Wednesday, 24 May 2017


Amla/Indian gooseberry/nellikkai is a wonderful package of vitamin C. Vitamin A and other important minerals for our optimal health. 

How to make Amla thokku?


Gooseberry fresh  10 nos
Tamarind gooseberry size
Jaggery one piece
Mustard seeds one spoon
Salt to taste
Asafoetida one generous pinch
Roasted Fenugreek powder half spoon
Sesame oil two tablespoons
Curry leaves one sprig
Garlic pods three
Red chilly powder one spoon
Turmeric one spoon


Cut the gooseberries into wedges deseeding the seed.
Blend the gooseberry wedges, tamarind, jaggery, salt, garlic with required water.
into a coarse paste.
Heat the frying pan with one tablespoon of oil over a medium flame.
Add mustard seeds.
Once it starts to crackle. add curry leaves. Switch off the flame to avoid burning.
Add turmeric, red chilly powder, asafoetida, roasted fenugreek powder, to the oil.
Stir for a while and add the gooseberry paste and stir again.
Now switch on the flame and allow boiling for few minutes.
Pour the remaining oil.
Once the oil separates from the gooseberry mixture, switch off the flame.
Set aside to cool.

Now the glossy classic amla thokku is ready to have with urd rice, or any fried rice or dosa. or idlies.


Peru nelli is called as amla in Hindi Indian gooseberry in English. Amla is observed from the very ancient period, as one of the most useful and medicinal herbs for improving our stamina and well being. It is mixed as the major part of Triphala soornam, the powerful combination of three potent herbs. According to Ayurvedha, the regular consumption of amla balances the all three doshas such as Vadha, Pitta and khalpa doshas of the body.

Amla is promoting the longevity and good respiratory system since it is packed with vitamin C, A and many important minerals that are essential for our good health.

In short, we can say about the healthy benefits of amla is that it provides a wide array of health benefits owing to its high contents of nutrients.

It strengthens the nervous system. It is good for eyesight. It regulates the respiratory system. Its antioxidants check the free radicals. It is good for cardiovascular health. It promotes bone heath and development.
It has anti-aging properties.

Regular consumption of amla in any form is good for our health.

How to make Nelli rasam?


Amala two nos
Toor dal cooked one cup with turmeric one spoon and five drops of castor oil
Tamarind one amla size
Tomato half
Garlic pods four
Cumin seeds roasted powder one teaspoon
Pepper powder one spoon
Coriander leaves finely chopped half cup
Red chilies three
Curry leaves one sprig
Asafoetida one pinch
Mustard seeds one spoon
Sesame oil two spoons
Salt to taste
Jaggery one amla size


Soak tamarind in once cup of water for half an hour and get the extract.
Pressure cook dal with turmeric, half tomato and castor oil and dilute with water up to three cups
Heat the wok with oil over a medium flame.
Add mustard seeds to pop up/
Add curry leaves and split chilies.
Add asafoetida one pinch
Let the flame is off now.
Add the tamarind extract with jaggery and salt.
Raise the flame.
Allow boiling for few minutes.
Meanwhile, blend the chopped amlas and garlic pods.( You can add cumin powder and pepper powder in this stage)
Transfer the cooked Toor dal and its extract to the boiling tamarind extract.
Add cumin powder and pepper powder.
Transfer the amala paste.
Allow to the boiling point.
Add coriander leaves.
Check the salt and switch off the flame.

Transfer this flavorful amala rasam to a serving bowl.
Serve hot with steamed hot rice.

Check out, dears!😊😃😍😌


Capsicums are rich in Vitamin C and A and many minerals that are supporting our optimum health. Hence we can add this capsicum in our regular diet.

How to make kudamilakai chutney for idlies and dosais?

This chutney is a good alternative version of side dishes for idlies and dosais.


Kudamilakai or capsicum green one chopped
Bellary onion finely chopped half cup
Garlic pods four nos
Shredded coconut half cup
Tamarind one amla size
Jaggery one piece
Half tomato
Urad dal half cup
Chana dal half cup
Sesame oil one tablespoon
Curry leaves one sprig
Red chilies three
Asafoetida one pinch
Salt to taste


Fry all the ingredients in a frying pan in sesame oil adding one by one starting from the red chilies, dals, capsicum, coconut, half tomato, tamarind, garlic pods and shallots or onion, curry leaves, asafoetida and everything.
Set aside to cool down.
Blend all the ingredients with required water to get the smooth paste or coarse paste as per your choice.
Transfer the chutney to a serving bowl.
You can temper it with sesame oil and mustard seeds and curry leaves. (Optional)

Chutney ready with the unique flavor of kudamilakai.

It is a tasty accompaniment with idlies.

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