Friday, September 6, 2013

Nellikai Thayir pachadi/Gooseberry Raita/Amla Raita


Curd/Yogurt is one of the main item without which my family cannot survive.I can manage my cooking if I have curd at home.All of us take it for Idly,Dosa and for all the breakfast items..And a simple curd rice with a pickle is more than sufficient for my family to make my members happy.
So most of the time I make raitas for roti and make my cooking time short.In this regard the most common raita during hot climate is the gooseberry/Amla Raita.It serves as a coolant for the body and the dish also tastes very delicious.
I usually grind the coconut and the green chillies mixture and preserve them in the freezer for later use of other types of raitas..
For the recipe and instructions click READ MORE below..

1.5 Cups of thick curd
4 nos. of gooseberry/Amla/Nellikai
2-3 Nos. of green chillies
2 Tbsp of grated fresh coconut
Salt to taste
To Temper:
2 Tsp of Oil
1/2 Tsp of Mustard Seeds
1/2 Tsp of Urad Dhal
2 Nos. of Red chillies
Few no. of curry leaves
A pinch of Hing



Wash the gooseberry/Amla and dry it out in a clean towel.
Cut the gooseberry and take out the seed.
Add sliced gooseberry,green chillies,coconut

Grind the mixture to a coarse paste.
Beat the thick curd with the help of a fork/Spoon so that it becomes into paste consistency.
To the curd add the coarse paste and mix it well.

To the mixture add salt and mix well.
Heat oil in a small pan.
To it add items mentioned in "To Temper"--Mustard seeds,urad dhal,chillies  curry leaves,hing.
Add the items tempered to curd mixture.
Mix well and serve it.
Serve it with Roti or with hot steamed rice.It tastes good even if we have it just like that.
  • U can finally add roasted cumin powder to give an additional flavour.
  • Grind the mixture coarsely and don't make it too smooth.
  • Big type of Amla is of medicinal use and not the smaller variety.
  • Depending on the sourness of the Amla adjust the number of green chillies and salt.
  • Curd should be thick for the raita to taste good.
  • Don't skip the tempering part.It imparts a nice flavour to the dish.
  • The raita remains good for 2 days too when kept in fridge.
  • While grinding don't add water.Water content in the Amla itself is more than enough.
  • U can also add a pinch of chilli powder/Chat powder if u wish.
  • It tastes good when curd if little sour.

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