NELLIKAI THAYIR PACHADI

Nellikai thayir pachadi (Amla/gooseberry raita) is a tasty and a healthy recipe to include in our diet in summer. Mildly spicy and tangy Nellikai thayir pachadi is easy to make and pairs good with hot Plain rice and Sambar rice. Nellikai act as a body coolant and is rich in antioxidants, which reduce the risk of chronic health conditions like heart disease, diabetes, and cancer. Nellikai is an excellent source of iron, calcium and Vitamins C, E and A. Do include it when ever you find it in the market for your well being!. This is one of my family's favourite dish. 

PREPARATION TIME : 5 minutes

COOKING TIME         : 10-15 minutes

INGREDIENTS:(serves 2 persons)

• Nellikai/Amla/Gooseberry   - 2
• Onion small size                     - 1
• Grated coconut                      - 4 spoons
• Fennel seeds/sombu            - 1/2 spoon
• Green chillies                         - 2
• Mustard seeds                       - 1/4 spoon
• Curry leaves                            - 5-6 leaves
• Curd                                         - 4 spoons
• Oil                                             - 2 spoons
• Water                                       - 250 ml approx
• Salt

DIRECTIONS:

1. Get ready with all the ingredients. Finely chop the onions and keep aside.

2. Cut the nellikai into half and remove the seeds. Boil the nellikai and keep aside.

3. Firstly grind grated coconut, fennel seeds, green chillies to fine paste with little water. Then add boiled nellikai to the same mixie jar and grind all to the fine smooth paste. (Tip: Add water if needed.)

4. Heat oil in a pan and add mustard seeds let them crackle. Add Chopped onions, curry leaves and salt. Saute well until the onions turns soft.

5. Add the freshly ground nellikai paste to the pan. Add 250 ml water and cook for 8-10 minutes in a low flame. (Tip: Keep stirring occasionally to avoid burning and sticking to the pan.)

6. Add 3-4 spoons of curd, mix and cook for a minute. Switch off the flame. (Note: Do not over cook after adding curd.)

7. Your nellikai thayir pachadi is ready to serve and Enjoy!

ADDITIONAL TIPS: 

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the number of green chillies accordingly.

=> While tempering you can also add 1/2 spoon urad dal and a pinch of asafoetida/Hing powder. Gives nice flavour to the pachadi.

=> Since nellikai has some pulipu and thuvarpu taste, adjust the amount of curd accordingly.

=> If the curd is bit sour, then the nellikai pachadi will be spicy and tangy. I prefer adding sour curd.

=> If the curd is too thick slightly beat the curd before adding it. This enables uniform mixing of curd with pachadi.

=> Since nellikai is a body coolant, do not consume it at night.