NELLIKAI THUVIYAL

 NELLIKAI THUVIYAL  

 

During one of our visits to Chennai, we were invited by our friends to their house for breakfast. Along with the hot dosas was served a chutney for accompaniment which was quite delicious. I was then told it was Nellikai Thuviyal.

As I had guessed, it was made of gooseberries! I also came to know that there is a difference between thuviyals and chutneys, when I asked her this question.  I was told that generally thuviyals are more thick and coarse than chutneys and have lentils in them. 

So today's recipe is for Nellikai Thuviyal, made with health-filled gooseberries, which I learnt that day. 

As you may know gooseberries are called Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi and Avalo in Konkani, my mother tongue. 

Gooseberries are supposed to be rich in Vitamin C. In these days of the Covid 19 pandemic, gooseberries can well serve as immunity-boosters. 

Elsewhere in this blog you will find recipes for dishes made with gooseberries such as:-

• Nellikai Thayir Pachadi
• Avale Kadi
• Nellikayi Chitranna

I hope you will enjoy this simple but tasty accompaniment for your breakfast dosa/idli.

Ingredients:-

• Nellikai ( Gooseberries),  5
• Urad Dal, (Black Gram Dal), 2 tbsp
• Coconut, cut into small pieces, 2 tbsp
• Byadgi Dry Red Chillies, 5
• Hing ( Asafoetida Powder), 1/4 tsp
• Salt, to taste
• Oil, 2 tsp 

For Seasoning

• Mustard Seeds, 1/4 tsp
• Urad Dal, (Black Gram Dal), 1/4 tsp
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:-

Wash and de-seed the gooseberries and roughly chop them

In a small pan, heat 1 tsp of oil and roast the Urad Dal and the Byadgi dry red chillies till the dal turns golden brown and the chillies become crisp

To this add the asafoetida and sauté for a few seconds

Next add the coconut pieces and sauté for 30 seconds

Remove from the gas and allow this to cool

Heat 1 tsp of oil in the same pan, and sauté the chopped gooseberries for about 1 minute

Keep aside and allow this to cool

In a small mixer jar, do the initial grinding -on pulse mode - of the roasted Urad Dal, dry red chillies, coconut pieces, asafoetida powder and salt to taste 

Next, add the roasted gooseberries to the same mixer jar and grind once again to a coarse paste, adding just the required amount of water, to make the Nellikai Thuvaiyal

Lastly, heat 1 tsp of oil in the small pan and on medium heat add the mustard seeds and when they splutter add the Urad Dal and sauté till it changes colour

Add the curry leaves and sauté for a few seconds

Add this seasoning to the Nellikai Thuvaiyal

Serve as an accompaniment to dosa/idlis

If you have tried out this dish and liked it, please do leave a comment in this blog. Thank you!