Amla is so rich in vitamin C and I really love this pachchadi. Well, my paternal granny would say nellikai should not be taken on sundays… I never bothered to ask why and till date I couldn’t find a logical answer for that. She would also say not to take amla at night may be for its cooling properties and one may catch cold if taken at night. Anyway, I like this stuff and wouldn’t bother much about the days it can be taken or not to be taken. I took the recipe from here and made few changes to suit my taste buds.
| INGREDIENTS | |
| Gooseberry / Amla / Nellikai | 5 (big variety) or 10 (small) |
| Coconut (Grated) | 3 - 4 tbsp |
| Jeera | 1/4 tsp |
| Green Chillies | 3 - 4 |
| Asafoetida | 1/2 tsp |
| Curd | 1 cup |
| Oil | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Urad Dal | 1 tsp |
| Curry Leaves (Optional) | 1 sprig |
METHOD
- Steam cook the gooseberry and take out the seeds.
- Grind together gooseberry, coconut, jeera, green chillies and 1/4 tsp of asafoetida with little water.
- Take it out in serving bowl, add curd and salt as required.
- Heat oil in a pan, crackle mustard seeds, 1/4 tsp asafoetida and urad dal and pour it over the prepared pachchadi.
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