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Gooseberry, a rich source of vitamin C, is pickled for storage purposes.
Published On: 13 Jun 2010
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Dry saute mustard seeds, fenugreek and cumin seeds in a pan. Grind the ingredients to a fine powder and keep aside.
Wash the gooseberries well and wipe dry with a cloth.
Heat 2 tbsp of oil in a pan and saute the gooseberries for sometime. Remove the gooseberries and keep aside. Be careful not to fry the gooseberries too much.
In the remaining oil, fry crushed garlic and remove the vessel from fire.
Add turmeric powder, chilly powder, previously powdered mustard mix, asafoetida powder and required salt. Mix well.
When the mixture has cooled down, add fried gooseberries. Stir well and transfer the contents, tightly pressed, into a glass jar. Close with a tight lid.
Do not touch the jar for one full week. After a week, open the jar and check whether oil has accumulated on the top. If the oil is less, heat some extra oil, fry some crushed garlic and pour over the pickle when the oil has cooled down. Stir the pickle with a dry ladle and close the jar.
In three weeks time, gooseberry pickle is ready for use.
Tips:- 1)Instead of small gooseberries which are usually much bitter, large ones are preferred.
Those who prefer sour taste can add vinegar to the masala while frying.
I tried the same whatever said in this website and it came out very good as well. Thanks to you and keep up your good work.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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