Nature and her bounty is always amazing. The plump celadon green amalas rich in Vitamin C & antioxidants flood the market during these chill winter months. A storehouse of immunity boosters these marble-like fruits are important for boosting metabolism and preventing viral and bacterial ailments, including cold and cough during the cold winter months.
Foodialogues shares a tangy sweet recipe of the famed Karnataka gojju using these nutrient berries. Gojju holds a special place in Karnataka cuisine. Each region have their special and unique way of gojju making. Featured today is the Udupi style Amala Gojju to tingle your tase buds and load you with health.
Amla/Nellikai Gojju Recipe:
Ingredients for Nellikai Gojju:
- Amala /Indian Gooseberry 10
- Turmeric Powder 1 Tsp
- Salt As Required
- Jaggery Powder 2 Tbsp
To Grind:
- Sesame Seeds/Til 2 Tbsp
- Black Gram Dal/Urad Dal 2 Tbsp
- Cumin /Jeera 1 Tsp
- Fenugreek Seeds /Methi ¼ Tsp
- Bygadi Red Chilly 3
- Long Red Chilly 1
- Fresh Coconut Grated 3 Tbsp
- Oil 1 Tsp
For Tempering:
- Oil 1 Tsp
- Mustard Seeds 1 Tsp
- Curry Leaves Few
Preparation Method for Nellikai Gojju:
- Pressure cook or steam the amalas with seeds till they are soft but retain their round shape. Add turmeric during the steaming.
- Fry all the masala ingredients till the dal turns brown and the sesame pop. Grind to a smooth paste.
- Add the paste to the cooked amala. Add the required jaggery and salt. Add water to the desired consistency (like a kuzhambu/sambar) and bring to a boil on low flame. Allow it to boil for 5 -8 minutes and remove from flame.
- Temper and serve hot with rice or roti.
