Bettadanellikayi Uppinakayi is a pickle prepared using Indian Gooseberry. Indian Gooseberries are available in the Winter just after Diwali festival. People pickle them during this time to last for the whole year.
Cuisine: Karnataka
Ingredients:
2 Cups Nellikayi / Indian Gooseberry pieces
½ Cup Salt
2tsp Mustard Powder
1tsp Menthya / Methi / Fenugreek Powder
4 – 5tbsp Chili Powder
½ tsp Hing / Asafoetida
½ tsp Turmeric Powder
Seasoning:
4tbsp Oil
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Method:
Mix Nellikayi with Salt and leave it aside for 2 to 3 days.
Add the other ingredients and mix well.
Heat Oil and add Mustard Seeds and when they splutter add Hing. Let it cool. Add this seasoning to the pickle and mix well.
Serve with Curd rice or plain Rice.
Dear Shantha
I am so delighted to find your blog. Your nallikai/makaliberu uppinkai is just like how my mother used to make. Couldn’t find this recipe anywhere on YouTube. All recipes recommend frying amlas, add bellulli (Andra style) or it is north Indian recipe with ajwain and sounf. My mom is from Mysore.
We don’t get makaliberu and hunisekai in US. So I have to be satisfied with just shunt mavu. Good job Shantha!
Hi Hema,
I am glad you found the recipe that you wanted! Please keep visiting.
Regards,
Shantha
Hello Ms.Shanta, am planning to try this, I have a quick question, the mustard powder and Fenugreek powder used in the pickle are roasted or raw ma’am?
Hi Sushma,
Please use raw Mustard and Fenugreek.