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Nellikai sadam

15 mins lunchbox recipe
5 from 2 votes
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Ingredients

  • Gooseberry | Nellikai | Amla - 7 big (fresh/frozen)
  • Coconut - 1/4 cup
  • Rice 2 + 1/2 cup
  • Required Salt
  • Sugar/jaggery pinch
  • Turmeric powder 1/4 tsp
  • Coriander leaves few
  • Sesame oil 2 tbsp
  • Mustard seeds 1/4 tsp
  • Chana dal 1 tbsp
  • Urad dal 1 tbsp
  • Curry leaves few
  • Roasted peanuts 1/4 cup
  • Green chilli 2
  • Red chilli 1
  • Grated ginger 1/4 tsp
  • Asafoetida

Instructions

  • Firstly drizzle sesame oil and cool the cooked  rice on a plate or wide pan
  • If you are using frozen Amla, thaw them till they turn soft. Discard seed and fiber; keep aside
  • Add oil to the pan. Turn on the stove to medium flame and When the oil is hot, add mustard seeds, chana dal, and urad dal; let them splutter
  • Furthermore, add peanuts and curry leaves; mix well
  • Add ginger, green and red chilli; mix well, and roast
  • Furthermore, add asafoetida and mix well
  • Add turmeric powder and mix well
  • Furthermore, add coconut; mix well and saute on low flame for 2 minutes
  • Add grated Gooseberry  and mix well and cook for 2-3 minutes on low flame
  • furthermore add a pinch of sugar/ jaggery and mix well
  • Add 2 cups of rice and mix gently
  • Furthermore, add the required salt; mix well, and cook for a minute on low flame
  • Based on your Gooseberry, add extra rice and mix well
  • Finally, sprinkle coriander leaves; mix gently  and turn off the stove

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Notes

  1. Cashew can be added instead of peanuts
  2. Avoid overcooking Gooseberry 
  3. Saute  and amla  in low flame
  4. If desired add a pinch of fenugreek seed for extra flavor 
  5. Adjust chili according to your taste
  6. Consume rice a few hours after preparing for the best taste
  7. after adding salt, You can squeeze a teaspoon of lemon juice for extra flavor
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