Nellikaai thayir pachadi, amla raita, amla ground with spices and mixed with fresh curd. A delicious and refreshing dip.Jump to Recipe
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 nellikaai thayir pachadi is made using that uppu nellikaai, just blend with some coconut, you have a delicious and refreshing dip.
Table of contents
AMLA – INDIAN SUPER FOOD
Amla, the Indian gooseberry, is loaded with many health benefits. This small green fruit is abundant in Vitamin C and used in treating high cholesterol, diabetes, obesity, and much more.
I love to include lot of gooseberries in our regular food. The easiest way to include these berries is to enjoy them raw. I love the astringent taste of the nellikaai. If you cannot palate this strong taste, I recommend this refreshing yogurt smoothie Nellikaai More . The best summer drink one can ever taste.
If you are like me, who love to make lots of thogayals, South-Indian style chutney with lentils, then you should try this Nellikaai Thengai thogayal. Hot steaming rice, with a drizzle of gingely oil and this amla thogayal, is bliss on your plate.
📋 THE INGREDIENTS
- Nellikaai/Amla, the hero ingredient of the recipe. I have used brined amlas in my recipe. They are easy to make, take just minutes. But, if using fresh ones, then steam cook them and use in the recipe.
- Yogurt/curd, I always use full fat yogurt. I have never tried this recipe with vegan options.
- Coconut, I have used fresh coconut. Frozen can also be used.
- Spices, I have used ginger and chilies in the recipe. They add nice zing and freshness to the dip.
- Tempering, the regular tempering ingredients of south-indian cooking like mustard seeds, hing and curry leaves are used.
💭 HOW TO MAKE AMLA Raita
- Deseed the cooked amla, chop it roughly, take it along with ginger, chili and coconut and grind it to a paste.
- Mix the paste with fresh curd. Add a tempering of mustard, hing, curry leaves and chili. Garnish with fresh coriander leaves and serve.
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More Amla Recipes
Nellikaai Thayir Pachadi |Amla Raita | Yogurt Dip
- Indian style mixie or any heavy blender
- 2 nos Uppu Nellikaai/Amla cooked with water & salt/Amla inbrine
- 3 tbsp freshly grated coconut
- ½ a green chili
- ½ cup curd/full fat yogurt
- 1 tablespoon fresh coriander leaves for garnish
- a small piece of fresh ginger
- 1 teaspoon oil
- 1 no green chili, slit lengthwise
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon hing/asafoetida
- 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 tablespoon 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. Can be served as an accompaniment to one-pot meals.
I paired the delicious nellikaai thayir pachadi with rice and bhindi curry. It went well when mixed with plain rice and paired with curry. I served it with Varagu upma for dinner and the combination was out of the world.