“Nellikkai” is the
Indian gooseberry is called the Power House of Nutrition. Neelikkai in Tamil is
called as Amla in Hindi and Gooseberry in English. Nellikkai is a wonderful
fruit is extremely good for the hair, immunity and a great remedy for cold, coughs
and helps in fighting infections. Nellikkai pachadi is usually made on
dhuvadasi which falls after the ekadasi fasting. This is a very easy thayir
pachadi that can be made in a jiffy and is a perfect side dish with SundakkaiVatha Kuzhambu or any South Indian Kuzhambu variety and with Poricha Rasam. Do
try out this healthy and tempting Nellikkai Pachadi and post your comments
here. Meanwhile do check out other interesting Raithas/Pachadis here.
Here’s how to make Nellikkai Pachadi with step
by step photos…
Ingredients
Nellikkai/Amla/Gooseberry
|
3
|
Green
Chillies
|
2
|
Coconut
Grated
|
1 ½ tbsp
|
Curd/Thayir/Yogurt
|
1 cup
|
Salt
|
As
needed
|
For Tempering
Oil
|
2 tsp
|
Mustard
Seeds/Kadugu
|
½ tsp
|
Urad
Dal/Ullutham Paruppu
|
½ tsp
|
Dry
Red Chillies
|
2
|
Curry
Leaves/Karuvepilai
|
10-12
[one spring]
|
Perungayam/Asafoetida/Hing
|
One
small pinch
|
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Author: Priya Anandakumar
Raithas/Pachadi
Method
Wash the nellikkai/amla and separate the seeds.
Wash the green chillies, cut the coconut and keep it ready.
Add nellikkai/amla, green chillies, coconut to
the mixer and grind it to coarse paste with little water.
Beat the curd well along with salt and keep it
aside.
Heat oil in a small kadai, splutter mustard
seeds, add urad dal, dry red chillies and fry until the dal starts to change to
golden brown color. Add curry leaves and fry until they turn crispy, add
asafetida/perungayam and switch off the stove.
Add the tempering to the prepared pachadi and
mix everything well.
Delicious, healthy and tasty Nellikkai Pachadi
is ready to be enjoyed. Serve it with any variety rice and enjoy.
Suggestions:
You can roasted cumin powder/jeera powder to the
pachadi/raita for added taste.
Do not grind the amla/nellikkai to fine paste,
it may cause bitterness.
Use thick curd for the raita, beat it well
before using it.
Thank you all for visiting my space, please come
back again for more simple, healthy and traditional recipes from my kitchen.
Raithas/Pachadi
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