Arinellikka or star gooseberry it is called, bit sour in taste. It does not become soft when it is ripe. When it is ripe, it starts falling down from the branches. During school days, we used to eat the same with salt and chilli powder like we eat the Guava, Peru,Amrud in Mumbai. We also make pickle out of this and I love to eat it with rice and curd. We can make chutney also out of this. It is available during April-May & August - September.
Let us look at the recipe now:
Ingredients:
100 gms arinellikka, star gooseberry
2 tbsp red chilli powder (adjust according to your requirement)
salt as per taste
Tadka, seasoning:
3 tbsp gingelly oil, coconut oil or normal oil
1 tsp mustard seeds
few curry leaves
few methi seeds
a pinch of asafoetida
Method:
wash and pat dry the gooseberry
heat oil in kadai
add the mustard seeds, methi seeds, asafoetida,
when it crackles, add the curry leaves
add the gooseberry, salt and saute them till soft.
switch off gas
add the chilli powder, mix well, allow to cool.
serve with dal rice, curd rice
You can also pickle them by just putting in salt water.
 |
| star gooseberry pickle, arinellikka pickle |
Let us look at the recipe now:
Ingredients:
100 gms arinellikka, star gooseberry
 |
| arinellikka, star gooseberry |
2 tbsp red chilli powder (adjust according to your requirement)
salt as per taste
Tadka, seasoning:
3 tbsp gingelly oil, coconut oil or normal oil
1 tsp mustard seeds
few curry leaves
few methi seeds
a pinch of asafoetida
Method:
wash and pat dry the gooseberry
heat oil in kadai
add the mustard seeds, methi seeds, asafoetida,
when it crackles, add the curry leaves
add the gooseberry, salt and saute them till soft.
switch off gas
add the chilli powder, mix well, allow to cool.
serve with dal rice, curd rice
You can also pickle them by just putting in salt water.
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