This so called pachadi is easiest to make, which involves less( You heard it 😉 ) stove top cooking ! YES!! it literally involves no such cooking except tempering process. 3:)
Since Gooaseberry/Amla/Nellika is considered as body coolant ,its recommended to use during day time.
Nellikka/Gooseberry Pachadi
- Nellikka/Gooseberry/Amala : 2-3 no medium
- coconut grated : 1/3 cup or little less than 1/2 cup
- Green chillies :1 no/ 1/2 of chilli, if very spicy
- curd , beaten :1/2 cup
- water :3tbsp
- salt : as per taste
- Asafoetida : a pinch
Tempering:
- Mustard seeds :1/4tsp
- fenugreek seeds :1/8tsp/ a pinch
- dried red chillies :3-4 no
- asafoetida : a pinch
- coconut oil : 1.5 tsp
- curry leaves :1-2 springs
Method:
- Clean and cut the gooseberries discarding the seeds.
- Take grated coconut, gooseberries, green chillies, salt and water in a mixie bowl, and make a fine paste .
- In another bowl beat the curd/ alternatively you can pulse it in mixie for few seconds.(Do not add any water)
- Transfer the coconut -gooseberry paste into the bowl with curd, add asafoetida and mix well, check for salt , add if required.
- Heat a pan for tempering and heat the oil , add mustard seeds, once it pops, add fenugreek seeds, dried red chillies, and curry leaves . Switch off the flame and add asafoetida and pour this over the curry.
Notes:
- Since its gooseberry, it might be little sour curry.
- Add 2 tbsp more of beaten curd if you feel more of sourness.
- Do not add more water to this pachadi, use water only for making the paste
