151) SALTED GOOSEBERRY UPKARI

SALTED GOOSEBERRY UPKARI

A SALTED GOOSEBERRY SIDE DISH GUARANTEED TO BRING BACK

TASTE TO YOUR TONGUE

Ingredients:

     1)    Salted gooseberry or gooseberry in brine – 20 Nos.

     2)    Garlic – 6 cloves

     3)    Hot red chili powder – 1 teaspoon

     4)    Coconut or other cooking oil – 1 tablespoon

     5)    Salt – only if required on tasting

Before Cooking:

          Bite into a gooseberry to see how salty it is. If the quantum of salt is bearable, you can cook the upkari right away. If however, the gooseberries are too salty, you need to soak them in water for 12 to 24 hours to leech out the excess salt.

To Cook:

          Crush the garlic cloves. Set a small thick cast iron wok on high heat. Pour in the oil. Tip in the crushed garlic. Lower the heat and stir till the garlic turns brown. Put in the gooseberries together with the chili powder and stir to mix it well. Now pour in half a glass of water and turn up the heat. Cover with a lid.

          When it starts to boil, turn down the heat. Stir occasionally and keep covered till all the water is gone. As you smell the gooseberries cooking, you will find yourself salivating and your stomach will start rumbling in hunger. Serve hot or cold with rice, with cherupayar kanji, with gruel or with porridge.

          You will find that salted gooseberry upkari is a blessing for convalescents who need to get back their appetite. This dish can also be safely kept fresh in the fridge for many days.

Enjoy!!!