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.