28 February, 2026
Bettada Nellikayi Huli | Indian Gooseberry Sambar |
ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಹುಳಿ | ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಸಾಂಬಾರ್ |
By now, you all may know that the Kannada word bettada nellikayi translates to Indian gooseberry. Every year during winter I do make bettada nellikayi saaru/rasam and huli/sambar and I have already shared saaru/rasam recipe but today its huli/sambar’s turn I believe
Apart from saaru/rasam and huli/sambar I do make pickles, subji, rice, chutney, tokku etc, in the links below you can check all the recipes
Amla or Indian gooseberry is a nutrient dense super food which supports immune system, skin health, hair health, digestion and helpful in reducing inflammation etc.
So today I’m here to show you, how to make bettada nellikayi huli or Indian gooseberry sambar along with pigeon peas, some spices, basic vegetables and home made different type of Huli pudi or sambar powder
I have also posted amla saaru/rasam , chitranna, amla pickle , dry instant pickle , achari amla subji , amla tokku , amla chutney , coriander leaves amla chutney , Pudina amla chutney , amla curd chutney , amla togaribele/Pigeon pea chutney and recently tried out recipe using amla is walnut chutney and last but not the least Punjabi satvik chole using amla.
Ingredients : measuring cup used – 250 ml
- Pigeon peas/togaribele – 1 cup (cooked in sufficient water by adding 1/2 tsp of turmeric powder and 2 tsp oil)
- Rock salt – 1&3/4 tbsp
- Huli pudi/sambar powder (different type) – 6 tbsp
Others :
- Ghee – 1 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1/2 tbsp
- Fenugreek leaves – 1 tsp
- Hing/asafoetida – 1/4 tsp
- Onion, sliced – 3/4 cup
- Green chilli – 4 to 6 (adjust)
- Curry leaves – 1 sprig
- Tomato, sliced – 1 cup
- Amla or Indian gooseberry – 6 nos.,
- Coriander leaves – 1 fistful
- Jaggery – 3/4 tbsp
- Table salt – 1 tsp
- Red chili powder – 1 tsp (for colour)
- Turmeric powder – 1/2 tsp
- Water – 1 cup
PROCEDURE :
- Heat ghee in a pan, Put mustard seeds, cumin seeds, fenugreek seeds, let them crackle, then put onion, green chili and curry leaves, saute everything
- Now put tomato and coriander leaves, saute again and put salt, jaggery powder, turmeric powder and amla mix everything then put 1 cup of water, cover and let it boil well
- Once amla turns soft add it to the cooked arahar dal/pigeon peas along with huli pudi/sambar powder and rock salt
- Stir everything well and boil further for couple of minutes until the huli starts boiling rapidly
- If you wish you can put a tsp more ghee on the top, by the way I have put. That’s it. Enjoy piping hot bettada nellikayi huli/sambar along with steaming hot rice
Blow in the platter you can see Tomato chutney/tokku , Lachha paratha and bettada nellikayi huli + rice
