Aathusamayal bhesh bhesh!!: Nellikkai urugaai

Nellikkai is commonly found in southern parts of india. The health benefits of the Indian Gooseberry or Amla can be attributed to the high vitamin C content. Nellikkai enhances food absorption, nourishes the brain and mental functioning, fortifies the liver, strengthens the lungs, regulates elimination, enhances fertility, increases vitality, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant,balances stomach acid, flushes out toxins, strengthens the eyes, supports the heart, improves muscle tone and it acts as an antioxidant. It has historic value also as the great tamil king "Athiyamaan" gave this fruit to the poetess "Avvaiyaar".

How to make Nellikkai urugaai-Gooseberry urugaai

Ingredients

Nellikai ( gooseberry/amla ) : 1/2kg
Asafoetida : a small piece
Mustard : 2 tsp
Salt : as needed
Dry red chilli : 50 gm
Oil : 125 ml
Turmeric powder : ¾ tsp

Method

-Wash nellikai in water.
-Half cook gooseberry and keep it aside.

-Once it gets cooled, put it in a blender and make as a paste. Make sure you don't add water.
-Heat 100 ml oil in a frying pan. Gingelly oil is most preferrable since it gives nice aroma and also it makes the pickle to last for more months.
-Add mustard and asafoetida.
-When mustard splutters, add nellikai paste and fry.
-Heat 25 ml oil in another frying pan.
-Add chilli and fry well and powder.
-Sprinkle chillli powder over the gravy.
-Add turmeric powder, salt and stir well.
-When the nellikai along with mixture is cooked well, remove the pan from the stove.
-Store the nellikai urugaai in a jar. It lasts even for 3-6months.