NELLIKAI CHUTNEY

 NELLIKAI CHUTNEY

This is the time of year when Indian Gooseberries are available in plenty. These are called  Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani.

As we had gooseberries readily available, I decided to prepare an easy to make yet delicious chutney with them to go with the breakfast dosas! 

We have been told that even in ancient times our rishis knew about the many health benefits of amla. This article details some of the health benefits  of gooseberries. 

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

• Nellikai Gojju
• Nellikai Saaru
• Nellikai Thayir Pachadi 
• Avale Kadi 
• Nellikayi Chitranna

Today's recipe is for Nellikai Chutney. For this you can add green chillies as per your taste. The addition of asafoetida and jaggery enhances the taste of this chutney. Overall this goes great as an accompaniment to our usual breakfast fare of idlis and dosas. 

I hope you will try this out and am sure that  you will like it as much as we do! 

Ingredients:-

• Large -sized Nellikai (Gooseberry), 2
• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2-3
• Asafoetida, (Hing), 1/8 tsp
• Jaggery, grated, 1 tsp
• Salt, to taste

For  Seasoning:-

• Mustard Seeds, 1/4 tsp
• Urad Dal, 1/2 tsp
• Dried Red Chilli, 1- broken into halves
• Curry Leaves, 6-8
• Oil, 1 tsp 

Method:-

Wash the gooseberries, chop them and discard the central seed

In a mixer jar, grind together the gooseberries, fresh coconut gratings, green chillies, asafoetida, jaggery, and salt without adding any water- to a coarse paste

Now add 1/4 cup of water and grind once again to get a thick chutney

Transfer the chutney to a bowl

Heat oil in a seasoning pan and on medium heat add the mustard seeds and when they splutter, add the urad dal and saute till the dal changes colour. Next add the broken red chilli and the curry leaves and sauté for a few seconds.

Pour this seasoning onto the chutney

Serve the Nellikai Chutney as an accompaniment for idli, dosa etc 

 

NELLIKAI GOJJU

 NELLIKAI GOJJU

I make it a point to buy whatever fruits and veggies are available in a particular season. The winter months brings out the gooseberry in plenty here in Bengaluru. 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. They are rightly termed a "great addition to a healthy diet."  . Please check out this article, " 8 Impressive Health Benefits of Gooseberries".

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

• Nellikai Thayir Pachadi
• Avale Kadi
• Nellikayi Chitranna

Today's recipe is for  "Nellikai Gojju"  which I have adapted from Chitra Amma's Kitchen. This is a traditional dish from Karnataka. 

You can tweak the spice levels to suit your taste. Though seasoning the dish is optional, I have chosen to add a seasoning of mustard seeds and curry leaves which adds to the flavour of the Nellikai Gojju. 

We tried it out recently and it tasted very yummy as an accompaniment with hot steamed rice!

Ingredients:-

• Nellikai (Gooseberries), 10-12 or about 300 grams
• Turmeric Powder, 1/4 tsp
• Jaggery, size of a lemon
• Salt, to taste

For The Masala:-

• White Sesame Seeds, (Til), 2 tbsp
• Split Black Gram Dal (Urad Dal), 2 tbsp
• Cumin Seeds,(Jeera), 1 tsp
• Fenugreek Seeds, (Methi), 1/4 tsp
• Byadgi Red Chillies, 3 
• Fresh Coconut Gratings, 2 tbsp
• Oil, 1/2 tsp

For the Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Oil, 1 tsp 

Method:-

Wash the gooseberries and pressure cook them in a vessel with adequate water adding salt and turmeric powder for 1 whistle. The gooseberries need not be de-seeded.

Once the cooker cools, remove the vessel with the cooked gooseberries and keep aside 

In a pan, dry roast the white sesame seeds on medium heat till they splutter, keep aside.

In the same pan, heat 1/2 tsp of oil and roast the urad dal, cumin seeds, fenugreek seeds and chillies till the dal changes colour and they give off a good aroma

Remove from the pan and allow this to cool

In a mixer jar, grind the roasted ingredients along with fresh coconut gratings adding the required amount of water to a smooth paste. Keep aside

Add the ground masala/paste and jaggery to the cooked gooseberries, mix well

To this add water as required to get the desired consistency and bring to a boil 

Cook on medium heat, stirring from time to time till the gravy thickens

Check for salt and add, if required

Heat 1 tsp of oil in a small pan, on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds. Pour this seasoning on to the Nellikai Gojju

Transfer to serving bowl and serve as an accompaniment with hot steamed rice

INSTANT AMLA MURABBA

 INSTANT AMLA MURABBA 

Gooseberries are reputed to have many properties that make them beneficial to our health. They are considered particularly useful in boosting our immunity. This article explains the numerous benefits gooseberries have for our health.

This is the season for gooseberries in India. The Indian Gooseberry is called Amla in Hindi, Nellikai in Kannada, and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

• Nellikai Thuviyal 
• Nellikai Rasam 
• Nellikayi Chitranna
• Nellikai Saaru

In our Indian cuisine, "murabba" is a preserve made with fruit. This can be made with either sugar or jaggery. Traditionally, like pickles, it takes several days to make murabba. Today's recipe is for the instant version of murabba made with gooseberries and jaggery, with spices to add to the flavour. 

It is advisable to select gooseberries that are unblemished and fresh. The colour of the murabba will depend on the colour of the jaggery you use. It is preferable to use the darker varieties of jaggery. 

Since this is the instant type, it is better to make smaller quantities and finish it within a week or ten days. 

We loved this and hope you will too. 

Ingredients:-

• Amla ( Gooseberries), 500 gms
• Jaggery, grated, 500 gms
• Water, 3/4 liter
• Cinnamon Sticks, 3 
• Cloves, (Laung)  6
• Cardamom Powder, 1/2 tsp 
• Dry Ginger Powder, 1 tsp
• Lemon Juice, from 1 lemon

Method:-

Wash the gooseberries and pat them dry with a clean kitchen towel

Pierce them with a fork on all sides (so that they can absorb the jaggery syrup and spices better) 

Heat 3/4 liter of water in a large vessel and when it boils add the gooseberries

Lower the flame and let it cook on medium heat for 7-8 minutes

Switch off the gas and remove the cooked gooseberries to another vessel, leaving the water behind

To this water, add the grated jaggery and heat this till the jaggery melts completely

Filter this jaggery water through a strainer to get rid of impurities, if any

Transfer this jaggery water back to the first vessel

Heat the jaggery water and when it boils add the cinnamon sticks, and cloves, 

Continue to heat the jaggery water for 15 minutes or till it thickens 

Now add the cooked gooseberries and cook covered on medium heat for about 20-25 minutes

Once it thickens, switch off the gas and add the cardamom powder and dry ginger powder

Mix gently and finally add the juice of a lemon 

Remove from the stove and allow the Amla Murabba to cool to room temperature 

Once it is cooled, transfer the Amla Murabba to a air tight glass jar 

NELLIKAI CHUTNEY

 NELLIKAI CHUTNEY

This is the season for gooseberries which are called Nellikai in Kannada. These are called 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
• Nellikai Saaru

Since I had recently made Nellikai Saaru, I had some more gooseberries at home. I then decided to make Nellikai Chutney from our Karnataka cuisine. This is a dry chutney that goes well with rice or idli-dosas. I had learnt this long ago from one of our neighbors who is from Tumkur. 

We had this with our breakfast dosas and the chutney tasted very yummy! 

I am sure you will enjoy this Nellikai Chutney when you try it out. 

Ingredients:-

• Nellikai (Gooseberries), large-sized, 5
• Mustard Seeds, 1 tsp
• Methi (Fenugreek) Seeds, 8-10
• Urad Dal (Black Gram Dal), 1 tsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 4
• Green Chilli, slit, 1
• Turmeric Powder, 1/2 tsp
• Coriander Leaves, a handful 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the gooseberries and chop them, discarding the seeds

Wash the coriander leaves and remove them from the stems and pat them dry 

In a kadhai, heat oil and on medium heat add the mustard seeds

When they splutter add methi seeds, urad dal and curry leaves  and sauté till the dal changes colour

To this add the Byadgi Red Chillies and green chilli and sauté 

Next add the chopped gooseberries and turmeric powder and mix well

Saute for 2-3 minutes till the gooseberries get done. Take care not to overcook them.

Switch off the gas and add the coriander leaves 

Remove all these roasted ingredients to a plate and allow it to cool

Once they are adequately cooled, transfer to a small mixer jar

Add salt as required

Grind in pulse mode, without adding any water, to make a coarse chutney 

Transfer to serving bowl

Serve the Nellikai Chutney with idli, dosa or rice.

NELLIKAI SAARU

 NELLIKAI SAARU

In these Covid 19 days, vegetables and fruits that are useful to build our immunity are in much demand- far more than before, perhaps. This article in Gigadocs lists super foods that can help build immunity to fight Covid 19. 

One such is Gooseberry which has many health benefits. In my house we have been using gooseberries since we were kids so this is nothing new for us.

Gooseberries are called Nellikai or Nellikayi in Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani. 

Naturally, elsewhere in this blog, you will find recipes for dishes made with health-filled gooseberries, such as:-

• Spicy Amla Chutney
• Nellikai Thayir Pachadi
• Nellikayi Thokku
• Nellikayi Chitranna

Today's recipe is again from my Home State of Karnataka and is called Nelliaki Saaru. As you know, saaru is a rasa-like accompaniment for hot steamed rice served for lunch or dinner. I have adapted this from the YouTube video for  "Nellikai Saaru" by Veg Recipes of Karnataka. 

We loved this aromatic and tasty Saar and think you will like it too! 

Ingredients:-

• Nellikai (Amla/ Gooseberries), large-sized, 3
• Fresh Coconut Gratings, 1/4 cup
• Toor Dal, (Slit Pigeon Peas),  2 tsp
• Urad Dal,(Black Gram Dal),  1 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper, a few.  5
• Methi Seeds, 1/8 tsp
• Mustard Seeds, 1/8 tsp
• Green Chillies, 4, or to taste
• Curry Leaves, 5-6
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Broken Red Chilli, 1
• Asafoetida, a big pinch
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash the nellikai (gooseberries) thoroughly and chop them, discarding the seeds

Heat 1 tsp of oil in a kadhai and on medium heat roast the toor dal, urad dal, coriander seeds, cumin seeds, black pepper, methi seeds, and mustard seeds. Roast this till the dals change colour and the spices give off a good aroma. 

Transfer these roasted ingredients to a small mixer jar

To this add the chopped gooseberries and fresh coconut gratings, salt and turmeric powder

Grind this to a smooth paste adding water as required

Transfer this paste to a kadhai and add 2 cups of water. Mix well

Bring this to a boil and then let it simmer for a few minutes

Heat 2 tsp of oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli, asafoetida ( hing) and a few curry leaves

Saute for a few seconds

Pour this seasoning onto the Nellikai Saaru 

Switch off the gas and add finely chopped coriander leaves

Transfer to serving bowl

Serve the Nellikai Saaru with hot steamed rice 

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! 

NELLIKAI THAYIR PACHADI

 NELLIKAI THAYIR PACHADI 

This is the time of year when Indian Gooseberries are available in plenty. These are called  Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani.

Today's dish is called Nellikai Thayir Pachadi, Thayir being the Tamil word for curds. It is a curd based raita-like side dish served with the main meal. In today's really easy to make recipe, we grind together the gooseberries and spices and mix this with fresh curds. 

We have been told that even in ancient times our rishis knew about the many health benefits of amla. This article details some of the health benefits  of gooseberries. 

Traditionally they have been used in South Indian cooking, so elsewhere in this blog you will find other dishes made with gooseberries such as:-

• Nellikai Rasam
• Avale Kadi
• Nellikayi Chitranna
• Nellikayi Thokku

For best results, we should use fresh curds when we make this dish. 

Nellikai Thayir Pachadi goes great with hot steamed rice and spicy rasam.

Ingredients:-

• Nellikai ( Gooseberries) , 5
• Thayir ( Fresh Curd), 1 cup
• Mustard Seeds, 1/4 tsp
• Fresh Coconut Gratings, 2 tbsp
• Green Chillies, 3
• Salt, to taste

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 6-8
• Oil, 1 tsp

Method:-

Wash and de-seed the gooseberries and chop them into pieces

In a small mixer jar, grind together the chopped gooseberries, mustard seeds, green chillies and fresh coconut gratings to make a smooth paste adding just the required amount of water 

In a bowl, whisk the fresh curds and to this add the ground paste just prepared and salt to taste

Mix well together 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the curry leaves and sauté for a few seconds

Switch off the gas and add this seasoning to the Nellikai Thayir Pachadi

Serve as a side dish to the main meal with steamed rice and rasam

NELLIKAI RASAM

NELLIKAI RASAM

Nellikai or Nellikayi is what gooseberries are called in Tamil and Kannada. We call them Aavalo in my mother tongue, Konkani. They are called Amla in Hindi. This happens to be the right season for gooseberries and we see them in plenty in the vegetable markets in Bengaluru where I live.

Elsewhere in this blog, you will find recipes with gooseberries such as Nellikayi Chitranna , Nellikayi Thokku and our own Avale Kadi.

Rasam, as you know, is a popular accompaniment with rice in South India.  It is more watery than sambar and has a soup-like consistency. Rasams give off a nice aroma thanks to the spices that go into making them.

Recently, I tried out Nellikai Rasam adapted from the well-known cookery website Subbu's Kitchen  and we loved it with steaming hot rice.

Ingredients:-

• Nellikai ( Gooseberry), 5 
• Toor Dal, ( Split Pigeon Pea), 2 tbsp
• Green Chilli, 1
• Ginger, 1 and 1/2 " piece
• Tomato, 1 
• Black Peppercorns, 1and 1/2 tsp to 2 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, finely chopped, for garnish
• Salt, to taste

For Seasoning -

• Mustard Seeds, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, 8-10
• Ghee, 2 tsp

Method:-

Wash the toor dal and pressure cook it along with turmeric powder and 1 cup of water for 2-3 whistles or till done

One the cooker cools, remove the cooked dal, mash it and keep aside
Wash the gooseberries and de-seed them
In a small mixer jar, grind the black peppercorns and the cumin seeds to a powder and keep aside
In the same mixer jar, grind together the de-seeded gooseberries, green chili and ginger to a smooth paste adding just the required amount of water. Keep aside.
In a pan, heat the ghee and on medium heat add the mustard seeds and when they splutter add the broken red chili and the curry leaves and sauté for a few seconds
To this add the peppercorn-cumin powder, and the asafetida and sauté for a few seconds
Now add the chopped tomato and a little water and cook till the tomato becomes soft
Next add the ground gooseberry paste, along with turmeric powder, salt  and 1 cup of water
Mix well and bring to a boil
Lower the flame and let it simmer for 5 minutes
To this add the mashed dal, mix well and add water as required to get the right rasam consistency
Cook for a few minutes till a frothy layer forms on top of the rasam
Garnish with chopped coriander leaves
Serve the Nellikai Rasam with hot steamed rice along with ghee

SPICY AMLA CHUTNEY

SPICY AMLA CHUTNEY


In India, it is the time of the year when gooseberries ( which are called Amla in Hindi, Nellikayi iin Kannada and Tamil, and Avalo in my mother tongue, Konkani), are available in plenty. In my mind I associate gooseberries with our traditional Tulsi Puja and Tulsi Vivah on the Utwana Dwadashi day during the Karthik month.

After the Puja, we used to make some dish using these gooseberries. I also associate gooseberries with pickles and chutneys, made since my childhood. Elsewhere in this blog, you will find recipes using gooseberries such as Nellikayi Chitranna, Nellikayi Thokku, and Avale Kadi.

Today's recipe is for a spicy chutney adapted from Spicy Indian Gooseberry Chutney by one of my favourite cookery experts, Nisha Madhulika.

This chutney makes for an excellent accompaniment to our traditional snacks such as samosa, kachori etc. Today, I have served this with store bought Khakra and it tasted awesome!!

Ingredients:-

• Amla ( Gooseberries) 3 to 4, or about 100 grams
• Dhania ki Patte( Coriander Leaves), a medium sized bunch or about 100 grams
• Kali Mirch ( Black Pepper Corns), 10
• Hing ( Asafoetida), 1/8 tsp 
• Jeera (Cumin Seeds), 1/2 tsp
• Green Chillies, cut into halves, 3 to 4
• Salt, to taste

Method :-

Wash the gooseberries, de-seed them and discard the seeds

Roughly chop the gooseberries and keep aside

Remove the coriander leaves from their stems, wash them in several changes of water

Drain away the excess water in a collander

Roughly chop the coriander leaves and keep aside

Lightly crush the black pepper corns and keep aside

In a mixer jar, add the gooseberries, coriander leaves, green chillies, asafoetida, cumin seeds, crushed black pepper and salt
Initially grind them till they are fully crushed
Add 4 tbsp of water and blend it well to make the chutney
( Don't add too much water as the chutney will then become runny and dilute)
Transfer to serving bowl and serve with samosa, kachori etc

NELLIKAYI THOKKU

NELLIKAYI THOKKU

This is the time of year when Indian Gooseberries are available in plenty. Called Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in Konkani, gooseberries have many health benefits and traditionally have been used in South Indian cooking to make dishes such as Nellikayi Chitranna, Avale Kadi, chutneys/pickles, etc.

Today's dish is Nellikayi Thokku, which my husband's grandmother made every year as they had lived for decades in Tamil Nadu. A thokku is a pickle -like preparation which is an accompaniment for dosas, idlis, as also with the main meal.

Ingredients:

• Nellikayi ( Gooseberries), 15
• Fenugreek Seeds (Methi), 1 tsp
• Mustard Seeds, 1 tsp
• Oil, 4 tbsp (for seasoning) 
• Mustard Seeds, 1 tsp (for seasoning) 
• Asafoetida Powder ( Hing), 1/4 tsp
• Chilli Powder, 3 tsp, or to taste
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Lemon Juice, 1 tbsp

Method:

Wash the gooseberries, and  boil them in a pan of water to which salt and a little turmeric powder are added

Cook for about 5 minutes then cover it with a lid and let it rest for a few minutes

Let the gooseberries cool then de-seed them and discard the seeds
Place the gooseberry pods in a mixer and grind them to a paste without adding any water. Remove and keep aside.

In a small pan, dry roast the fenugreek seeds till they change colour. Remove and keep aside.

In the same pan, dry roast the mustard seeds till they pop

Next, in a small grinder jar, grind together the roasted fenugreek seeds and the roasted mustard seeds to a powder. Keep aside.

Heat oil in a kadhai and when it gets hot add mustard seeds and when they splutter add the asafoetida powder, fry for a few seconds then add the ground gooseberries paste and fry for a few more seconds

Add the chilli powder, turmeric powder, and salt

Mix well and keep stirring till they get well-blended and the thokku becomes thick 

Now add the ground fenugreek and mustard powder and mix well again

Lastly, add the lime juice, mix well, and switch off the gas

Your nellikayi thokku is ready to be served.

Remember to cool it completely before storing in air tight jars

AVALE KADI

AVALE KADI

Gooseberries (which we call "Avale" in Konkani, "Nellikayi" in Kannada and "Amla" in Hindi) are an excellent source of vitamins, and have many health benefits. We use them in a variety of dishes like for example Nellikayi Chitranna.

Today's dish, "Avale Kadi" has been made by generations of Konkanis. I remember my husband's grandmother used to make this often, many years ago. She would keep the gooseberries in brine in ceramic jars which we called "Barnis." Since I didn't have the brined gooseberries, I used fresh ones.
Ideally, for this dish we use the bigger sized gooseberries.

Of course, there is nothing like making this with fresh gooseberries when they are in season. 

We love this Avale Kadi with hot steamed rice! 

Ingredients:

• Gooseberries, large-sized, 4-5
• Fresh Coconut Gratings, 3/4 cup
• Roasted Red Chillies, 5 * I used the Byadgi variety
• Tamarind, a small piece
• Salt, to taste
• Crushed Garlic, 8-10 pods
• Oil, for seasoning, 2 tsp

Method:

Wash, chop and de-seed the gooseberries
Lightly crush 8-10 pods of garlic
In a mixer, grind the coconut gratings, roasted red chillies, and tamarind along with the chopped gooseberries to a smooth paste adding a little water
Transfer this to a vessel and add water to get a saaru-like consistency
Add salt, mix well, and bring the kadi to a boil
Heat oil in a pan and when it gets hot, add the crushed garlic
Saute till you get a good aroma and the garlic turns golden brown
Pour this seasoning on to the avale kadi
Serve hot with rice

NELLIKAYI CHITRANNA

NELLIKAYI CHITRANNA

Chitranna is a generic name for seasoned rice popular in my home state of Karnataka. You will find recipes for Nimbehannu Chitranna or Lime Rice , and Maavinkayi Chitranna or Mango Rice elsewhere in this blog.

Likewise, Nellikayi Chitranna is a form of rice made with gooseberries which are called "Nellikayi " in Kannada. They are called Amla in Hindi and Avalo in Konkani, my mother tongue. Gooseberries are supposed to be rich in Vitamin C.

You can make this with either the big variety of gooseberries or even the smaller ones. Today's dish has been made with the smaller gooseberries. Some make this with red chillies, others with green chillies. I have used both and as usual I have used red chillies of the Byadgi variety.

If you are using freshly made rice, ensure it is fully cooled and that the rice grains are separate from each other and not in clumps when used for this dish.

I am grateful to my friend Kalpana for her inputs in making this dish. We enjoyed this thoroughly and I am sure you would too.

Ingredients:

• Gooseberries, 1/2 cup
• Cooked Rice, 3 cups
• Coconut Gratings, 1/4 cup
• Green Chillies, 2
• Red Chillies, roasted, 3
• Asafoetida ( Hing) , a large pinch, roasted in a little oil
• Fried Gram, ( Hurigadle in Kannada) 1 tbsp
• Methi Powder, 1/2 tsp ( dry roast the methi seeds and grind to a powder) 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Jaggery, 1/2 tsp
• Groundnuts, roasted, 2 tbsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Red Chilli. broken into two pieces, 1 
• Urad Dal, 2  tsp
• Channa Dal, 2 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp 

Method:

Wash the gooseberries and de-seed them.
Chop them into small pieces and keep aside
In a mixer, using least amount of water, grind the gooseberries, coconut gratings, green chillies, roasted red chillies, asafoetida, fried gram, methi powder, and jaggery to a smooth paste. Keep aside.

In a kadhai, add oil and when it gets hot, add mustard seeds, when they splutter, add urad dal and channa dal. Fry till they become a light golden brown in colour. Add the broken red chillies, and then the curry leaves and saute.

Add the ground paste and fry for a while till the raw smell goes.
Now add the cooked rice, turmeric powder and salt. Mix well till the rice is blended properly with the ground paste.
Garnish with roasted groundnuts

Serve with curd pachadi or fried happala (a form of pappad)