I was talking to my MIL the other day and discussing the lunch menu that she made. She mentioned that she just got some fresh nellikai from the market and was making nellikai thogayal to go with rasam. This was the first time I have heard of this dish and went ahead and got the recipe from her and tried it the next day. It was very tasty, tangy from the nellikai. Can be add with white rice and ghee or as a side to rasam or curd rice. We even had it as a side with dosa.
If you can get fresh nellikai, nothing like it, but I was able to get only frozen ones.
Ingredients Required:
Nellikai - 10, de seeded and cut
Sesame oil - 2 tblsp
Red chilli - 2
Curry leaves - 10
Hing - pinch
Salt - 1 tsp
Urad dhal - 1 tblsp
Coriander seeds - 1 tsp
Coconut - 2 tblsp
Turmeric powder - 1/2 tsp
How to make:
In a pan, add the oil and when hot add the urad dhal, red chilli and coriander seeds. Saute till the dhal becomes light pink.
Add the coconut and saute for a min.
Remove and set aside to cook down
In the same pan, with the remaining oil, add the nellikai and curry leaves.
Saute till it becomes soft. If you are using fresh, it might take some time to cook, close the pan and allow to cook for 5 minutes on medium low heat.
If using frozen would take only a minute.
Cool down and grind everything together to a coarse miz along with salt, hing and turmeric powder.
Serve with rice or as a side to dosa and idly.
Notes:
If using frozen, remove from the freezer and let them sit in a bowl of water for 19 minutes before the above process.
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