Today I am sharing a very versatile podi recipe. Nellikayi / Indian Gooseberry Chutney Pudi is a very nutritious and delicious condiment. It is enriched with the goodness of fresh gooseberries. I love to make different types of chutney powders. This Nellikayi / Indian Gooseberry Chutney pudi can be mixed with rice too and enjoyed. It is loaded with Vitamin C.
What are the benefits of Indian Gooseberry?
- Indian gooseberry is also called as Amla.
- It is rich in Vitamin C .
- Good for skin and Hair.
- Rich in Anti Oxidants
- Good to Increase the Immunity.
- All parts of this plant are known to be used in Ayurvedic Medicine.
What is the 282nd FoodieMonday Bloghop Theme?
This week the our hostess is Poonam and she blogs at poonambachhav.blogspot.com. She Suggested the theme #BestofBerries . I am always amazed by her dedication and have a tough choice to mention about the recipes I like from her blog. My Choice is Gavhache Dhirde and Kothambiriche Mutkule.
Ingredients for Nellikayi / Indian Gooseberry Chutney Pudi:
- Fresh Indian Gooseberry: Indian Gooseberry enriched with Nutrients is rich in Vitamin C.
- Channa Dal / Bengal Gram:Channa dal oe bengal gram is an important ingredient for the chutney pudi. It is high in fiber and rich in proteins.
- Dhania / Coriander Seeds: It is Rich in immune-boosting antioxidants.
- Methi dana / Fenugreek Seeds: It helps to lower blood sugar. Gives a nice aroma to the chutney pudi.
- Dry Red Chillies: Adds some spice kick to the chutney powder. Increase or decrease the quantity as per your spice tolerance.
- Curry Leaves: It is known to treat minor stomach ailments.Curry leaves have anti-bacterial and anti-microbial properties.
- Oil: You can use any oil of your choice. I have used Sunflower oil.
- Asafoetida: Aids Digestion and gives a nice aroma to the dish.
- Salt :Important Ingredient for the dish.
- Garlic :It is highly nutritious and good for health.
NALLIKAYI / INDIAN GOOSEBERRY CHUTNEY PUDI
Equipment
- 1 Wide Bottom Pan
- 1 Blender
Ingredients
- 6 Nos Fresh Indian Gooseberries (Nellikayi/Amla)
- 1.5 Tbsp Channa Dal (Bengal Gram)
- 1/2 Tsp Dhania (Coriander Seeds)
- 1/4 Tsp Methi Dana (Fenugreek Seeds)
- 10 Nos Dry Red Chillies (adjust to taste)
- 3 Sprigs Fresh Curry Leaves
- 2 Tsp Oil
- 6 Nos Garlic Pods
- Salt to Taste
- 1/4 Tsp Asafoetida (Hing)
Instructions
1.Prep the Gooseberries:
- Wash the gooseberries thoroughly and dry them completely. Chop into small pieces, discarding the seeds.
2.Saute Gooseberries:
- Heat 1 tsp oil in a wide-bottomed pan. Add the chopped gooseberries and sauté on low-medium heat until the moisture evaporates and they turn slightly crisp. Be careful not to burn them. Set aside.
3.Roast Aromatics:
- In the same pan, heat the remaining oil. Add garlic pods and curry leaves. Fry until crisp. Remove and set aside.
4.Roast Spices:
- Add channa dal, coriander seeds, asafoetida, and dry red chillies. Roast until aromatic and lightly golden. Transfer to a plate.
5.Roast Methi Seeds:
- Dry roast fenugreek seeds separately until lightly browned. Turn off the heat.
6.Cool and Grind:
- Let all ingredients cool completely. Add salt and grind everything into a slightly coarse powder. Avoid over-grinding to retain some texture.
7.Store:
- Transfer the chutney pudi to a clean, airtight container. Store in a cool, dry place.
Notes
Serving Suggestions:
- Mix with hot rice and ghee.
- Use as a dry chutney with dosa or idli.
- Sprinkle over curd rice or mix into upma or poha for a spicy kick.
Tips & Notes:
- Ensure gooseberries are completely dry before sautéing to prevent spoilage.
- Adjust the number of red chillies to suit your spice preference.
- Always cool ingredients completely before grinding to maintain shelf life.
- Store in a dry, airtight jar and use a dry spoon to serve.
Pin It Later:
- https://preethicuisine.com/sesame-garlic-chutney-powder/
- https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.
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Amla is a treasure trove of minerals and antioxidants. I look for various ways to add it to our diet. Your podi looks absolutely delectable and I can’t wait to give it a try. Thanks for the wonderful share.
I bet this nellikai chutney podi will be very tasty and it can act as a quick fix if we crave for some nellikai saadham..
Wow Preethi this chutney podi sounds so lipsmacking and flavorful. Methi seeds and all the other whole spices will definitely make this podi aromatic. And tanginess due to amla, I can imagine the flavour and taste.
Gooseberries are full of nutrients and absolutely delicious. I love the use of these berries in a flavourful podi. Looks super tasty. I’d love to have this podi with some hot rice and ghee.
Such a healthy,tasty and aromatic podi recipe, i love different podi’s. My grandmother use to prepare this podi, now I have your recipe, will try it surely.
A totally different kind of podi recipe for me Preethi. Love how you’ve used amla to make the podi. With garlic it must be so flavourful.
The podi looks spot on I love the minimalistic style photography too. I don’t get gooseberries as fresh item. Can I use frozen or dried?
Yes you can Seema.
This is a wonderful way to include indian gooseberry in our diet. Loved this one, I must give a try to this recipe.
A new pudi with Indian gooseberry. Absolutely delicious and will make it asap. I love gooseberry and this chutney pudi is yum.
always up for new chutneypudi varieties, Preethi! this is so unique AND healthy. bookmarked!
Amla pudi is something different and new to me. I would like to give a try to this new variant of pudi. Looks flavoursome.
Delicious idea! i never imagined making nellikai podi and this will go with idli/dosa or with rice too. I can’t wait to try it.