Name: Nellikai (amla) Pachadi
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: Fresh curd – 1 ½ cups; Salt – to taste; Amla; Green chillies – 1-2; Grated coconut; Ghee; Mustard seeds – ½ tsp; Asafoetida; Dry red chilli – 1; Urad dal – ½ tsp; Curry leaves – 1 sprig; steamed rice

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Nellikai (amla) Pachadi

Author: prathi

Prep Time 10 min Cook Time 2 min Total Time 12 mins Servings: 6

Description

Lip smacking, tangy amla raita

Instructions

Grind together ingredients under ‘paste’ with 1-2 tbsp water or as needed for grinding.
In a bowl put curd, salt, amla paste and whisk till smooth.
For tempering, heat ghee/oil. Add all tempering ingredients and let mustard splutter. Then pour tempering to curd-amla in the bowl.
Mix well. Serve with some warm steamed rice and fried curd chillies or relish as is!

Note

Indian gooseberry or ‘amla’ in Hindi & Gujarathi, avaalo in Konkani, nellikai in Kannada & Tamil, usiri in Telugu, ma kham pom in Thai. It is a light green tart fruit and botanical name for amla is Emblica officinalis.
Medicinal value – Amla is known to enhance digestion, promote longevity, reduce cough or fever, stimulate hair growth, purify blood, strengthen the heart and also beneficial for the eyes.
Culinary uses – They can be eaten raw or cooked and added to various dishes such as dal, chutneys. They can be pickled with salt and preserved. Amla Murabba is a popular Andhra Pradesh/ North Indian specialty. Here amla is cooked and preserved in sugar syrup.