Nellikayi Chithranna

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Nellikayi in Kannada is known as Amla in Hindi and Goosberry in English. It is very popular and has multiple uses, especially culinary. We prepare pickles like hindoli which is an instant pickle; we also use the salted amla to prepare avale saru which I have already put up on this blog. People also use the dry amla powder mixed with henna to nourish their hair etc., There are two varieties of nellikayi – the bitter one which we call bettada nellikayi  has immense uses and the other being the kiru nellikayi which is available only during summer and when it blooms in our garden, I will put up the pictorial. Today, I would like to put up yet another one-pot-meal to the existing list on this blog – “Nellikayi chithranna” which tastes yummy when consumed with a spicy dish.

What you need to have:

1. Basmati Rice – 1 Cup

Basmati Rice

Fresh Goosberry

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/4 cup

2. Grated goosberry – 1/2 cup

3. Fresh green chilly – 3-4

4. Cumin seeds – 2/3 cup

Ingredients of Wet Masala

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Split Blackgram Dal -1 Teaspoon

3. Turmeric powder – 1 Teaspoon

4.  Red chilly – 2

5. Curry leaves – 2-3 Strings

6. Onion chopped – 1 Cup

7. Peanuts – A handful

8. Cashews – A few

9. Cooking oil – 4-5 Teaspoons

10. Salt – To taste

11. Chopped Cilantro  – A handful ( For garnishing)

12. Lemon juice – 1 Teaspoon

Ingredients of Seasoning

What you do with what you have:

1. Wash and drain water from basmati rice and cook in the cooker in such a way that the grains are separate and keep it aside as shown in image-1.

2. Wash, wipe and grate goosberry, grate coconut and keep it aside as shown in image-2

3. Grind grated goosberry, coconut, green chilly, and cumin seeds in the mixer to a fine consistency without adding water.

Ground Wet Masala

3. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds and when it starts spluttering add black gram dal to it. When it is fried light brown, add broken red chilly and curry leaves to it. When done, add peanuts, cashews to it and stir for a while.

Seasoning in progress

4. Add chopped onions too and add required quantity of salt to it and fry for a while. Now add ground wet masala from step-2  to it and fry for a while.

Wet masala being fried in seasoning

5. Finally add cooked rice from step-1 to it and mix well.

Rice being added to the seasoning

6. Garnish with fresh grated cilantro. Enjoy with any spicy side dish of your choice or salad.

Ready to serve Nellikayi Chithranna

How long it takes: 45 minutes

Number of servings: 5-6

Good to remember:

1. Rice should be cooked right in such a way that the grains are separate which depends upon the quality of rice.

2. Adding onions is another option.

3. Quantity of Goosberry depends upon one’s palate

4. Any side dish which is a little spicy will give an added flavour to the dish.

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9 thoughts on “Nellikayi Chithranna

    Hari Chandana said:
    August 17, 2011 at 9:08 am

    I too make this recipe.. yours looks absolutely delicious and perfect.. lovely pictures too 🙂
    Indian Cuisine

    Spandana said:
    August 17, 2011 at 11:28 am

    Looks very very delicious…..I make chitrannam with mango, lemon and tamarind, next time I am going to try this …

    prathibha said:
    August 17, 2011 at 2:01 pm

    Looks perfect,I love d taste of this rice

    Priya said:
    August 18, 2011 at 12:53 pm

    Omg, super delicious tongue tickling rice..feel like having some..

    vineelasiva said:
    February 23, 2012 at 10:29 pm

    Wow yummy rice.Just now i cook this recipe.I really love it.Soon i will post in my blog.

    nammu said:
    March 1, 2012 at 5:04 pm

    mami,tried this too… was k for me as m not so much used with ambla… and i think my quanty of ambla got more… my mistk.. dint take in the proportion as per ur recipie…it was manageable… had with shev over it… my d/o had it well as its new taste for her… even my friends loved it… they all enjoyed hvg… hv got an order from mom to do it when i b with her in ktr…

      prathibalrao responded:
      March 2, 2012 at 8:15 am

      Hi Nammu,

      Always enjoy these one pot light dishes with a spicy side dish like da paneer muttar masala etc or a veg-kurma which will give the touch of a garam masala as well. I hope i am clear. Thanx a lot 4 ur comments.

    nammu said:
    March 2, 2012 at 5:55 pm

    ya… got it… as i tried this for moring bkft i only prep that… will surly go with sum side dish next time…

      prathibalrao responded:
      March 2, 2012 at 6:02 pm

      Hi Nammu,

      Since Amla is good from the health point of view we normally prepare it at least once a week whenever available since we get vitamin -c directly thru this. In a way it is good for the baby too. Thanx for responding. bye for now. Meet u all soon.

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