Nellikai Chitranna Recipe – Gooseberry-Amla Rice Recipe
Description:
Nellikai Chitranna, or Gooseberry-Amla Rice, is an effortlessly delicious South Indian dish brimming with the healthful benefits of amla (gooseberry). This simple yet flavorful rice recipe balances the tanginess of gooseberries with the subtle warmth of red chilies, peanuts, and sesame oil. The crunchiness of roasted peanuts, combined with aromatic curry leaves and fenugreek powder, elevates the dish to an extraordinary level. It’s the perfect one-pot meal that pairs wonderfully with buttermilk and papads. This easy recipe makes for an ideal lunch box treat, and it also shines at festive occasions when served with boondi raita.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice (grainy in texture) | 2 cups |
| Sesame (gingelly) oil | 2 tablespoons |
| Mustard seeds (rai/kadugu) | 2 teaspoons |
| White urad dal (whole) | 2 teaspoons |
| Curry leaves | 1 sprig |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Roasted peanuts (moongphali) | 2 tablespoons |
| Salt | To taste |
| Methi powder (fenugreek powder) | 1 teaspoon |
| Ingredients to grind into a paste | |
| Amla (nellikai/gooseberry) | 10 |
| Dry red chilies | 4 |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Amla:
Start by washing the amla (gooseberries) thoroughly. Pat them dry using a clean towel. Once dried, chop the amla into approximately 2-inch pieces, removing the seeds as you go.
Tip: Methi powder can be made by dry roasting 2 tablespoons of methi (fenugreek) seeds until golden brown, then grinding them into a fine powder. Store the powder in an airtight container for future use. -
Grind the Amla Paste:
In a blender, combine the chopped amla with the dry red chilies and blend them together to form a smooth paste. Do not add any water while blending to maintain the consistency. -
Temper the Spices:
In a wide, heavy-bottomed pan, heat the sesame oil over medium heat. Once hot, add the mustard seeds and let them crackle. Add the urad dal and sauté it until it turns a light golden brown. Stir in the curry leaves and turmeric powder, allowing them to infuse their flavors for a few seconds. -
Add the Peanuts and Amla Paste:
Now, add the roasted peanuts to the pan and stir them for a couple of minutes until they become fragrant and slightly crunchy. Follow with the ground amla-red chili paste, stirring to combine all the ingredients well. Reduce the heat to low and continue to cook the mixture for about 10 minutes, allowing the rawness of the amla to cook off. -
Combine with Rice:
Add the cooked rice to the pan along with the roasted methi powder and salt to taste. Stir the rice gently, ensuring that the rice is well-coated with the aromatic amla mixture. Cover the pan and let it simmer on low heat for another 2-3 minutes, allowing the flavors to meld together. -
Rest the Dish:
Once done, turn off the heat and let the rice rest for 5 minutes before serving. This helps all the flavors to settle and intensify. -
Serve:
Optionally, drizzle a tablespoon of sesame oil on top of the rice for an extra burst of flavor. Serve Nellikai Chitranna with crisp papads, buttermilk, or a side of your favorite main dishes for a complete meal. It also pairs wonderfully with boondi raita, making it a festive delight.
Serving Suggestions:
- Serve Nellikai Chitranna as a wholesome lunch dish paired with papads and buttermilk for a comforting and satisfying meal.
- For a festive touch, enjoy this dish with boondi raita and other South Indian accompaniments like sambar or vegetable kootu.
- Pack it into lunch boxes for a nutritious and delicious midday meal that can be enjoyed both warm or at room temperature.
Pro Tip: The tangy and slightly bitter notes from the amla beautifully complement the mild warmth of turmeric and the crunch of peanuts, making this rice dish an exciting departure from the usual rice preparations. The addition of sesame oil brings a unique flavor profile that will keep you coming back for more.
