Nellikai pachadi | gooseberry yogurt curry is a simple and easy yogurt based curry that is simple and delicious side for many of the Indian breakfasts. The gooseberry and yogurt counter the sourness beautifully and enhances the flavor of Nellikai pachadi | gooseberry yogurt curry.
Gooseberry contains high amount of vitamin C, 20 times the amount of vitamin C as in an orange. Fun fact- try eating a gooseberry and drinking water, the water will taste really sweet, Do you know why? The fruit stimulates the salivary glands and our saliva converts the starch in the gooseberry to maltose (sugar). This is the reason for the sweet of gooseberries after its mastication in the mouth. We used t enjoy this trick as kids. It is also believed that eating a gooseberry help quench thirst.
Nellikai also known as Amla in Hindi, can be eaten fresh. It has sour and sometimes bitter aftertaste can be offset with a sprinkle of salt. Gooseberry is commonly used to make pickles and chutneys but it can also be used to make sweet preserve to be used as a spread. It is a versatile ingredient can be sun-dried and preserved for days and even months.
Nellikai pachadi aka gooseberry yogurt curry is a perfect ay to include Gooseberry in our regular diet. If you can find fresh gooseberries you can slice the pulps out of the seed in the middle and grind it with grated coconut, green chillies. I add the yogurt itself to grind instead of water. Pour the mix into a bowl, add more yogurt ( as needed) and whip it to a smooth mix. Then add salt, asafotida and temper it on top. I love to add fresh chopped coriander which adds a very unique flavor to this disk
This is best serves as a side but I love to add it to hot rice and Ghee with side of some crispy potatoes. It is delicious. You can pair it with mixed rice like Vangi Bath, Spinach Cauliflower Rice, Tomatillo Rice
Can this dish be made with Fresh gooseberries?
Yes, you can also use 2- 3 medium size fresh berries instead of dries ones. Make sure to wash it thoroughly, de-seed and chop it into small pieces. Typically fresh berries are used to make this dish and it does have a good taste.
Try not to use a very sour curd because Gooseberry is already pretty sour. Pachadi will turn pretty sour otherwise.
- Nellikkai/ Amla fresh or dried – 3 whole or 12 dry pieces
- Grated coconut – 4 -5 tbsp
- Asafoetida – 2 piches
- Green chilli – 4-5 to taste
- Salt – As needed
- Thick Yogurt – 2-3 cups
- Oil – 2 tsp
- Mustard – 2 tsp
- Urad dal – 1 tsp
- Asafoetida – 3 piches
- Curry leaves – 1 sprig
- Coriander leaves – 1 tsp
- Take 12 pieces of dried Gooseberries/Nellikai and soak it hot water for 30 mins to 1 hour.
- Once it’s soft add in the green chili and fresh grated coconut in a mixer along with the Gooseberry and grind to a smooth paste.
- I add yogurt instead of the water while grinding. Make sure it’s a nice smooth paste
- Beat the curd and salt to a nice smooth texture by breaking any lumps. Then add in the coconut spice paste and mix well.
- Heat oil in a pan and then add mustard seeds. Once mustard seeds splutters add in the urad dal. Let it turn golden brown.
- Turn off the pan and add in the curry leaves and hing. The heat in the pan is enough to saute.
- Then add this tempering to the Pachadi. Sprinkle coriander leaves in the end. I love the flavor of coriander leaves in this pachadi.( It is optional).
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