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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 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 per week.

This was impressed by my coriander leaves podi recipe on this web site, and pairs properly with this Curd rice recipe.

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Elements

These are the few issues the podi wants.

ingredients for nellikai podi
Elements
  • Nellikai (Indian gooseberry- giant 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 methods to chop if you’re a newbie.

step1-chop-amla

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

roast

3. Roast completely in medium flame till the urad dal turns deep purple in colour.

roasted

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

coconut
roasted

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

cool

6. Take a mixie and powder asafoetida, salt, purple 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 probably be sufficient to present you a rough texture.

powder
nellikai
urad dal
nellikai podi ready

Switch to a container and hold refrigerated. You need to use it for five days comfortably.

Combine with rice, ghee or sesame oil and luxuriate in. You possibly can have it with curd rice additionally, tastes actually good.

nellikai podi
Nellikai podi

Variations

You possibly can skip coconut however it actually balances the sharp style of nellikai, so stability accordingly.

Storage

Hold the podi all the time in fridge. Use inside per week.

Prime tip

Don’t grind an excessive amount of or all collectively. First powder purple chilli as talked about for good texture. For those who grind for very long time it could 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

Elements

  • 1 cup Nellikai Chopped (5 giant Indian gooseberries)
  • 2 to three tablespoon Urad dal
  • 7 Purple chillies
  • 2 tablespoon Grated coconut
  • ½ teaspoon Tamarind
  • ½ teaspoon Jaggery Elective
  • Salt as wanted

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Directions

  • Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Take a look at methods to chop if you’re a newbie.

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

  • Roast completely 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 executed, 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 occasions will probably be sufficient to present 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 luxuriate 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 purple chilli as talked about for good texture. For those who grind for very long time it could flip to thogayal (paste).
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