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Nelli Puli Achar Recipe – Star Gooseberry Pickle – നെല്ലിപുളി അച്ചാർ

2016-11-30
  • Yield: 1 bowl
  • Servings: 5
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nelli Puli Achar Recipe – Star Gooseberry Pickle – നെല്ലിപുളി അച്ചാർ

Nelli Puli Achar Recipe

Nelli Puli Achar Recipe

Nelli Puli Achar is a super tasty and simple pickle. It goes well with cooked rice. Use sesame oil for preparing pickles. Try to preserve pickles in clean glass jars.

Nellipuli is also called star gooseberry. They look bright green in colour when it is raw and turn into pale yellowish green when they are ripe. The fruit is acidc, astringent, root is purgative and seed is cathartic. These fruits are used as a blood purifier and appetite stimulantor. They are also used as a remedy to bronchitis, biliousness and to treat digestive disorders such as urinary concretions, diarrhea.

Try this easy pickle recipe at your kitchen!

Click here for other pickle recipes

Ingredients

  • Star gooseberries / Nellikka Puli - 250 gm
  • Ginger - 1 piece ( chopped )
  • Green Chilly - 3 nos ( chopped )
  • Garlic - 6 cloves ( chopped )
  • Red chilly powder - 2 tsp
  • Fenugreek powder - 1/4 tsp
  • Asafoetida powder - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Vinegar - 5 tsp
  • Curry leaves - 1 string
  • Sesame oil - 4 tbsp
  • Boiling water - 5 tsp
  • Salt to taste

Method

Step 1

Wash and pat dry the star gooseberries using kitchen cloth and keep it aside.

Step 2

Heat sesame oil and splutter mustard seeds. Then add chopped garlic, green chilly, ginger and curry leaves into it and saute for 5 minutes on a low flame.

Step 3

Add red chilly powder, asafoetida powder and fenugreek powder into it and fry for a minute.

Step 4

Add vinegar and salt into it and saute for another 3 minutes on a low flame.

Step 5

Add the star gooseberries, saute well and cook for 5 minutes on medium flame.

Step 6

Add 5 tsp of boiling water and mix well. Once it starts to boil, switch off the flame and allow to cool.

Step 7

Tasty Nelli Puli Achar is ready.

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