Nellikkai (Gooseberry/Amla) – 200 gms
Cooked Rice – 2 cups
Green Chillies – 4-5 finely chopped
Mustard Seeds – 1 tbsp
Dry Red Chillies – 2-3
Asafoetida – 1 tsp
Turmeric Powder – 1 tsp
Fenugreek Seeds – 2 tbsp dry roasted and powdered
Urad Dal – 1 tbsp
Chana Dal – 1 tsp
Peanuts – 4-5 tbsp
Curry Leaves – 1 sprig
Coriander Leaves – 1 bunch finely chopped
Ghee/Oil – 4-5 tbsp
Salt to taste
Wash the gooseberries, cut them and remove the seeds. In a pressure cooker, add water and once hot add the gooseberries and cook for one whistle. Turn off the heat and once cool, mash the cooked gooseberries in to a fine paste.
In a kadai, add ghee/oil and once hot add the mustard seeds, green chillies, red chillies, urad dal, chana dal, curry leaves and peanuts and saute for a few minutes till the peanuts become golden. Now add the mashed gooseberries and salt and mix well. Saute for a few minutes till all the ingredients have blended nicely.
Now add the cooked rice and mix well. Finally add the fenugreek powder and coriander leaves and mix well.
Yummy Nellikkai Sadam is now ready !!
Note : The Nellikkai paste can be preserved upto a week in an airtight bottle and be used for making the rice instantly.