Bettada Nellikayi( Amla) Chutney

It’s that time of the year when Amlas are in season. I had never seen such beautiful, huge fruit while growing up in Bangalore.  Nowadays with the Ayurveda fad catching on here, every street corner has carts with these fruit. 

I picked up a bottle of Thokku from the famous Subbamma Store in Gandhi Bazaar. ‘Terrible’ is a kind word to use for what it was. 

It’s ridiculously easy to make a Chutney out of Amla. The chutney can be mixed with hot rice and ghee and eaten. Or it can be used to make a good Chitranna. 


  1. Amla- 5 big ones, grated
  2. Byadgi chilies- about 8
  3. Methi seeds- 1 Tsp
  4. Turmeric powder- 1/2 Tsp
  5. Asafetida- 1/4 Tsp
  6. Oil- 2 Tsp
  7. Salt to taste


Grate the Amla and keep aside. Sauté the chilies and methi seeds without oil, till the methi seed start changing color. Remove from heat and keep aside. 

Take oil in the same pan. Add the asafetida. Add the grated Amla and sauté till it starts changing color. Add the turmeric powder and sauté for a couple of minute more. Add salt. 

Grind all the sautéed ingredients together without water. Check for seasoning and adjust salt if needed. 

To make Chitranna: 


  1. Amla chutney- as needed
  2. Cooked rice- 2 cups
  3. Oil-2 TBSP
  4. Peanuts- optional 
  5. Curry leaves- 1 sprig
  6. Mustard seeds- 1/2 Tsp
  7. Channa Dal- 1 Tsp
  8. Urad Dal- 1 Tsp
  9. Asafetida- a pinch
  10. Fresh grated coconut- 2 TBSP
  11. Salt if needed

Fry the peanuts in the oil till crisp and remove from the oil. Make a tempering of the mustard seeds, dals, asafetida and curry leaves in the same oil. Add the Amla chutney. Mix well with the oil. Add the rice and mix well. 

Add the peanuts and coconut. 

Carambola(Star fruit) Gojju and Saaru

It’s been ages since I wrote a post on this blog. Even though I’ve been in Bangalore for the past 3 months, it’s been impossible to find the motivation to try and write anything. After several days of storing this picture as a draft, I thought it would be good to post a recipe today. 

I had not tasted Carambola in Bangalore, even though it’s a tropical fruit and available in abundance. They are called ‘Kommarke HaNNu’ in my house. I recently discovered that they are also called ‘Kamala Drakshi’. 

Though they are a great source of vitamin C, the ones I got were extremely sour. There was no way of eating them as a fruit in their natural state. Since a had several, I decided to try cook them into something sour and sweet. 

Carambola already have a very mild pineapple flavor. They made an excellent gojju and a very flavorful rasam, which would make an wonderful drink in cold winters or for a lazy dinner. 

To make the Gojju- 


  1. 1 Carambola fruit- dived into 1/2 inch pieces
  2. Gojju powder- recipe Here– 2 TBSP
  3. Jaggery – 2 TBSP or to taste
  4. Tamarind paste- 1 heaped Tsp or juice from a lemon sized ball. 
  5. Salt to taste
  6. Turmeric powder- 1/8 Tsp
  7. Mustard seeds- 1/4 Tsp
  8. Asafetida- a pinch
  9. Curry leaves- about  10
  10. Sunflower oil( or any neutral smelling oil)- 3 TBSP
  11. Water- 2 cups


Make a tempering of the mustard seeds, curry leaves and asafetida in the oil. Add the Carambola pieces and sauté till they start getting soft and start changing color. Add a cup of water and the turmeric powder. Cook for a minute or two. Bring to a boil and add the remaining ingredients. 

Boil till the Gojju thickens and adjust the seasoning. I prefer a thicker Gojju to serve with Ragi mudde, so I add a little more Gojju powder. The amount can be adjusted as per thickness required. 

To make the Rasam( Saaru):

Make sure the Carambola is sour. 

  1. 1 Carambola cut into small pieces
  2. Coconut oil- 1 TBSP for seasoning
  3. 1 green chili- slit
  4. A few curry leaves
  5. Salt – to taste
  6. Jeera- 1/2 Tsp
  7. Asafetida- a pinch
  8. Jaggery- a small piece( optional) 
  9. Water- 3 cups


 Add the Carambola pieces to the water and add the salt the salt. Cook the Carambola in the water till it’s completely soft and mushy. I used a hand mixer to mush up the pieces completely, so that they integrated well in the water. Add the jaggery if needed. 

Make a tempering of the jeera, asafetida, curry leaves and green chili in the coconut oil. Add to the rasam. 

Serve hot with rice or on its own as a drink. 

Boiled Peanut Chaat

Adapted from the book ‘Marwari cuisine’ by Chef Sanjeev Kapoor. This is a really easy Chaat for peanut nutters like me. 

You will need to boil and shell about 5-6 cups of peanuts for this recipe that serves 2. A bit tedious, but really fun chaat for those rainy days. 


  1. Raw peanuts- 5 cups, salted well and pressure cooked for 2 whistles. Shell the peanuts after they cool
  2. Tomato-1, fine chopped
  3. Onion-1, fine chopped
  4. Coriander- 2 TBSP, fine chopped
  5. Lemon juice- 1 TBSP
  6. Chaat masala- 1/2 TSP
  7. Jeera powder- 1/2 TSP
  8. Red chili powder- to taste
  9. Salt to taste

Mix all the ingredients and serve, optionally with some crunchy sev on the top.