Next in the nellikkai/gooseberry thuvayal series, is a blend of coconut, red chillies, shallots, ginger and the star ingredient gooseberry.
There is an extra addition here – black gram, to give some texture to the chutney. We fry deskinned blackgram, shallots, ginger and redchillies. The fried ingredients are then added to fresh coconut and gooseberry to be blended.
Nellikkai Thengai Milagaivatral Thuvayal/ Gooseberry Coconut Red Chilli Chutney
Ingredients (serves 4)
- periya nellikkai/gooseberry (bigger variety) – 5no.s chopped
- thengai/coconut – 1/2 finely chopped/grated
- milagai vatral/redchillies- 6/7 as preferred
- chinna vengayam/shallots- 8 no.s
- ginger– 1/2 inch piece
- ulundham paruppu/skinned black gram – 2 tbsp
- uppu/salt – to taste
- yennai/oil – 1 tsp
Method of Preparation
- Peel shallots, grate coconut, chop gooseberries
- In a pan, take a tsp of oil and fry skinned black gram till golden. Then add red chillies, ginger and shallots, and fry till shallots become opaque. This would take a minute or two
- Switch off the stove. Let the fried stuff cool a bit
- In the blender jar, add grated coconut and chopped gooseberries
- Add the fried ingredients
- Add salt and water and blend to a smooth paste
- I prefer adding just enough water to all the gooseberry chutneys, to give a feel of thuvayal made in ‘Ammikkal’- stone grinder or the traditional roller stone.
- This thuvayal tastes best with seasoning.
thaalippu – seasoning
- yennai/oil – 2 tsp
- kadugu/mustard seeds – 1/2 tsp
- ulundham paruppu/skinned black gram – 1 tsp
- kariveppilai/curry leaves- 5/6
- Heat oil in a small pan
- Add mustard seeds
- When they splutter add black gram
- When it becomes golden brown, add curry leaves
- Pour this into the thuvayal.
Serve with Idli, Dosai, Uthappam or any main course of your choice.