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    Home » Recipes » Recent Posts

    Nellikai podi recipe

    April 8, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Nellikai podi is a semi dry recipe for mixing with rice and also as a side dish like thogayal, but in dry form. Very tasty and nutritious too.

    nallikai podi for rice

    You can have it as accompaniment for rice or mix with it and have. It is not a long time condiment, but you can make small batch when in season and consume for a week.

    This was inspired by my coriander leaves podi recipe on this site, and pairs well with this Curd rice recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Top tip
    • Recipe card

    Ingredients

    These are the few things the podi needs.

    ingredients for nellikai podi
    Ingredients
    • Nellikai (Indian gooseberry- large variety)
    • Red chillies
    • Urad dal
    • Asafoetida
    • Tamarind
    • Jaggery

    See recipe card for quantities.

    Instructions

    Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Check out how to chop if you are a beginner.

    step1-chop-amla

    2. Take a pan and add oil to it, followed by red chilli, asafoetida and urad dal.

    roast

    3. Roast thoroughly in medium flame until the urad dal turns deep red in color.

    roasted

    4. After that, add coconut and roast until it turns aromatic and golden.

    coconut
    roasted

    5. Once done, transfer to a plate and cool down.

    cool

    6. Take a mixie and powder asafoetida, salt, red chillies, tamarind (and jaggery if adding) firstly.

    grind

    7. Secondly add urad dal and gooseberry. Do not grind for long time, do it in small pulses. Few times will be enough to give you a coarse texture.

    powder
    nellikai
    urad dal
    nellikai podi ready

    Transfer to a container and keep refrigerated. You can use it for 5 days comfortably.

    Mix with rice, ghee or sesame oil and enjoy. You can have it with curd rice also, tastes really good.

    nellikai podi
    Nellikai podi

    Variations

    You can skip coconut but it really balances the sharp taste of nellikai, so balance accordingly.

    Storage

    Keep the podi always in refrigerator. Use within a week.

    Top tip

    Do not grind too much or all together. First powder red chilli as mentioned for perfect texture. If you grind for long time it may turn to thogayal (paste).

    nellikai podi
    Nellikai podi

    Recipe card

    nellikai podi
    Print Pin
    5 from 2 votes

    Nellikai podi recipe

    Nellikai podi is a semi dry recipe for mixing with rice and also as a side dish like thogayal, but in dry form. Very tasty and nutritious too.
    Course Condiments
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 1 cup
    Cup measurements

    Ingredients

    • 1 cup Nellikai Chopped (5 large Indian gooseberries)
    • 2 to 3 tablespoon Urad dal
    • 7 Red chillies
    • 2 tablespoon Grated coconut
    • ½ teaspoon Tamarind
    • ½ teaspoon Jaggery Optional
    • Salt
    Prevent your screen from going dark

    Instructions

    • Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Check out how to chop if you are a beginner.
    • Take a pan and add oil to it, followed by red chilli, asafoetida and urad dal.
    • Roast thoroughly in medium flame until the urad dal turns deep red in colour.
    • After that, add coconut and roast until it turns aromatic and golden.
    • Once done, transfer to a plate and cool down.
    • Take a mixie and powder asafoetida, salt, red chillies, tamarind (and jaggery if adding) firstly.
    • Secondly add urad dal and gooseberry. Do not grind for long time, do it in small pulses. Few times will be enough to give you a coarse texture.
    • Transfer to a container and keep refrigerated. You can use it for 5 days comfortably.
    • Mix with rice, ghee or sesame oil and enjoy. You can have it with curd rice also, tastes really good.

    Video

    Notes

    • Do not grind too much or all together. First powder red chilli as mentioned for perfect texture. If you grind for long time it may turn to thogayal (paste).
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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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