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’ll be able to have it as accompaniment for rice or combine with it and have. It isn’t a very long time condiment, however you can also 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 properly with this Curd rice recipe.
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Elements
These are the few issues the podi wants.
- Nellikai (Indian gooseberry- massive selection)
- Purple chillies
- Urad dal
- Asafoetida
- Tamarind
- Jaggery
See recipe card for portions.
Directions
Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Take a look at the right way to chop if you’re a newbie.
2. Take a pan and add oil to it, adopted by purple chilli, asafoetida and urad dal.
3. Roast totally in medium flame till the urad dal turns deep purple in colour.
4. After that, add coconut and roast till it turns fragrant and golden.
5. As soon as completed, switch to a plate and funky down.
6. Take a mixie and powder asafoetida, salt, purple 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 instances might be sufficient to offer you a rough texture.
Switch to a container and maintain refrigerated. You need to use it for five days comfortably.
Combine with rice, ghee or sesame oil and revel in. You’ll be able to have it with curd rice additionally, tastes actually good.
Variations
You’ll be able to skip coconut however it actually balances the sharp style of nellikai, so stability 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 purple chilli as talked about for excellent texture. When you grind for very long time it could 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 massive Indian gooseberries)
- 2 to three tablespoon Urad dal
- 7 Purple chillies
- 2 tablespoon Grated coconut
- ½ teaspoon Tamarind
- ½ teaspoon Jaggery Non-compulsory
- Salt as wanted
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Directions
-
Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Take a look at the right way to chop if you’re 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 completed, 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 might be sufficient to offer you a rough texture.
-
Switch to a container and maintain refrigerated. You need to use it for five days comfortably.
-
Combine with rice, ghee or sesame oil and revel 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 purple chilli as talked about for excellent texture. When you grind for very long time it could flip to thogayal (paste).
