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Kitchen Tidbits

Nellikka/Gooseberry Pachadi

Posted on June 1, 2017August 30, 2017

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post nellikap1

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

  1. Nellikka/Gooseberry/Amala                                                     : 2-3 no medium
  2. coconut grated                                                                             : 1/3 cup or little less than 1/2 cup
  3. Green chillies                                                                                :1 no/ 1/2 of chilli, if very spicy
  4. curd  , beaten                                                                                :1/2 cup
  5. water                                                                                              :3tbsp
  6. salt                                                                                                   : as per taste
  7. Asafoetida                                                                                      : a pinch

Tempering:

  1. Mustard seeds                                                                            :1/4tsp
  2. fenugreek seeds                                                                         :1/8tsp/ a pinch
  3. dried red chillies                                                                        :3-4 no
  4. asafoetida                                                                                    : a pinch
  5. coconut oil                                                                                   : 1.5 tsp
  6. curry leaves                                                                                 :1-2 springs

post nellikap2

Method:

  1. Clean and cut the gooseberries discarding the seeds.
  2. Take grated coconut, gooseberries, green chillies, salt and water in a mixie bowl, and make a fine  paste .
  3. In another bowl beat the curd/ alternatively you can pulse it in mixie for few seconds.(Do not add any water)
  4. Transfer the coconut -gooseberry paste into the bowl with curd, add asafoetida and mix well, check for salt , add if required.
  5. 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:

  1. Since its gooseberry, it might be little sour curry.
  2. Add 2 tbsp more of beaten curd if you feel more of sourness.
  3. Do not add more water to this pachadi, use water only for making the paste

post nellikap3

Happy Cooking,

Lekshmi

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