Nellikaai-Thenghai Thayir Pachadi/Amla & Coconut Raita/Indian Gooseberry Yogurt Dip

Weekend again, i m back with another Amla/Gooseberry/Amla recipe. Yeah, i said i have more in my pocket to share with you all. Today's recipe is really very simple, all you need to do is grind and mix it with curd and do a simple tadka. As i have said in my earlier posts, i always have a bottle of uppu nelli/amla in brine, in my fridge always. I cannot resist fresh, green amla looking at me while shopping for veggies. So, i make a batch every 10 days.  This raita is made using that uppu nellikaai, just blend with some coconut, you have a delicious side to go with idly/dosa/upma any South-Indian breakfast.

For lunch i paired it with rice and bhindi curry. It went well when mixed with plain rice and paired with curry. For dinner, i served it with Varagu upma and the combination was out of the world. 

Ingredients

2 nos Uppu Nellikaai/Amla cooked with water & salt/Amla in brine

3 tbsp freshly grated coconut

1/2 cup curd

a small piece of ginger

1 tbsp of fresh coriander leaves, chopped

For tempering

1 tsp oil

1 no green chilli, slit lengthwise

1/4 tsp mustard seeds

1/4 tsp cumin seeds/jeera

Method

• Remove the seeds from the amla and chop it roughly. Take the chopped amla, coconut, ginger together in a small mixer. Grind it to a fine paste using 2 tbsp of water.
• Whisk yogurt in serving bowl, add this ground amla mixture to it. Taste and add salt, mix well.

• In a small tadka pan, heat oil, splutter mustard seeds, crackle cumin, add the slit chillies. Pour tis sizzling tadka over the raita. Garnish with coriander leaves and serve along with rice.
• It tastes delicious when mixed with steaming hot rice and served along with a spicy curry.

Sending this to Cooking from Cookbook Challenge, a weekly event happening @ +srivalli jetti's space.