Go Back

Prep Time10 mins
Cook Time10 mins
Course: Main Course, Side Dish
Cuisine: Indian, Tamil Nadu
Keyword: Thayir Pachadi
Servings: 4
Author: ramyaanagu


  • 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

For tempering

  • 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).