Nellikai thayir pachadi is one of my favourites. Mom makes this both like this way and with dried nellikai/ Amla (Indian gooseberry).
You can prepare nellikai thayir pachadi any day as it is very healthy, or as part of a festival menu, occasions like Dwadashi, Amavasai menu.
Check out my nellikkai rasam and vendakkai thayir pachadi in this website.
About
Nellikai thayir pachadi is made on auspicious days like Dwadashi, after fasting on ekadashi (A Hindu festival which falls on 11th day of Lunar cycle and worship God Vishnu)
You can prepare this with fresh Indian gooseberry - Amla in Hindi / Nellikai in tamil or sun dried ones.
When ever amla season comes, my mom buys fresh and sun dries it, which can be stored at shelf thoughout the year.
It can be used whenever 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. Likewise, nellikkai too is a body coolant and has many other health benefits. Do include it whenever you find it in the market for your well being.
Step by step images
- Firstly 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.
2. Grind it with little water to a paste. In a mixing bowl, beat the curd and add salt, ground mix and mix together.
3. Add asafoetida and temper with the items given under 'to temper' table. Mix well.
Serve as a side dish for sambar sadam or even mix it with rice and ghee and have it as such. It tastes great!
Top tips
Make sure to balance the tanginess of nellikai and curd with enough chillies, otherwise it will turn tangy.
Use not sour curd for this to balance the taste. Use cooking cream or milk to balance, if it is too tangy.
My notes
Do not consume amla in the night as it is supposed to give you cold (body coolant). So we avoid it for dinner. Infact, at our house, we can't even say the word nellikai at the night. Sounds silly but yeah, hahahaha.
Do not leave this outside in the room temperature for long time, as it will turn sour fast.
You can also use a small peice of ginger for a different flavour profile, yet refreshing.
Add generous amount of asafoetida, raw as well as while tempering for perfect flavour in this recipe.
Recipe card
Nellikai thayir pachachi recipe
Ingredients
- 4 Nellikkai big variety Indian gooseberry
- 4 tablespoon Grated coconut
- 3 tablespoon Curd
- 2 pinches Asafoetida
- 4 Green chilli
- Salt
To temper
- 2 teaspoon Oil
- ¼ teaspoon Mustard
- 1 teaspoon Urad dal
- 3 pinches Asafoetida
- 1 sprig Curry leaves
Instructions
- 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.
Sudha says
Delicious....my mother use to make it....curd is not mentioned.
Divya Kudua says
I love Nellikai too and have a big bottle of salted nellikai in my pantry.We make a chutney with it using garlic and it tastes great with rice.I am going to try your recipe with my salted nellikai.
APARNARAJESHKUMAR says
Raks same pinch My next post was suppose to be the goosberry pachadi ! 🙂 i never expect this twist 🙂 lovely photos 🙂
Aruna Manikandan says
sounds new to me...
looks healthy and delicious 🙂
sowmya(creative saga) says
I make something similar with maavadu/ vadamaangai ,...tastes same...goes well with poricha kootu...looks yumm with nellikai...will try..
Akila says
Saw the same method in one of the tv cookery show.... From that time, thinking to do.... Urs looks great...
Anu says
Looks great, I too posted pachadi.
Hari Chandana P says
I too make this recipe.. yours looks simply amazing and perfect.. Truly delicious 🙂
Ms.Chitchat says
Tasty chutney filled with goodness of nellikka.Nice click too.
sindhu bharadwaj says
The best way to condition your hair as well as purify blood 🙂 nice clicks..
sindhu bharadwaj says
The best way to condition your hair n purify blood.. 🙂 nice clicks..
slurpyplatter.blogspot.com
Veena Theagarajan says
so yummy.. I do similar one too
Srimathi says
Wow! you have my fav fresh goose berries in your recipe. Have not seen them in a while. My amma makes them every month after a day of fasting.
Priya says
Love love this pachadi, even my mom makes this pachadi quite often,missing this much fresh amla here.
divya says
Looks fab ....so yum and beautiful
Sharmilee! :) says
Healthy raita, interesting recipe
Sanoli Ghosh says
Gooseberry pachadi looks fabulous dear. Can use it a healthy dip.
today's post:
http://sanolisrecipies.blogspot.in/2013/03/sunday-special-mutton-curry-robibarer.html
Jeyashrisuresh says
It tasted yum when i had it at ur place long back. will give a try soon
Priya Yallapantula says
Wow, that looks awesome and great tangy chutney.
my thoughts says
shall try today
Aruna Dhanushkodi says
That is cool,healthy,tasty dish,thanks for the recipe
will try it..
Aruna Dhanushkodi says
That is cool,healthy,tasty dish,thanks for the recipe
will try it..
Durga says
Tried it today. Came out very well... Thank u
Durga says
Today I tried & Came out very well...
Pratishtha says
Amazing. I live in North India and we have a big Amla tree in our backyard. So I am always up for the gooseberry recipes and this is quite unique and super easy to make.
Definitely going to make this one. Saving this healthy recipe on Healthyly pinterest board. 🙂
Raks Anand says
Thanks 🙂
Geeta says
Don't we need to cook the nellikai?
Raks Anand says
No need, we just use it raw.