Nellikai podi recipe – Raks Kitchen


Nellikai podi is a semi dry recipe for mixing with rice and in addition as a facet dish like thogayal, however in dry type. Very tasty and nutritious too.

You may have it as accompaniment for rice or combine with it and have. It’s not a very long time condiment, however you may make small batch when in season and devour for per week.

This was impressed by my coriander leaves podi recipe on this web site, and pairs nicely with this Curd rice recipe.

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Substances

These are the few issues the podi wants.

ingredients for nellikai podi
Substances
  • Nellikai (Indian gooseberry- giant selection)
  • Crimson chillies
  • Urad dal
  • Asafoetida
  • Tamarind
  • Jaggery

See recipe card for portions.

Directions

Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Try how to chop in case you are a newbie.

step1-chop-amla

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

roast

3. Roast totally in medium flame till the urad dal turns deep purple in shade.

roasted

4. After that, add coconut and roast till it turns fragrant and golden.

coconut
roasted

5. As soon as performed, switch to a plate and funky down.

cool

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

grind

7. Secondly add urad dal and gooseberry. Don’t grind for very long time, do it in small pulses. Few instances shall be sufficient to offer you a rough texture.

powder
nellikai
urad dal
nellikai podi ready

Switch to a container and maintain refrigerated. You should utilize it for five days comfortably.

Combine with rice, ghee or sesame oil and revel in. You may have it with curd rice additionally, tastes actually good.

nellikai podi
Nellikai podi

Variations

You may skip coconut but it surely actually balances the sharp style of nellikai, so steadiness accordingly.

Storage

Maintain the podi all the time in fridge. Use inside per week.

High tip

Don’t grind an excessive amount of or all collectively. First powder purple chilli as talked about for excellent texture. For those who grind for very long time it could flip to thogayal (paste).

nellikai podi
Nellikai podi

Recipe card

Nellikai podi recipe

Nellikai podi is a semi dry recipe for mixing with rice and in addition as a facet dish like thogayal, however in dry type. Very tasty and nutritious too.

Delicacies Indian, South Indian

Cup measurements

Substances

  • 1 cup Nellikai Chopped (5 giant Indian gooseberries)
  • 2 to three tablespoon Urad dal
  • 7 Crimson chillies
  • 2 tablespoon Grated coconut
  • ½ teaspoon Tamarind
  • ½ teaspoon Jaggery Non-obligatory
  • Salt as wanted

Forestall your display screen from going darkish

Directions

  • Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Try how one can chop in case you are a newbie.

  • Take a pan and add oil to it, adopted by purple chilli, asafoetida and urad dal.

  • Roast totally in medium flame till the urad dal turns deep purple in color.

  • After that, add coconut and roast till it turns fragrant and golden.

  • As soon as performed, switch to a plate and funky down.

  • Take a mixie and powder asafoetida, salt, purple chillies, tamarind (and jaggery if including) firstly.

  • Secondly add urad dal and gooseberry. Don’t grind for very long time, do it in small pulses. Few instances shall be sufficient to offer you a rough texture.

  • Switch to a container and maintain refrigerated. You should utilize it for five days comfortably.

  • Combine with rice, ghee or sesame oil and revel in. You may have it with curd rice additionally, tastes actually good.

Video

Notes

  • Don’t grind an excessive amount of or all collectively. First powder purple chilli as talked about for excellent texture. For those who grind for very long time it could flip to thogayal (paste).



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