Nellikai aka Amla both dried and fresh can be consumed for their respective health benefits. It provides remedies for a lot of diseases and so it is widely used in Ayurvedic treatments.
Gooseberry is very rich in vitamin C and contains many minerals and vitamins like calcium, phosphorus, iron, carotene, and vitamin B complex. It slows down ageing, cures sore throat,increases diuretic activity and boosts immunity.
This pachadi is made with ‘Pedha(Big) Nellikai’ on Parana i.e the day after Ekadasi fast and it is usually accompanied with Avisi Keera Koora. It’s a lip smacking combination. The benefit of Iron and Vitamin C as a combo! I just wonder, how our ancestors made this great combos! Now, let’s learn how to prepare this.
Nellikai: 2 big ones
Coconut: 4 tbsp
Green Chillies: 2
Curd: ¼ cup
Salt as required.
Mustard: ¼ tsp
Urad Dal: ½ tsp
Curry leaves: a spring
Hing: a pinch
Oil: 1 tsp
This is a simple dish and can be made in a jiffy. Cut the amla and remove the seeds. Grind amla with other ingredients mentioned in a mixie/blender to a smooth paste. Add more curd or water to get the consistency like idly batter or sauce. No need to cook this pachadi.
In a pan add one tsp of oil and add mustard seeds. When they splutter add urad dal. Once the dal changes to golden colour add hing and curry leaves and season on top of the pachadi.
Serve it with hot steamed rice and ghee. Enjoy with Avisi Keera Koora (Coming soon)!