Friday, January 10, 2014

Nellikkai Chutney

#NellikkaiChutney : #Nellikkai is called #Amla in Hindi and #Gooseberry in English. It is a rich source of Vitamin C and other minerals. Nellikkai is traditionally used in Ayurveda to rejuvenate body and also to cure other ailments. We have learned that King Adhiyaman presented a Nellikkai  to the great Tamil poetess Ovaiyaar for her longevity. From this it is clear that  nellikkai has been given an important place in our ayurvedic medical system. To know more on Nellikkai's traditional medicinal use go through the link : http://en.wikipedia.org/wiki/Phyllanthus_emblica#Traditional_uses_of_amlaki .

I have already tried Nellikkai urugai and Nellikkai Jam.
Some two days back I tried thuvaiyal using nellikkai to have with Pongal. It came out nicely and the taste was too good. I would like to share that recipe with you.

Nellikkai Chutney [ Gooseberry chutney ]
Nellikkai ( amla ) Chutney

Ingredients :
2 or 3                                            Red Chilly ( adjust )
1 1/2 Tsp                                      Urad Dhal ( Black gram )
2 or 3                                           Nellikkai
3 Tbsp                                          Coconut Scrap
1 marble size                                  Tamarind
A small piece                                 Asafoetida
1/2 Tsp                                          Salt ( adjust )
2 Tsp                                             oil

Method :
Take nellikkai in a small cup.
Now add a cup of water in a cooker.
Keep the cup with nellikkai in the cooker.
Close the lid without weight and keep on HIGH flame until the steam escapes through the cooker nozzle.
Now reduce the flame and cook for 5 minutes.
Take out the steamed nellikkai and remove seeds.
Cut into small pieces. Keep aside.

Keep a kadai on slow flame with a Tsp of oil..
Roast red chillies well and transfer onto a plate.
Now fry asafoetida and take out.
Now roast urad dhal until its color become golden brown.
Transfer onto the plate.

Now add one more tsp of oil and saute nellikkai pieces for 5 minutes.
Allow all the roasted items to come to room temperature.


Now take roasted red chilly, asafoetida ( perungayam ), urad dhal, coconut, tamarind and salt in a mixie jar. First grind without water.


Then add 1/4 cup water and grind into a smooth paste. If required add little more water and grind.
Adjust salt.

Nellikkai Chutney [ Gooseberry chutney ]
Nellikkai ( amla ) Chutney

Transfer into a serving bowl.

Goes well with Pongal and Rice upma.
It can also be mixed with hot white rice adding a tsp of gingelly oil and relish with sambar as side dish.


Other recipes you may like to try

Nellikkai Thayir Pachadi [ Gooseberry yogurt dip ]
Gooseberry
yogurt dip
Vallarai [ Centella ] Chutney
Vallarai [ Centella ] Chutney
Vallarai [ Centella ] Paruppu Thuvaiyal
Vallarai [ Centella ] Paruppu Thuvaiyal
Nellikkai Pudhina Thuvaiyal [Amla Pudhina Chutney ]
Amla Pudhina
Chutney