Bettada Nellikayi Rasa

Whole Indian Gooseberries pickled in raw Tamarind extract.  Bettada Nellikayi Rasa pickle is prepared in regions of Mysore and Bangalore.

Cuisine: Karnataka

Time Required: 1 Hour

Indian Gooseberry Pickle Magaliberu
Picture – Gooseberries, Mavinakayi Shunthi, Raw Tamarind (left), Magaliberu (right)

15 Indian Gooseberries
500 gms / 30 – 35 pieces Raw Tamarind
4 ten inches Magali beru/Decalepis hamiltonii/Swallow Root
6 – 7 5 inches Mavinakayi Shunthi/Mango flavored Ginger
½ Raw Green Pepper
1½ Cup Salt
20 – 25 Dry Red Chilies
1tbsp Mustard Seeds
1½ tbsp Methi/Fenugreek Seeds
1tsp Oil
1tsp Asafoetida
2 one inch size Turmeric Root

To Serve:
1tbsp Oil
½ tsp Mustard Seeds
A pinch of Hing/Asafoetida
½ teaspoon Turmeric Powder

Wash Gooseberries, Raw Tamarind, Magali Beru, Mavinakayi Shunthi and Green Pepper and dry them on a cloth.  Boil 2 Cups of Water with ½ Cup of Salt and let it cool.

Crush Gooseberry one by one using a stone as shown in Picture1 and keep it aside.  Peel Magali Beru and Mavinakayi Shunthi and chop into small pieces.

Indian Gooseberry Pickle tamarind
Picture1 – Crushed Gooseberry (left), Chopped Magali Beru, Mavinakayi Shunthi with Green Peppercorns

Take out the stems from the Tamarind and grind it to a paste in the blender.  Add Salt water little by little and grind it.  Remove from the grinder and squeeze out the water.  Sieve the water and keep it aside. (Picture2)

Indian Gooseberry Pickle
Picture2 – Tamarind Extract

Heat Oil and fry Mustard Seeds, Methi, Asafoetida and Turmeric Root separately.  Grind these to a powder.  Grind Red Chilies separately to a powder.  Add these two powders to the Tamarind extract and let it soak for half an hour.  Grind this mixture again.  If the mixture is too thick add more Salt water (ensure that the Salt water is boiled and cooled).

Indian Gooseberry Pickle
Picture3 – Pickle Masala Paste

Mix crushed Gooseberries, Tamarind Masala, Magali Beru, Mavinakayi Shunthi, the remaining Salt and Green Pepper.  Store in dry, airtight containers.  Preferably store in the refrigerator.

Indian Gooseberry Pickle
Picture4 – Gooseberry Pickle

To Serve:
Remove some pickle to a cup.  Heat a tablespoon of Oil and add ½ tsp Mustard Seeds and when they splutter add a pinch of Hing/Asafoetida and ½ teaspoon Turmeric Powder.  Mix well and serve with hot Rice or Curd Rice.