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“Amla (Avalo/ Nellikayi/Gooseberry) Kadhi” … we always try to have amla/ avalo as often as possible, be it in the form of pickle, chutney, jamun, juice, gojju, brine etc. and if nothing I just munch on a piece of steamed amla if fresh or crush it with green chillies if brine to serve with pejja, either way its good for health … this time the summer heat seems to be fuming and I am trying to find ways to add on varieties of coolants for mid morning breaks … do try this Amla kadhi prepared with coconut milk, similar to sol kadhi, it’s nutritious and tastes wonderful … in my home we love to sip it on chilled as it is, but you can serve it with spiced khichidi/ any type of rice dishes during meals too … Yummilicious …
** The famous sol kadhi prepared with semi dried kokum petals with freshly ground coconut milk, green chillies and garlic is a digestive coolant famous in the coastal region of Konkan. Usually it is served along with meals to be sipped on in between or to be relished with rice, khichidi etc. either way it tastes wonderful. I usually serve it with moong dal- rice spiced khichidi as we love the combination very much. Aagal is a kokum syrup prepared with salt preserve and can be easily added on to curries or sol kadhi. It is easily available in stores at least in coastal regions and cuts short time of preparations.
** I brine amla/avalo/ Indian gooseberry/ nellikayi whenever in season and use it as and when needed to be served as rasam, chutney, kadhi etc. Here is my version of Avale kadhi with coconut milk, garlic and green chillies similar to sol kadhi. You can serve this chilled as it is during mid morning break or during meals along with moong dal rice khichidi or rice and other dishes, it tastes delicious. I am also sharing the link to Kokum Sol kadhi at the bottom of this recipe, which you can browse through in liesure and try out too. There are plenty of dishes shared in the blog, do try them and enjoy with family.
** Here is my simple recipe for “Amla (Avalo/ Nellikayi/Gooseberry) Kadhi” … my style, its nutritious and delicious, do give it a try ….
** I have used Brine/ Salt preserve Amla (Avalo/ Nellikayi/Gooseberry) for this recipe. You can use fresh ones too, in which case you will either have to pressure cook or steam cook it. Brine veggies is a process where the veggies then can be used without cooking as they will be cured by itself over a period when brine. In case you are new to this method you can check out on the link shared at the bottom for the same.
** Gently remove 4-5 Brine/ Salt preserve Amla (Avalo/ Nellikayi/Gooseberry) with a clean spoon and add into a bowl with plenty of water and let soak for 30 minutes. Do change the water in between once or twice discarding the water it is soaked in. This process has to be followed with all brine veggies to help remove the excess salt which otherwise will get passed on to the curry/ kadhi/ rasam when prepared.
** Once the excess salt has been removed from Amla (Avalo/ Nellikayi/Gooseberry), wash it well with fresh water and then cut to pieces (it will easily break) discarding the inner seed. You can even just remove it crushing with hands.
** Add 2 cups of freshly grated white part of coconut (soyi/ nariyal) only in a mixer grinder along with brine amla (avalo/ gooseberry/ nellikayi) pieces, 4-5 garlic cloves (losun/ lehsun) peeled and cut to pieces, 5-6 green chillies (tarni mirsanga/ hari mirchi) cut to pieces, 1 tblsp roasted jeera (cumin seeds), a few fresh curry leaves (karbevu/ kadipatta)- optional and grind to a very fine paste adding water little by little, say about maximum 1-2 cups of water only on each grinding.
** Note : Always use only uppermost part of the fresh coconut halves to obtain thick, fresh, juicy and white in color milk. The brownish part towards the end ie near the shell is not juicy and is best used in preparation of masala gravy only. Again addition of green chillies is as per individual preference, so add accordingly.
** Remove and sieve through a very fine sieve or cloth (for best results) into a vessel. Now collect sieved residue and add it back into mixer grinder and once again grind to a paste with required amount of water. Again, sieve it as before and once more collect the recidue, grind, sieve and collect in the vessel.
** Note : Grinding repeatedly using the sieved residue helps in bringing out all of the juice/ milk from the coconut gratings. You can also soak the fresh coconut gratings in lukewarm water for 20-30 minutes and then extract the milk too. The point here is to obtain as much milk possible from the coconut gratings without wastage.
** Check the consistency of the collected Amla (Avalo/ Nellikayi/Gooseberry) Kadhi in the vessel and add more water if required. Add kala namak (Black/ Pink salt) and mix well. Do not make it too thin in texture like that of buttermilk, as it will lose on taste. The consistency should be that of cows milk for a pleasant sipping on to it when served chilled. Lastly garnish with a handful of finely chopped fresh coriander leaves (dhania/ kottambari pallo), mix well and keep it in fridge for atleast 2-3 hours before serving.
** “Amla (Avalo/ Nellikayi/Gooseberry) Kadhi” is done and ready to be served. This is a delicious digestive Coconut Milk based appetizer with inclusion of Amla/ Gooseberry that goes well served alongside meals with Indian spicy cuisines. You can also sip it on chilled as it is at mid morning during summer to beat the heat. Amla is very good for health and the list of nutrients is endless, so also the number of dishes that it can be prepared into or added into. Brine it for year round using and enjoy it to heart content.
** Sharing a few links below to “Kokum” and “Sol Kadhi” recipes along with “Coconut Milk/ Nariyal Doodh) preparation method and Brine method of “Amla/ Gooseberry/ Avalo/ Nellikayi”, do browse through in liesure and try them out …
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