Nellikkai Sadam

🔥 Prep

• Grate the 4 gooseberries (about 100 g) using a fine grater.
• Roughly chop the 2 green chillies.
• Measure 2 tbsp peanuts (≈20 g) and set aside.
• Measure 1 tsp mustard seeds, ½ tsp turmeric powder, and 1¼ tsp salt.
• Pluck 10 curry leaves from stems and rinse; keep ready.
• Fluff the 400 g cooked rice with a fork and bring to room temperature.
• Measure 2 tbsp sesame oil (≈30 ml) for tempering.

🔥 Cook

• 1. Heat 2 tbsp sesame oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the 10 curry leaves and sauté for 5 seconds until fragrant.
• 4. Add the chopped green chillies and sauté for 30 seconds on medium heat.
• 5. Stir in the grated gooseberry, ½ tsp turmeric powder, and 1¼ tsp salt; cook for 2 minutes on medium‑low heat until the gooseberry softens slightly.
• 6. Add the measured peanuts and toss for 30 seconds.
• 7. Reduce heat to low, add the 400 g cooked rice, and gently fold to combine, ensuring even coating; warm for 2‑3 minutes on low heat.
• 8. Turn off the heat, cover the pan, and let rest for 1 minute to allow flavors to meld.

🔥 Serve

• Transfer the Nellikkai Sadam to a serving bowl and garnish with a sprinkle of extra peanuts if desired.
• Serve warm alongside plain yogurt or cucumber raita and a side of crisp papad.
• Optional: add a wedge of lemon for an extra tangy kick.