Ingredients

Bettada Nelli kayi ( amla//Indian gooseberry)—10

Green chillies (hasiru menasina kayi// hari mirch)—12

Menthya kaalu (fenugreek seeds//methi dana)—2 tablespoon

Arisina (turmeric powder//haldi)—1 tablespoon

Salt ( uppu)—2 tablespoon

Method

Wash the Nelli kayi and dry them completely.

Chop them into small pieces,discard the seeds.

Dry roast menthya kaalu in a pan on low flame until it starts spluttering and turns to light brown colour,do not burn it.

Let it cool completely,transfer it to a mixer grinder jar and powder it.

Keep it aside.

Next,transfer the chopped Nelli kayi pieces into the dried and clean mixer grinder jar.

Add in green chillies,arisina,salt and grind to smooth paste without adding water.

Transfer to a bowl.

Oil—2 tablespoon ( I have used ground nut oil as it gives special taste).

Sasive (mustard seeds//rai) —2 teaspoon

Ingu (asafoetida//hing)—1 teaspoon

Heat oil in a pan,once hot enough add sasive,when it crackles add ingu,ground paste.

Saute for 2 to 3 minutes,till everything is combined well.

Switch off the stove.

Take it out and let it cool completely.

Tasty Nelli kayi thokku is ready to eat.

Transfer to a clean,sterilised glass jar and refrigerator it for long shelf life.

Serve with hot rice,with ghee ,ground nut oil,or til oil.

This is a traditional recipe from malenaadu.