Nellikai Thayir Pachadi or Amla Raita is a fantastic way to include Amla in your meal. Amla is very rich in Vitamin C and helpful in increasing your immunity.
While we have tried different methods to include Amla or the Indian Gooseberry in our diet regularly, we always end up missing it out majorly. Over the years we have prepared different dishes with it and though we have enjoyed the wholesome goodness of this berry, we again feel we need to find some alternative to including it more often.
It’s been a worse problem we face, each time we buy a bulk of these Amlas and it ends up rotting as we forget it or find it too sour to eat as such. This was our predicament until my colleague got a thayir pachadi with it and I made it at home for Hubby dear. He was really taken in and said we should include this raita regularly going forward.
As it always happens, I forgot how my colleague made it and as she was not accessible when I was making it the first time, I simply went ahead and made it my way. I used the bigger grater and grated it thick and long slices. Though I try my best to avoid ginger, I felt it gave a good taste, so added ginger and green chilies to get the spice. Tempering was the final addon as roasted curry leaves lend an excellent aroma to the pachadi.
So these days when we get amla, I immediately make it as pachadi and enjoy it along with the meal. This was a Saturday meal I made a couple of weeks ago and as you can see it was a simple meal with the seasonal special included.
After a long time, we are back in getting the Cooking from Cookbook group active. For this group, we can cook from a cookbook, share our family or friend’s recipe etc.
Nellikai Thayir Pachadi | How to make Amla Raita
For the Raita
1 cup Amla / Nellikai / Usirikai
1 cup Curds / Yogurt
Salt to taste
1 inch Ginger grated
For the Tempering
1 tsp Cooking Oil
1 tsp Mustard Seeds
1/2 tsp Urad Dal
1 tsp Cumin Seeds
1 no Green Chillies
Handful Curry Leaves
Wash and grate the amla in a bowl.
Grate the ginger as well.
Beat the curds well and add salt.
Add the grated amla and ginger, mix well.
Heat a pan with oil, add all the ingredients and when the spices sizzle, pour over the amla curd mix.
Combine well and serve in a meal.
This is part of July Week 1, Cooking from Cookbook Challenge Group.