NELLIKAI SAARU

 NELLIKAI SAARU

The other day at the dept store I came across some fresh gooseberries and was tempted to buy some.  These are commonly available during winter. Gooseberries are called Nellikai in Kannada, Amla in Hindi and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. This article explains the numerous benefits gooseberries have for our health.

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

• Nellikai Thuviyal 
• Nellikai Rasam 
• Nellikayi Chitranna

Today's recipe is for Nellikai Saaru which I have adapted from Nellikai Saaru in Santrupti Kitchen.

We had this with hot steamed rice for lunch recently and it tasted awesome!! 

Ingredients:-

• Nellikai (Gooseberries), 3
• Bengal Gram Dal (Channa Dal), 1 tsp
• Coriander Seeds, 1 tsp
• Black Pepper, 1 and 1/2 tsp
• Green Chillies, 2
• Cumin Seeds, 1/2 to 3/4  tsp
• Ginger, 1/2 " piece
• Curry Leaves,  a sprig
• Tomatoes, 2
• Jaggery, grated, 1 tsp
• Coriander Leaves, chopped, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Ghee, 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Byadgi Red Chilli, broken into halves, 1 
• Ghee, 1 tsp

Method:-

Wash the gooseberries, take out the seeds and discard them. Chop the gooseberries into pieces 

Chop the tomatoes and the coriander leaves

In a small pan, heat 1 tsp of ghee and on medium heat add the channa dal, coriander seeds, black pepper and green chillies. Saute till the dal changes colour and it goes off a good aroma

Next add and saute the chopped ginger, and curry leaves. Then add the chopped gooseberries and tomatoes. Saute for a 1- 2 minutes. Remove from the pan and allow this to cool.

Transfer the above to a mixer jar and grind to a smooth paste adding the required amount of water

Next transfer the ground paste to a vessel, add the water from the mixer jar and adjust the consistency by adding more water as required to get a saaru-like consistency

Add turmeric powder and salt to taste, grated jaggery, mix well and bring to a boil, stirring from time to time. 

To this add the chopped coriander leaves and a few torn curry leaves and switch off the gas. 

In a seasoning pan, heat 1 tsp of ghee and on medium heat add the mustard seeds

When they splutter add the asafoetida and the broken red chilli and saute for a few seconds

Pour this seasoning to the Nellikai Saaru

Serve with hot steamed rice