DATES GOOSEBERRY PICKLE

This is a sweet and tangy pickle with a unique combination of Amla and dates. Amla or gooseberry is a vitamin C rich fruit. It is rich in vitamins and minerals, nourishes the brain, good for healthy hair, good for skin and it has many other health benefits. Dates can provide many health benefits, they are high in iron content and flourine. Consuming dates regularly lowers the cholestrol levels. This pickle is a complete source of good health.

Ingredients

10-12 gooseberries

10-15 dates without seeds

1 lemon sized tamarind

150 gms chilly powder

1teaspoon turmeric powder

50 gms jaggarey

salt to taste

Seasoning Ingredients

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

5-6 red chillies

1 teaspoon bengal gram

1/2 teaspoon asafoetida

10 garlic cloves

curry leaves

Method

Boil gooseberries and dates in 250ml of water for 10-15 minutes, once the fuits become soft add chilly powder, turmeric powder, jaggarey and salt. Mix them well.

Now heat oil in a pan, put all the seasoning ingredients and fry them.

Finally add the seasoning to the boiled fruits mixture.

PULI INJI

Puli inji is a must recipe on the sadya menu during the Onam festival and any auspicious occasions in Kerala. It has three striking flavours in it, ginger, tamarind and jaggery which gives a unique taste of sweetness and sourness.

Ingredients
1/4 Kg - Ginger ( chopped into small pieces)
1/2 Kg - Jaggeri

1/4 Kg - Tamarind

8-10 green chillies (chopped into small pieces)

4 tbsp  red chilly powder

1 tbsp turmeric Powder

2 tbsp fenugreek seeds (roasted and Powder)

1 tbsp asafoetida powder

Salt to taste                                                                                               

Seasoning Ingredients                                          

1 tbsp mustard seeds
1 tbsp bengal Gram
1 tbsp fenugreek seeds
1 tbsp black Gram
6-8 red chillies
curry leaves


Method
Take 1/4 kg tamarind (Puli) and boil in half liter water & cook well.

Let it cool down, after 1 hour squeeze the tamarind well & take the tamarind pulp into a bowl.

Now heat oil in another vessel, put all the seasoning ingredients, then add ginger pieces and green chillies and fry them for 5-10 minutes.

Now add the tamarind pulp, salt, turmeric powder, chilly powder and cook for 15 minutes, now add jaggarey and cook till it reaches to a thick consistency. Finally add the asafoetida and fenugreek powder, mix well and turn off the stove.