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nellikai thayir pachadi
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5 from 1 vote

Nellikai thayir pachachi recipe

Nellikai thayir pachadi is one of my favorites. Mom makes this both like this way and with dried nellikkai/ Amla (gooseberry).
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 people


  • 4 Nellikkai big variety Indian gooseberry
  • 4 tablespoon Grated coconut
  • 2 pinches Asafoetida
  • 4 Green chilli
  • Salt as needed

To temper

  • 2 teaspoon Oil
  • ¼ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 3 pinches Asafoetida
  • 1 sprig Curry leaves


  • 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.


  • 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.