Whole Indian Gooseberries are pickled in raw Tamarind extract. Bettada Nellikayi Rasa pickle is prepared in regions of Mysore and Bangalore.
Cuisine: South Karnataka
Time Required: 1 Hour
Ingredients:
15 Indian Gooseberries
500 gms / 30 – 35 pieces Raw Tamarind
4 ten inches Magali beru/Decalepis hamiltonii/Swallow Root
6 – 7 5 inches Mavinakayi Shunthi/Mango flavored Ginger
½ Raw Green Pepper
1½ Cup Salt
20 – 25 Dry Red Chilies
1tbsp Mustard Seeds
1½ tbsp Methi/Fenugreek Seeds
1tsp Oil
1tsp Asafoetida
2 one inch size Turmeric Root
Picture – Gooseberries, Mavinakayi Shunthi, Raw Tamarind (left),
Magaliberu
To Serve:
1tbsp Oil
½ tsp Mustard Seeds
A pinch of Hing/Asafoetida
½ teaspoon Turmeric Powder
Method:
Wash Gooseberries, Raw Tamarind, Magali Beru, Mavinakayi Shunthi and Green Pepper and dry them on a cloth. Boil 2 Cups of Water with ½ Cup of Salt and let it cool.
Crush Gooseberry one by one using a stone and keep it aside.
Peel Magali Beru and Mavinakayi Shunthi and chop into small pieces. Mix the Peppercorns to the pieces.
Take out the stems from the Tamarind. Remove the thick fibers and cut into pieces. Grind it to a paste in the blender.
Add Salt water little by little and grind it. Remove from the grinder and squeeze out the water. Sieve the water and keep it aside.
Heat Oil and fry Mustard Seeds, Methi, Asafoetida and Turmeric Root separately. Grind these to a powder. Grind Red Chilies separately to a powder. Add these two powders to the Tamarind extract and let it soak for half an hour. Grind this mixture again. If the mixture is too thick add more Salt water (ensure that the Salt water is boiled and cooled).
Add the crushed Gooseberries, Tamarind Masala, Magali Beru, Mavinakayi Shunthi, the remaining Salt and Green Pepper to a mixing bowl.
Mix well.
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Store in dry, airtight containers. To last for more than a month, store in the refrigerator.
To Serve:
Remove some pickle to a cup. Heat a tablespoon of Oil and add ½ tsp Mustard Seeds and when they splutter add a pinch of Hing/Asafoetida and ½ teaspoon Turmeric Powder. Mix well and serve with hot Rice or Curd Rice.
I wonder if this would work with American Gooseberries. I’ll have to try it out! Thanks for the recipe!
Hey David,
It will work out with American Gooseberries. Do you enjoy spices?
Cheers,
Shantha
I was looking for Magali beru Uppinakayi recipe and I came across this post of your recipe, Luckily, I had all the required ingredients and decided to give this a try and it turned out awesome.
Thank you very much for the recipe, it is awesome. My kids loved it too.
Regards,
Yogish
I ENJOYED THE RECIPE.THANK YOU KANNADIGA SHANTHAMMA. AND I WILL BE GRATEFUL IF YOU INFORM US THE MEDICAL USE OF MAAGALI BHERU-SWALLOWROOT AND MAVINAKAYI SHUNTHI IN THE FORM OF KASHAYA OR ANY FORM. THIS IS BOREGOWDA-8105491054
Nellikai uppinakai turned out very very well when I made it as per your above recipe. I want to know if the regular tamarind works the same way as the raw green one as the raw tamarind is not available now
I have two queries.
while grinding in a blender will it not grind seeds and sippe also?
Secondly as far as I remember my mother used to put only sasve and no menthya that too raw sasive ? I wonder if that was a different type or is it the same pickle.
I am glad the recipe turned out well, Yogish.
Thanks for liking the post Boregowda. Will try and write about the goodness of the ingredients you have requested.
Please do not use ripe tamarind.
Please grind the masala ingredients and not the Gooseberry.
Recipes can vary. You can try the way your mom does and I bet you will love it!
Cheers!
Shantha
Thank you for posting the recipe…I wanted to know if I can use regular tamarind extract instead of raw tamarind.
Use only raw tamarind.
Who can make 2 Kgs Bettada Nellikayi as in this Recipe for me in Bangalore