Nellikai gojju – A Madhwa speciality

  • 5 to 7 gooseberries
  • Tamarind – med tomato sized
  • Salt – rock salt
  • Turmeric powder
  • Jaggery size of a small gooseberry
  • Sesame oil – 2 tbsp
For gojju powder
Dry roast the following:
  • Coriander seeds 2 tsp
  • Fenugreek seeds 1 tsp
  • Red chillies 5 to 8 no
  • Urad dal 1 tsp
  • Channa dal 1/2 tsp
  • Dry coconut 2 tsp ( optional)
  • Black sesame 1/4 tsp
  1. Pressure cook the whole gooseberries with little turmeric for 1 whistle. Do not remove the seeds.
  2. Heat sesame oil and temper with mustard, methi seeds and asafoetida
  3. Add the cooked whole gooseberries and sauté.
  4. Add tamarind water, salt and boil till raw smell fades.
  5. In the mean time, dry roast the ingredients mentioned and grind to a powder
  6. Add this powder to the gojju that is boiling.
  7. The powder can be mixed in little hot water to avoid lumps.
  8. Add jaggery, fresh curry leaves and serve hot.
Note: The quantity of methi seeds are totally as one wants, because we have added methi in the gojju powder also.
About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost


  • Kavita Rau
    March 31, 2020 at 1:43 pm

    Thanks for sharing this recipe, unique to the Madhwa cuisine…
    Just fyi, the gojju powder is a staple that can be used with other ingredients in place of the gooseberry for eg. Narthangai, Bittergourd, Orange chilli etc…

    • puliyogaretravels
      April 4, 2020 at 1:55 pm

      Yum! Thanks Kavita

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