Wednesday 8 January 2020

Nellikkai Pachadi/Nellikkai Thayir Pachadi/Gooseberry Raita Recipe/Amla Raitha

“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…

Green Chillies
Coconut Grated
1 ½ tbsp
1 cup
As needed

For Tempering
2 tsp
Mustard Seeds/Kadugu
½ tsp
Urad Dal/Ullutham Paruppu
½ tsp
Dry Red Chillies
Curry Leaves/Karuvepilai
10-12 [one spring]
One small pinch
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3-4
Author: Priya Anandakumar



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. Add the ground nellikkai/amla paste to the curd and mix everything really well.

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.

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.


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Priya Anandakumar