Bettadanellikayi Uppinakayi is a pickle prepared using Indian Gooseberry. Indian Gooseberries are available in the Winter just after Diwali festival. People pickle them during this time to last for the whole year.
2 Cups Nellikayi / Indian Gooseberry pieces
½ Cup Salt
2tsp Mustard Powder
1tsp Menthya / Methi / Fenugreek Powder
4 – 5tbsp Chili Powder
½ tsp Hing / Asafoetida
½ tsp Turmeric Powder
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Mix Nellikayi with Salt and leave it aside for 2 to 3 days.
Add the other ingredients and mix well.
Heat Oil and add Mustard Seeds and when they splutter add Hing. Let it cool. Add this seasoning to the pickle and mix well.
Serve with Curd rice or plain Rice.