Arinelli or arainelli is a variety of Amla (gooseberry) which is small in size compared to the regular gooseberry and differ in shape.They turn pink when fully ripe and little sweet. Flavour also differs from the regular gooseberry.
I remember the nostalgic childhoods days, we had eaten lot of them, in raw form or with little salt. At home, mother used to make pickle, variety rice, vathakal (stirfry) etc during the season. The way they hang in the branches is a feast for eyes. (picture below)
|Arinelli (courtesy : google search)|
I saw them (This variety) in the market recently after a decade and shopped some to relish some simple recipe at home. My first preparation was a Variety Rice known as 'nellikkai chaadham" aka Gooseberry Rice.
- Arinelli - 10 Nos. (gooseberry)
- Green chilli - 2 Nos.
- Gingely oil - 2 tbsp (Til tel / sesame oil)
- Mustard seeds - 1 tsp (kadugu / Rai)
- Black gram - 1 tsp (ulundu / urad)
- Bengal gram - 1 tsp (kadalai paruppu / chana dal)
- Asafoetida powder - 1 pinch (perungayam / hing)
- Curry Leaves - 8 Nos.
- Salt to taste
- Cooked Rice - 1 cup
- Wash the gooseberries and pat dry.
- grind the gooseberries & green chillies in a mixer (without water)
- Heat oil in a wok. Add mustard seeds. When they start spluttering, add Black gram and bengal gram, asafoetida powder and curry leaves.
- When the grams turn goldben brown, add the ground gooseberry chilli mix and saute for a minute in low flame.
- Remove from fire, add Salt to taste, mix well.
- Add cooked rice and gently mix it.
- Gooseberry rice is ready to serve!
(Optional : you can add turmeric powder while tempering. But I avoided as I like the rice in its natural colour)