Dry roast the Fenugreek Seeds on a very low flame until it splutters.
- Cool and powder it.
- Wash, Pat dry and grate the Gooseberries and keep it aside.
- Alternatively can steam the gooseberries in a steamer for about 20-30 minutes or until Gooseberries turn soft and cooked.
- Allow it to cool & then deseed and separate the Gooseberries into Cloves.
- Then mash it up or grind it in a mixer jar briefly (it should be coarse).
- Heat the Sesame Oil in a pan.
- Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
- Immediately add the grated Gooseberries and sauté it on a low flame until it becomes soft & translucent.
- The cooking time can be reduced if you are using steamed and then mashed Gooseberries.
- Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
- Add Tamarind Paste & Jaggery to the above and give a quick stir.
- Cook this is on a low flame until oil separates from the pickle.
- Switch off the flame and allow Nellikkai/Gooseberry Thokku to cool down.
- Store it in clean & dry airtight bottles.
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| NELLIKKAI THOKKU - GOOSEBERRY THOKKU |
NOTES:
- Adjust the amount of Salt and Chilli powder as per your taste preference.
- Pour some extra oil if you feel Nellikkai Thokku is dry.
- More oil, more storage period.
- Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
- Allow it to cool.
- Deseed and separate the Gooseberries into Cloves and keep it aside.
- Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
- Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
- Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
- Store the Nellikkai/GooseberryThokku in clean and dry Porcelain/Glass/Ceramic Jars.
- Always use clean & dry spoons(preferably wooden spoons) for the pickle.
- Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
- If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
- Allow it to cool completely before storing it into sterilized bottles.
- Refrigerate the Nellikkai/Gooseberry Thokku. It can stay good even with less oil and preservatives.
- If stored properly, Nellikkai/Gooseberry Thokku can last for about 2-3 Months.
