Arai Nellikai Oorugai is a spicy and salty pickle made with star gooseberry, chilli powder, salt and oil. It has a tangy taste with slight bitterness that slowly turns flavourful as it rests. Gooseberries absorbs all the spices well and becomes soft after few days. This pickle has strong flavour and goes really well with simple meals.
This pickle is usually made during season when star gooseberry is available in plenty. It comes together quickly with few ingredients and very minimal cooking. Everyone at home enjoys it with curd rice and variety rice. It also tastes really good as a side dish for curd rice.
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About Arai Nellikai Oorugai
Arai Nellikai Oorugai is a traditional South Indian pickle made with star gooseberry. It is commonly prepared when fresh arai nellikai is available in markets. Many homes make this pickle and store it for few weeks. This pickle is loved for its unique tangy taste and simple preparation.
The texture of this pickle is firm at first then becomes soft after resting. Also star gooseberry gives tangy flavour while chilli powder adds spice and colour, fenugreek seeds gives slight bitterness and nice aroma. Oil and spices coat gooseberries well and result comes very good after few days.
You can adjust this recipe as per taste and some people like to add more chilli powder for extra spice. You can also reduce salt slightly if preferred. It can be served with curd rice, lemon rice, plain rice or even enjoyed as snack. It stays good for many days and gets over quickly at home.
I usually make this pickle whenever I find fresh arai nellikai. My family likes it mostly with curd rice and rasam rice. I have found that the flavour becomes even better after a week.
Arai Nellikai Oorugai Ingredients
- Star Gooseberry - Added star gooseberry as main ingredient and it gives tangy taste. Star gooseberry absorbs spices well and becomes soft after resting.
- Cooking Oil - Added oil for preserving pickle and it give richness. Oil helps spices coat gooseberries evenly.
- Red Chilli Powder - I added red chilli powder for spice and colour. You can adjust chilli powder as per taste.
- Turmeric Powder - Added turmeric powder for colour and mild flavor, also gives the pickle bright look.
- Fenugreek Seeds - I used fenugreek seeds for aroma and slight bitterness. It gives that traditional pickle flavour.
- Hing - Added hing for flavour and balance. Hing enhances overall taste of the pickle.
- Mustard Seeds - Used mustard seeds for tempering and flavour. Mustard seeds gives nice aroma when spluttered in oil.
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How to make Arai Nellikai Oorugai Step by Step
1.Remove the stem of each gooseberry. Rinse the gooseberries, spread in a kitchen towel and let it dry completely without any moisture at all. Transfer to a mixing bowl.
2.Dry roast fenugreek seeds cool down then coarse grind it using a mortar and pestle, set aside. Add red chilli powder to the gooseberries.
3.Add salt, turmeric powder and hing.
4.Add fenugreek seeds powder and give a good mix. Add oil to a tadka pan. Heat it.
5.Add mustard seeds and let it splutter. Add this hot oil to the mixing bowl.
6.Mix well and set aside for few hours. Then transfer to a jar, give a mix every 2 days. After about a week the pickle will be ready. The goose berries will absorb the flavour and become soft only after a week.
Serve with curd rice.
Expert Tips
- Drying - I always dry gooseberries completely before mixing, any moisture in the pickle may reduce shelf life.
- Oil - I prefer adding hot oil over spices. This helps flavours blend well together.
- Mixing - I usually mix pickle once every two days. This helps gooseberries absorb flavour evenly.
- Storage - I always store pickle in a clean dry glass jar. This helps pickle stay good for a longer time.
- Salt - Do not worry if pickle taste salty at first. Gooseberries absorb salt and flavour balance after few days.
- Spoon - I make sure to use only clean dry spoon. This prevents pickle from spoiling quickly.
Serving and Storage
Serve Arai Nellikai Oorugai with curd rice, rasam rice or plain rice. It can also be had as spicy snack and store in clean dry airtight jar. It stay good for about 2 to 3 weeks.
FAQS
1.Can I reduce the chilli powder?
Yes you can reduce chilli powder as per taste. Pickle will still come out well with milder flavour.
2.Why does the pickle taste very salty initially?
This is normal during first few days after making. Gooseberries absorb salt and flavour balance after a week.
3.Can I store this pickle in plastic container?
Glass jar is preferred for best storage. Clean dry food grade plastic container can also be used.
4.How long does this pickle take to mature?
Pickle usually take about one week to mature fully. Gooseberries become soft and flavour improves during this time.
5.Can I use regular gooseberries instead?
Yes you can use Indian gooseberries if star gooseberries are unavailable. Taste will vary slightly but still tastes so good.
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📖 Recipe Card
Arai Nellikai Oorugai Recipe | Star Gooseberry Pickle Recipe
Ingredients
- 1 ½ cups star gooseberries / arai nellikai
- ¼ cup cooking oil
- 2 tablespoon salt
- ⅛ cup red chilli powder
- 1 teaspoon turmeric powder
- ½ teaspoon fenugreek seeds
- a pinch hing
Instructions
- Remove the stem of each gooseberry. Rinse the gooseberries, spread in a kitchen towel and let it dry completely without any moisture at all. Transfer to a mixing bowl.
- Dry roast fenugreek seeds cool down then coarse grind it using a mortar and pestle, set aside. Add red chilli powder to the gooseberries.
- Add salt, turmeric powder and hing.
- Add fenugreek seeds powder and give a good mix. Add oil to a tadka pan. Heat it.
- Add mustard seeds and let it splutter. Add this hot oil to the mixing bowl.
- Mix well and set aside for few hours. Then transfer to a jar, give a mix every 2 days.
- After about a week the pickle will be ready. The gooseberries will absorb the flavour and become soft only after a week.
- Serve Arai Nellikai Oorugai with curd rice.
Notes
- Drying - I always dry gooseberries completely before mixing, any moisture in the pickle may reduce shelf life.
- Oil - I prefer adding hot oil over spices. This helps flavours blend well together.
- Mixing - I usually mix pickle once every two days. This helps gooseberries absorb flavour evenly.
- Storage - I always store pickle in a clean dry glass jar. This helps pickle stay good for a longer time.
- Salt - Do not worry if pickle taste salty at first. Gooseberries absorb salt and flavour balance after few days.
- Spoon - I make sure to use only clean dry spoon. This prevents pickle from spoiling quickly.
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