Nellikai podi is a semi dry recipe for mixing with rice and likewise as a aspect dish like thogayal, however in dry type. Very tasty and nutritious too.
You possibly can 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 every week.
This was impressed by my coriander leaves podi recipe on this website, and pairs effectively with this Curd rice recipe.
Leap to:
Elements
These are the few issues the podi wants.
- Nellikai (Indian gooseberry- giant selection)
- Pink chillies
- Urad dal
- Asafoetida
- Tamarind
- Jaggery
See recipe card for portions.
Directions
Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Try learn how to chop if you’re a newbie.
2. Take a pan and add oil to it, adopted by pink chilli, asafoetida and urad dal.
3. Roast totally in medium flame till the urad dal turns deep pink in coloration.
4. After that, add coconut and roast till it turns fragrant and golden.
5. As soon as executed, switch to a plate and funky down.
6. Take a mixie and powder asafoetida, salt, pink chillies, tamarind (and jaggery if including) firstly.
7. Secondly add urad dal and gooseberry. Don’t grind for very long time, do it in small pulses. Few occasions might be sufficient to provide you a rough texture.
Switch to a container and hold refrigerated. You need to use it for five days comfortably.
Combine with rice, ghee or sesame oil and revel in. You possibly can have it with curd rice additionally, tastes actually good.
Variations
You possibly can skip coconut however it actually balances the sharp style of nellikai, so steadiness accordingly.
Storage
Maintain the podi all the time in fridge. Use inside every week.
Prime tip
Don’t grind an excessive amount of or all collectively. First powder pink chilli as talked about for good texture. If you happen to grind for very long time it might flip to thogayal (paste).
Recipe card
Nellikai podi recipe
Nellikai podi is a semi dry recipe for mixing with rice and likewise as a aspect dish like thogayal, however in dry type. Very tasty and nutritious too.
Elements
- 1 cup Nellikai Chopped (5 giant Indian gooseberries)
- 2 to three tablespoon Urad dal
- 7 Pink chillies
- 2 tablespoon Grated coconut
- ½ teaspoon Tamarind
- ½ teaspoon Jaggery Non-obligatory
- Salt as wanted
Stop your display screen from going darkish
Directions
-
Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Try learn how to chop if you’re a newbie.
-
Take a pan and add oil to it, adopted by pink chilli, asafoetida and urad dal.
-
Roast totally in medium flame till the urad dal turns deep pink in color.
-
After that, add coconut and roast till it turns fragrant and golden.
-
As soon as executed, switch to a plate and funky down.
-
Take a mixie and powder asafoetida, salt, pink 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 occasions might be sufficient to provide you a rough texture.
-
Switch to a container and hold refrigerated. You need to use it for five days comfortably.
-
Combine with rice, ghee or sesame oil and revel in. You possibly can have it with curd rice additionally, tastes actually good.
Video
Notes
- Don’t grind an excessive amount of or all collectively. First powder pink chilli as talked about for good texture. If you happen to grind for very long time it might flip to thogayal (paste).
