Typography is the craft of endowing human language with a durable visual form, and thus with an independent existence. (...) Typography remains a source of true delight, true knowledge, true surprise.

Robert Bringhurst, The Elements of Typographic Style

After Deepavali till December its the month of Nellikayi or gooseberry’s in India. Nellikayi is a very good source of Vitamin C .We used to pluck these from trees during Diwali holidays.Eat 2-3 raw gooseberry’s and drink cold water after that.You will never forget that sweet feeling in your stomach :) .

Nellikai [Gooseberry] – 4 medium size
Shredded Coconut – 1 cup
Green chilly – 2
Cumin Seeds – 1 tsp
Salt – as required
Buttermilk – 1 cup

For tempering
Ghee/Oil – 1 tsp
Mustard seed – ½ tsp
Red chilly – 1
Curry leaves – 3 to 4


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Cook the nellikayi in cooker till it becomes tender and remove the seeds.Grind the cooked nellikayi,coconut,cumin seeds,green chillies in a mixer in to a smooth paste.Mix the paste with the buttermilk.
Add salt and temper it with mustard seeds,red chillies and curry leaves.Serve with hot rice.


Falls



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