Nellikkai thuvaiyal is a traditional South Indian condiment made with gooseberries and spices. It is known for its unique tangy and spicy flavor that pairs well with rice, dosa, or even as a spread on bread. The gooseberries are rich in Vitamin C and antioxidants, making this thuvaiyal not only delicious but also nutritious. It is a versatile dish that can be customized to suit individual preferences by adjusting the spice levels or adding other ingredients like coconut or mint. Enjoy this flavorful and healthy condiment as a side dish or a spread for your favorite dishes.
This Nellikkai (Gooseberry) Thuvaiyal goes well with Curd Rice.
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Nellikkai (Gooseberry) Thuvaiyal
4
servings10
minutes10
minutesDiscover the tangy and spicy flavors of Nellikkai thuvaiyal, a traditional South Indian condiment packed with Vitamin C and antioxidants. Perfect for rice, dosa, or bread!
Ingredients
Nellikkai (Gooseberry) – 10
Green Chillies – 5
Fresh Ginger – a small piece
Turmeric powder – 1/4 teaspoon
Salt – 2 teaspoon or as per taste
Vendhayam (Fenugreek) – 2 teaspoons
Gingelly Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida powder – 1/4 teaspoon
Directions
- Boil 3 to 4 cups of water in a pan until it reaches a rolling boil. Add the whole gooseberries with a pinch of salt and turmeric powder. Let them cook for five minutes. Afterward, turn off the stove and cover the vessel with a lid. Allow it to stand for a few more minutes.
- Next, remove the gooseberries from the water. Press the top of a gooseberry gently; the seed will pop out, and the pods will separate. This method is straightforward. If you find it challenging, use a knife to remove the seed and separate the pods.
- Transfer the gooseberries to a mixer jar and grind them with green chilies, ginger, and turmeric powder into a coarse paste.
- In a dry pan, roast the fenugreek seeds until they turn light brown. Let them cool, then grind them into a powder.
- Heat oil in a pan. Once hot, add mustard seeds. As they begin to sputter, stir in asafoetida powder. Add the gooseberry paste and mix thoroughly. Sprinkle the fenugreek powder over it, mix again, then transfer to a clean bowl for storage.
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