Nellikkai-Pudhina-Thuvaiyal

#NellikkaiPudhinaThuvaiyal :#Nellikkai is known as #Gooseberry in English. It is called #Amla in Hindi. It is one of the richest sources of Vitamin C and has antioxidant property.
#Pudhina [ #Mint ] is used for its aroma and medicinal property.
Here in this chutney I have included coriander leaves and its fresh green seeds along with mint and nellikkai.
 Tamarind has not been included as nellikkai is sour in taste. Instead lemon juice has been taken to adjust taste for this chutney. Moreover pudina [ mint ] tends to change in color after some time. Discoloration can be avoided with lemon juice.
Now over to the preparation.

Ingredients :
2                                          Nellikkai [ Gooseberry - Amla ]
1/2 cup                                Pudina leaves
1/4 cup                                Coriander leaves chopped
1 1/2 Tsp                             Black gram dal with skin
2 or 3                                  red chilly
1 Tsp                                  Coriander fresh green seeds ( optional )
small piece                           Ginger [ optional ]
1Tsp                                    Lemon Juice
3 Tsp                                   Coconut scraping
1 Tsp                                   Salt
1 Tsp                                mustard seeds
1 Tsp                                    Oil

Method :
Wash nellikkai and remove the seed inside.
Chop into equal thickness pieces.
Wash ginger and remove skin.
Finely chop and keep aside.

Heat a kadai over a slow fire with oil.
Crackle mustard seeds and then roast red chilly and Urad dal [ black gram dal ].
Transfer into a mixie jar.
Then saute nellikkai pieces and transfer into the mixie jar.
Now saute ginger pieces for a minute.
Then add fresh coriander green seeds along with ginger and saute for a minute.
Transfer into a bowl or mixie jar.
Now turn off  the stove and add the pudhina leaves.
Saute for one or two minutes.
Allow all the roasted and sauteed items to come down to room temperature.

Then take all other ingredients in the mixie jar and grind without adding water.
Add very little water and grind into a smooth paste.
Adjust salt and lemon juice.


Transfer into a serving bowl topping the thuvaiyal with coriander leaves.
An excellent side dish for pongal 

and upma.

Nellikkai thuvaiyal can also be mixed with hot white rice adding a dash of gingelly oil [ til oil ] and relished with sambar.

If it has to be taken with idli or 

dosai, then dilute it by adding little water to get chutney consistency.





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Ideas for tiffins and other dishes

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