Nellikai Thayir Pachadi: Refreshing Indian Gooseberry Curd Salad Recipe
15 minutes
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About Nellikai Thayir Pachadi: Refreshing Indian Gooseberry Curd Salad Recipe
Dive into the vibrant flavors of Kerala with this authentic Nellikai Thayir Pachadi, a refreshing Indian gooseberry curd salad. This simple yet flavorful recipe, also known as Arachu Kalakki, is a beloved South Indian dish perfect for a light lunch or breakfast.Combining the tartness of preserved Indian gooseberries (amla) with creamy yogurt and aromatic spices, this no-cook recipe is incredibly easy to make. The subtle heat from green chilies and the fragrant tempering of mustard seeds and curry leaves create a harmonious blend of tastes and textures.Traditionally served with rice, idlis, or sevai (rice noodles), this Nellikai Thayir Pachadi is a healthy and delicious way to experience the culinary heritage of South India. Get ready to be amazed by its simplicity and its unforgettable taste!
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Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
For the Gooseberry Mixture
- 1 cup Coconut freshly grated, shredded
- 5 Chilies finely chopped, green
- 7 Indian Gooseberries amla, preserved in brine; adjust salt accordingly
- 1/2 small Onion finely chopped, optional
- 1.5 tsp Salt to taste; reduce if using brined gooseberries
For the Curd Base
- 1 1/2 cup Yogurt fresh, thick yogurt; beaten until smooth
For the Tempering
- 1 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds rai
- 1/4 tsp Fenugreek Seeds methi dana
- 2 Chilies broken into pieces, dried, red
- 1 sprig Curry Leaves
Instructions
Prepare the Gooseberry Mixture
- Grind together the Indian gooseberries, shredded coconut, green chilies, and optional onion in a blender until a smooth paste forms. Add a couple of tablespoons of water if needed to aid blending.
Combine with Yogurt
- In a bowl, gently mix the gooseberry paste with the beaten yogurt. Add salt to taste. Adjust salt carefully if using brined gooseberries.
Make the Tempering
- Heat coconut oil in a small pan. Once hot, add mustard seeds and let them splutter. Add fenugreek seeds and dried red chilies, sautéing briefly until fragrant. Stir in the curry leaves and remove from heat immediately.
Assemble and Serve
- Pour the tempering over the yogurt mixture and stir gently to combine. Serve immediately with hot white rice, idlis, or sevai.
Recipe Notes
Expert Tips for the Perfect Nellikai Thayir Pachadi
- For a smoother paste, soak the gooseberries in warm water for 15-20 minutes before blending.
- Adjust the amount of green chilies based on your spice preference. Start with fewer and add more to taste.
- If using fresh gooseberries instead of preserved, add a pinch of salt to help them release their juices.
- For a richer flavor, roast the coconut before grating.
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Recipe Nutrition
Calories: 108kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1710mgSugar: 4g
Saras Viswam
Articles: 17
4 Comments
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What a delicious idea! Thanks for sharing.
This looks incredible! I need to try it.
This looks delightful! Thanks for the recipe.
Such a perfect dish! Thank you.