To begin making the Nellikai Chitranna Recipe (Gooseberry-Amla Rice), wash the nellikai, dry them well with a towel. Cut into 2 inch pieces removing the seeds along the way.

Note: Methi powder can be prepared by dry roasting 2 tablespoons of methi seeds and then grinding it into a fine powder.  This powder can be stored in an airtight container for a few days.

Blend the dry red chillies along with the chopped nellikai (gooseberries) until it forms a paste without adding any water.

In a wide heavy bottomed pan, heat the oil and add the mustard seeds. After it crackles, add the urad dal and roast until light brown. Add in the curry leaves and the turmeric powder and saute for a few seconds. Then add the peanuts and roast them for a couple of minutes.

Now, add the nellikai red chilli mixture. Stir to combined all the ingredients well. Turn the heat to low and stir well for another 10 minutes until the rawness from the nellikai goes away.

Finally, add the roasted methi powder, rice, salt to taste and combine all the ingredients well. Cover the pan and simmer on low heat for a couple of minutes. Turn off the heat and allow the mixture to rest for about 5 minutes before serving. Optionally top it with a tablespoon of sesame oil and serve.

Serve the Nellikai Chitranna (Gooseberry-Amla Rice) along with papads and other main course dishes for lunch or even pack it into a lunch box with some buttermilk.

Serve Nellikai Chitranna along with Boondi raita during festivals or for a weekday dinner.