Sunday, August 15, 2010

Ari Nellikai Urugai (Ari Nellikai Pickle)

I wonder how I didn't know something as sinful as Ari Nellikai existed till my recent visit to Mysore. I was overjoyed to find that it was available at the Malleshwaram vegetable market too. Mommy darling taught me how to make yummy Ari Nellikai picke - something I absolutely adore these days. :)


1. 250 grams of Ari Nellikai

2. Salt to taste
3. Hing powder to taste
4. Chilli powder to taste
5. Turmeric powder to taste
6. Jaggery to taste
7. Oil
8. Mustard seeds


1. Remove the seeds from the Ari Nellikai and cut it into small pieces. (This can be quite an uphill task, as I discovered, but the hard labour is totally worth the wonderful finished product.)

2. Heat a little oil in a kadhai and add mustard seeds. Allow them to splutter.
3. Add the hing powder to taste.
4. Add the nellikai pieces and cook on low flame till it gets a little soft.
5. After it gets soft, add salt, chilli powder and turmeric powder to taste and mix well. Cook for a while.
6. When it is mixed well, add crushed jaggery as per taste. Mix well and cook for a while.

That's it, and you get some mouth-watering pickle!

Monday, August 9, 2010

Pattarveliya aka Paatra aka Alvi

This is one of my most favourite Gujarati dishes. This recipe has been customised to suit individual tastes. :)

For 2 people

1. 10 medium sized paatra leaves (Sepankazhangu leaves)
2. Salt to taste
3. Ginger-fresh coriander-green chillies paste
4. Turmeric powder to taste
5. Jaggery to taste
6. Oil
7. A small lemon-sized ball of tamarind
8. Hing powder to taste
9. 2 cups of besan
10. Mustard seeds
11. Dry, dessicated coconut (kopra)
12. Fresh coriander leaves - chopped finely


1. Wash the paatra leaves and cut off the bulging veins, taking care not to cut the leaves. Wipe the water off using a clean cloth.

2. Soak the tamarind and extract a thick paste, using a little water. Strain and remove any impurities.
3. In a bowl, mix the besan, salt, turmeric powder, jaggery and green chillies paste to taste. Add the tamarind paste and mix well. Add red chilli powder if it is not spicy enough. Add a little water if necessary and make a slightly watery paste.
4. Lay out the reverse side of a leaf on a hard surface, and spread the besan paste all over it generously. Lay one more leaf over it, and again spread some more paste. Make a layer of 4-5 leaves in this manner.

5. Fold in the sides of all leaves together. Then, roll up all leaves together.
6. Roll up all the leaves in this manner.
7. Grease a plate with a little oil and place the rolls on it.
8. Pressure cook with whistle for about 3-4 whistles.
9. Once the steam escapes, remove the rolls and let them cool. Cut them approximately equal, small pieces.
10. Heat a little oil in a kadhai and add hing powder and mustard seeds. Allow the mustard seeds to splutter. Add the paatra pieces and cook for a while, till the pieces become a little crisp.
11. Garnish with finely chopped coriander leaves and dry, dessicated coconut (Kopra). Tastes nice with tamarind chutney.