Today’s recipe is simple, cooling, easy to make amla raita(Indian gooseberry raitha/raita, Nellikkai thayir pachadi). It goes well with rice recipes. I personally love to eat it with roti and parathas. I really want to write more about my amla love and how we cultivate and get amlas from our farm. But, I feel very sleepy today with no reason and wanted to wind it up so that I can hit the bed quickly. So, with no further stories, here comes the recipe.
Preparation and Cooking Time: 15 minutes
Makes: 1 cup
Amla / Nellikkai / Indian Gooseberry – 4 nos, medium size
Coconut – 2 tablespoons, chopped
Green chillies – 2 nos
Yogurt / Curd – 1 cup (Use only fresh curd)
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – 1/4 teaspoon
Asafoetida – a pinch
Turmeric powder – a pinch
Curry leaves – 1 string
Water – 1 cup
1) In a saucepan, boil 1 cup of water with salt and turmeric powder. When it is boiling add amlas and cook only for 3-5 minutes in full flame. Make sure not to over cook.
2) Once the amlas are cooked, allow it to cool to room temperature and chop them.
3) Add chopped amla, coconut cloves, green chillies to a mixer and make a coarse paste of it.
4) Take fresh curd in a bowl and beat it well for few seconds.
5) Add coarse amla coconut paste to this curd. Add salt. Mix well.
6) In a seasoning pan, heat oil and throw mustard seeds, asafoetida and curry leaves. Let it splutter.
7) Add this seasoning to the curd amla mixture.
8) Serve with any of your rice items.
1) Use only fresh, sour less curd for making this raita for perfect taste.
2) You can also add finely chopped coriander leaves to this raita.