NELLIKAI THAYIR PACHADI | GOOSEBERRY RECIPES

        Nellikkai thayir pachadi is one of my favorites. Mom makes this both like this way and with dried nellikkai/ Amla (gooseberry). When ever amla season comes, she buys fresh and sun dries it, which can be stored at shelf though out the year. It can be used when ever we want by soaking it in hot water for a while. She even powders coarsely and gives me, so that it will get soaked soon. I love that version better, but since I ran out of it, I am posting this method. Sure will update that another time when I get it. This is also equally tasty and a healthy recipe to include in our diet in summer. I always appreciate the way our recipes/ cooking includes all the things that are good for our body/ health in our day to day cooking. Right from mustard, asafoetida, each and every ingredient plays its role. Like wise, nellikkai too is a body coolant and has many other health benefits. Do include it when ever you find it in the market for your well being!

Recipe    Cooking time : 10 mins   Serves : 4   Ingredients Nellikkai/ Amla (big variety) 4 - 5 Grated coconut 4 tblsp Asafoetida 2 piches Green chilli 4 Salt As needed   To temper Oil 2 tsp Mustard 3/4 tsp Urad dal 1 tsp Asafoetida 3 piches Curry leaves 1 sprig   Method Wash amla and slice the sides to get rid of the seed in the middle. Place the grated coconut, amla, green chillies in the mixer. Grind it with little water to a paste. In a mixing bowl, beat the curd and add salt, ground mix and mix together. Add asafoetida and temper with the items given under ‘to temper’ table. Mix well. Notes According to the saline (thuvarpu), adjust the curd and coconut to balance it. Adding asafoetida both while tempering and while mixing adds a great flavour. Use thick curd and beat it before mixing. As nellikkai is said to be coolant, avoid having it at the night.

     
      Serve as a side dish for sambar sadam or even mix it with rice and ghee and have it as such. It tastes great!

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