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.