Wednesday, December 16, 2015

Indian Gooseberry Rice / Nellikai Sadham/Ari Nellikai Sadham

Gooseberries are seasonal favourites of any Indian household. I have this tree at home that gives small variety gooseberries. They are quite sour and can’t be consumed raw as much as I would like.
Hence I decided to incorporate them in some dish so as not to waste them and to use them more, as fresh home grown produce are always special to me as to anyone. This is a simple rice dish that purely highlights the humble flavours. and one more reason for me to try this rice in its purest form just plain with no added color is because of that cute bowl which was a gift from a BESTIE! I m truly crazy and I influence people so much that they don't think of any other option other than food and crockery while gifting me,let it be the husband or friends.However those gifts bring immense pleasure and excitement and in fact those are my favorites and thanks to all my dearies who knew what my heart desires! One such is this natural handmade bowl from coconut shell. Thanks a ton V!!!

Cooked Rice-2 cups
Ari nellikai/Small Indian Gooseberry-1/4 cup, grated
Coconut-1/4 cup, freshly grated
Shallots-1/2 cup, peeled and sliced
Green chillies-2, sliced
Salt-as needed
Gingelly oil-1 tbsp
To Temper:
Mustard seeds- 1 tsp
Urad dal- 1tsp
Channa dal-1 tsp
Cumin seeds-1/2 tsp
Curry leaves- 1sprig
Sunflower oil-1 tbsp
How It Happened:
1. Wash and dry the gooseberries and grate them. Since i used the small variety i grated around 15-20 gooseberries.
2. In a bowl, mix the rice, a little salt and gingelly oil together and set aside.
3. Now heat oil in a pan, add the ingredients given under the ‘to temper’ list.
4. When they crackle, add the green chillies and shallots and fry until they turn glossy.

5. Then add the grated gooseberry, coconut and salt and mix well. Let them cook in medium flame until they become dry.
6. Switch off the flame and add this mixture to the rice.
7. Mix well and serve warm with papad or any kootu.
* Big Gooseberries can also be used. In that case, use ½ cup of grated gooseberry as they are less sour than these small ones. I use these as they are from my home garden.
* Coconut reduces the sourness of the dish. We like the flavour of gooseberries but we don’t like much a sour dish hence i have added equal amount coconut.
* Adjust the amount of coconut as per your taste. Even in case after adding the mixture to the rice, if you find the rice to be too sour, then you may dry roast a tablespoon or two of coconut to golden brown and add it to the rice.

* Mixing rice with gingelly oil helps the rice grains remain separate and intact.

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