Avale Hindoli

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How long it takes: 1 hour

Makes: 500 ml bottle

Avalo (Konkani) /Nellikayi (Kannada) /Amla (Marathi) /Gooseberry (English) is known to us as the richest naturally available source of Vitamin C. I have previously uploaded recipes for avale saru and the popular nellikayi chithranna. The ingredients for avale hindoli are the same as for a pickle, but its texture makes it look more like a chutney. This pickled preserve has a shelf life of around 3 months when stored in refrigerator. I remember, in the days when we didn’t have a refrigerator, my mother-in-law would keep the bottle of pickle in the sun daily  to enhance the shelf-life and flavour. This hindoli can be eaten with roti/chapati or dal rice or curd rice too. Let me know how it turned out !

Fresh Amla/Nellikayi

What you need to have:

1. Fresh Amla – 6-8 (when cooked and deseeded will be 1 and 1/2 cup)

2. Red chilly (Byadgi) – 15 -20

3. Fenugreek seeds (methi seeds) – 1/2 Teaspoon

4. Mustard Dal(yellow) – 1 and 1/2  Teaspoons

5. Asafoetida (hing) – Size of a peanut (soft)

6. Mustard seeds – 1/4 Teaspoon (to fry for grinding)

6. Salt – 1 and 1/2 Teaspoon (adjust accordingly)

7. Water – 1 and 1/2 Cup (approx and  better to use boiled cool water)

Ingredients of Garnishing:

1. Raw green pepper – 1 Bunch (optional)

2. Chopped ginger – 1 Teaspoon

3. Chopped Green chilly – 1 Teaspoon

4. Mustard seeds – 1 Teaspoon (For seasoning)KONICA MINOLTA DIGITAL CAMERA                                    Ingredients of wet masala and garnishing

What you do with what you have:

1. Wash the amla and cook it in the cooker vessel (without adding water to it) for 20 minutes till soft.  On cooling, de-seed it and keep aside.KONICA MINOLTA DIGITAL CAMERA                                                                   Cooked amla

2. Place a spatula with a teaspoon of cooking oil on low flame. When hot, add half the quantity of asafoetida/hing and fry till crispy and keep it aside.  In the remaining oil fry half the quantity of the fenugreek/methi seeds too and keep it aside with the fried asafoetida. Next, fry 1/4 teaspoon of mustard seeds in a spatula till it crackles. Mix this with the other fried ingredients. Grind red chilly, and the other raw left over ingredients[(mustard dal, fenugreek, Asafoetida(s0ft)]  and the fried ingredients with salt to a fine consistency adding water in steps.KONICA MINOLTA DIGITAL CAMERA                                                                 Grind wet masala

3. Grind the de-seeded cooked amla with this masala to a coarse consistency, adding remaining water to bring it to the required thickness,  so that there are a few small pieces of amla left to chew and relish when served. Place a spatula with 2 Teaspoons of cooking oil on low flame. Fry chopped ginger, green chilly and green pepper  in it. When cooled, add the fried spices to the hindoli and mix well.KONICA MINOLTA DIGITAL CAMERA                                           Chopped ginger & green chilly being fried

4. Fry mustard seeds and season it to the hindoli on cooling.KONICA MINOLTA DIGITAL CAMERA                                                 Mustard seeds being fried in oil

5. Ready to serve hindoli is as shown in the image below. Store it in a bottle and preserve in cold storage. You can enjoy it with roti, chapati and also with rice and dal and also curd rice.KONICA MINOLTA DIGITAL CAMERA                                                    Ready to serve Avale Hindoli

How long it takes: – 1 hour

Makes: Bottle of 500 ml

Good to remember:

1. Use fresh big amla for this dish instead of the small variety available.

2. One can retain the consistency while serving or even dilute it while eating with a little boiled cool water, but do not store diluted version.

3. For best results, remember that one part of the masala ingredients are ground coarse and another part is grind a little more than coarse and finally mixed. Cooked Amla should be ground at on the whipper mode of the mixer.

4. Never store it at room temperature as it is sure to perish.

5. The quantity of water could vary depending upon the chilli one uses too.(Byadgi chilly which i use makes the masala thick)


4 thoughts on “Avale Hindoli

    Mrs Shobha Palimar said:
    May 4, 2012 at 6:35 pm

    Well presented. Photo’s are excellent. Food looks great. Difinitely I am going to try this at home without a doubt…

      prathibalrao responded:
      May 7, 2012 at 8:59 pm

      Hi Shobha Palimar,

      This is a wonderful dish for sure and will be liked by one and all and is the real source of vitamin c.

    Maya said:
    July 28, 2012 at 7:27 pm

    Hi Prathiba Aunty,
    I wanted to know what is mustard dal? Is there any alternative I can use to it? And what is bunch of green pepper? This dish looks yummy and I want to try it.

      prathibalrao responded:
      July 31, 2012 at 4:20 am

      Hi Maya,

      Actually mustard dal is available in most of the super bazars and gives a wionderful colour and taste to pickles and the Hindoli too.It is being shown in the pictorial. I hope i have made myself clear. Green pepper is the raw pepper which could be available only if one grows on your own in your garden.

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