“Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (kochla nonche) / Gooseberry-Lemon-Ginger-Green Chilly Pickle (chopped pieces) with a dash of Curry Leaves (Kadipatta/Karbev) Flavor - 2” … A very spicy pickle that tastes awesome with bhakri or peja … I had posted similar nonche / pickle before, but this time I made some small changes and prepared kochla nonche (finely chopped pieces) and this one tickles the tastes buds much more than previous one .... Spicillicious …
** Pickle as I have mentioned end times goes a long way when served a little bit at the corner on your plate. It tickles the palate and makes the lunch/dinner that much more delicious. I have written a lot about pickles specially the story behind this particular pickle, so I will not repeat it all over again, but will share the link to the previous pickle post of the same at the bottom of this recipe and you can check out on it going through that link. The pickle by large remains the same except for minute changes. In this pickle, I have brined the amla for a week ie allowed it to rest in salt water for a week and then used it to pickle. Also I have used lemon cut into small pieces along with a few squeezed out for juice instead of adding juice only. Again instead of adding pieces of green chilly and ginger I have made very small / fine pieces which we call kocholu in Konkani this time. My hubby who always gives me sound advice on food, told me last time when he ate the green chilly piece from pickle, Why don’t you make this into coarsely crushed texture as you do for "Thechha". Thechha is a famous Maharashtrian green chilly side dish served with bhakri which I have posted before where in coarsely crushed ingredients are used and my hubby simply loves it. well that’s it this time I followed his advice or should I say demand and mad it with fine pieces, and I must congratulate him for doing so. The pickle tastes simply awesome though very spicy I must say, but with bhakri during winter season it is really a pleasure to relish the same.
** Here is my Method of preparing “Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (kochla nonche) / Gooseberry-Lemon-Ginger-Green Chilly Pickle (chopped pieces) with a dash of Curry Leaves (Kadipatta/Karbev) Flavor - 2” … My Own Style .....
** Ingredients :
Brined (Mittagallele) - Amla / Avalo / Gooseberry / Nellikayee : 10-12 large sized
Green Chillies / Tarni Mirsanga / Hirvi Mirchi : 15-20 less spicy ones.
Adrak / Alley / Ginger : 75 gms (Approximately)
Lemons / Limbiyo / Nimboo : 6 + 2 large sized
Curry Leaves / Kadipatta / Karbev : 25-30
Kala Namak / Rock Salt Powder : about 3-4 tblsp. (you can use any salt)
Mustard Oil / Rai ka Tel / Sasive Yenne : ½ cup
** For Masala :
Whole Mustard seeds / Rai / Sasam : 1 tsp
Split Mustard Yellow seeds : 4 tblsp
Coriander Seeds / Kothimbir / Dhania : 2 tblsp
Methi / Fenugreek : ½ - 1 tsp
Fennel Seeds / Badisep / Saunf : 1 tblsp
Turmeric / Haldi Powder :1 tsp
Asafoetida / Hing : 1-2 tsp (depending upon its aroma)
** Preparing of Amla / Avalo / Gooseberry / Nellikayee for the Pickle : This time I have brined the Amla / Avalo and used the same as many a times when I buy them in bulk I store them in brined condition which lasts for year and can be used as and when needed. In olden days Amla was seasonal and not available throughout the year unlike now a days it is almost available almost all round the year, so there is absolutely no need for preserving the same. But yes, I do brine as many a dishes prepared using brined ones taste awesome compared to fresh one.
** This time I have used the brined ones, you can do the same if you doing the same or else follow the method given below. Just cut them into segments and cut them into small pieces. Discard the inner seed and keep the cut pieces ready aside.
** If not using Brined ones wash and wipe the amlas clean. Put them in a vessel and cook on steam in a steaming container / pedavana for 10 minutes. You can also slice them to pieces and microwave them for 2 minutes (I sometime microwave the amlas). The amla should just be cooked and not get too softened, there should be no trace of water. Cut them into segments when steamed and cooled, discard the inner seeds. Keep them aside to cool completely.
** Preparing of Green Chillies, Ginger and Curry leaves for the Pickle : Wash and wipe the chillies, ginger and curry leaves dry with a cloth. There should be no trace of water. Trim off the stems and cut the chillies into pieces. Scrap off the outer skin of ginger and cut them into cubes.
** Add in the ginger pieces into a chopper machine and coarsely make it into small bits, now add in the green chillies and the curry leaves and continue to run till all ingredients are very finely chopped. In Konkani we call this Kochlache meaning cutting into very fine pieces. You can check the picture I have added on.
** Note : I have used the light colored less spicy long green chillies available in Mumbai as shown in the picture. You can use any fresh one's but do adjust them according to the spicy level as the darker shaded green chillies are sometimes very spicy.
** Note : Addition of ginger is optional, you can leave it out if you do not wish to add the same. It does not change the taste of the pickle. I added on as it is healthy and we like eating tender ginger pieces.
** Preparing the Lemons : Wash and wipe the lemons clean. Use lemons that have smooth and thin skin without traces of blackened spots. Cut 6 lemons into small pieces retaining the remaining two for later use. Check the same as shown in the picture. Keep this aside ready.
** Note : Always use a sharp stainless steel knife for cutting of lemons or other ingredients. Sometimes using of Iron knife leads to blackening of the lemons which is avoidable.
** Now in a wide bowl add in the amla pieces, lemon pieces and the finely chopped green chilly-ginger-curry leaves and mix well.
** Roasting of the Ingredients for the preparation of Pickle : In a thick bottomed kadai dry roast Whole Mustard seeds (Rai / Sasam), Split Mustard Yellow seeds, Coriander Seeds (Kothimbir / Dhania), Methi (Fenugreek seeds), Fennel Seeds (Badisep / Saunf), each one separately for a few minutes each. Keep the flame slow while roast otherwise, the ingredients turn bitter. They should be well roasted and crunch, that's it. Once each ingredient is roasted keep them separately to cool down.
** Note : If you have access to Sunlight, you can put them in hot sunlight too instead of roasting and use the same in the pickle. The usual method is to sun dry them, but I have no access to sunlight so I always use the roasting method.
** Grinding Method of the Masalas for the Pickle : Add the roasted whole mustard seeds, coriander seeds, methi seeds and the fennel seeds into the mixer grinder and grind to a semi coarse powder. Finally add in the Split Mustard Yellow seeds and pulse grind twice of thrice. You just need to crush and not powder the dal, that'it. Remove the powder and add it to the finely chopped ingredients in the wide bowl.
** Tempering : Heat the mustard oil in a pan, once it reaches the smoking point remove from fire and then add in the haldi powder and hing powder. Now add in the roasted and powdered mixture and mix well. Immediately pour this over the Ingredient mixture prepared above and mix well with a clean dry spoon. Add in the salt to taste too and mix well. The mixture should be well mixed so that the oil gets evenly mixed with powder.
** Now cut the remaining 2 lemons into two and squeeze out fresh juice from them. Do not try squeezing them with too much force, lest the bitterness of the skin gets added on to the pickles. We need the fresh juice only, add this juice to the pickle and mix well. Level the pickle well with the back of the spoon while tightly pressing it down. This helps the juices to get embedded within well and also release the juice out of the lemon pieces. If you want a little bit of additional thinner masala for the pickle add in ¼ cup of boiled and cooled water and mix well.
** Cover the pickle with a tight lid and keep it aside for some time, say about 6-8 hours. Once again mix the pickle well, then put it in a sterilized glass bottle and fasten with a tight lid. Leave the jar aside for a 2-3 days and then the pickle is ready to be used. Always use a fresh clean stainless steel spoon to remove the pickle from the bottle. Personally I recommend storing a some of the pickle in a small bottle and keeping it refilled to avoid opening the whole lot each time you want to serve.
** “Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (kochla nonche) / Gooseberry-Lemon-Ginger-Green Chilly Pickle (chopped pieces) with a dash of Curry Leaves (Kadipatta/Karbev) Flavor” is done and ready to be served. Serve this as a tongue tickler along with other dishes and you will really enjoy its tastes, especially if the dishes are like dosa, paratha, peja, roti etc. The pickle tastes awesome with Jowar, Bajra, Nachani or any other Bhakri during winter season along with some coarsely crushed onion pieces.
** Do try out this pickle, if you are fond of spicy pickles or chilly pickle, but beware they are very spicy and trust me they have to be prepared in that manner, so a little bit of it is sure to go a long way when served. I add in a small spoon of this topped on fresh homemade curds and enjoy them with aloo parathas or any other roti, even on curd rice it tastes superb. Yummy, they taste great that way and also the spice level gets cut down.
** Note : For this particular pickle mustard oil brings out the best taste to the pickle, though you may add in any other oil of your choice too. I have always added on mustard oil, so frankly I have no idea how the pickle tastes with any other oil. I always put in the refrigerator as Mumbai heat and humidity is unpredictable. This pickle remains good for a 2-3 months at room temperature, if taken proper care while preparing, but in Mumbai the heat and humidity is too much and pickles always somehow do not remain well. Again, the quantity of oil added too counts. If add in a little bit more it does remain good but then it is not good for the health. In order to avoid all these hazels I always store the bottle in fridge and it remains good for over 6 months for me.
** For the recipe of "Amla-Green Chilly-Ginger Pickle-1" recipe, you can also check out on the link given below, this recipe includes green chilly pieces while the remaining method remains almost the same. Also here I have added in lemon juice only, but for the recipe above I have added in both the juice and the pieces too. Do check out the following recipe too and chose whichever you find is suitable for you.
** You can use the search option for "Pickle " where you will get many more pickle recipes. Do try out various types to relish with your family and friends. Also remember to me a feedback if possible.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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