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HomeIndian FoodNellikai podi recipe - Raks Kitchen

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 kind. Very tasty and nutritious too.

nallikai podi for rice

You’ll be able to have it as accompaniment for rice or combine with it and have. It’s not a very long time condiment, however you can also make small batch when in season and eat for per week.

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

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Components

These are the few issues the podi wants.

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

See recipe card for portions.

Directions

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

step1-chop-amla

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

roast

3. Roast totally in medium flame till the urad dal turns deep pink in coloration.

roasted

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

coconut
roasted

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

cool

6. Take a mixie and powder asafoetida, salt, pink 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 occasions will likely be sufficient to provide you a rough texture.

powder
nellikai
urad dal
nellikai podi ready

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

Combine with rice, ghee or sesame oil and luxuriate in. You’ll be able to have it with curd rice additionally, tastes actually good.

nellikai podi
Nellikai podi

Variations

You’ll be able to skip coconut nevertheless it actually balances the sharp style of nellikai, so steadiness accordingly.

Storage

Preserve 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 pink chilli as talked about for good texture. In the event you grind for very long time it might flip to thogayal (paste).

nellikai podi
Nellikai podi

Recipe card

nellikai podi

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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 kind. Very tasty and nutritious too.

Delicacies Indian, South Indian

Cup measurements

Components

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

Stop your display from going darkish

Directions

  • Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Try easy methods to chop in case you are 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 carried out, 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 will likely be sufficient to provide you a rough texture.

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

  • Combine with rice, ghee or sesame oil and luxuriate in. You’ll be able to 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. In the event you grind for very long time it might flip to thogayal (paste).
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