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