Nellikai Thayir Pachadi | Gooseberry Raita

Nellikai Thayir Pachadi is one of the traditional and conventional Pachadi Variety in Tamil Nadu. We make this during Dwadasi, the next day of Ekadasi to break the fasting. Pachadi is similar to Raita. The main ingredient is curd along with some vegetables. The main difference between Pachadi and Raita is that, for Raita its simple We just add the vegetable raw without any cooking and add spice like Green chili or Pepper and garnish with coriander leaves. For Pachadi, we grind the coconut along with green chili and mustard. The coconut spice paste really adds a nice flavor. This Pachadi is generally served as an accompaniment / side dish with Poricha Kuzhambu, Sambar or Rasam.

What Vegetables we can use for Pachadi?

1. Plain Pachadi – Pachadi without any vegetables. A simple curd with Coconut Spice Paste. This Plain Pachadi is a perfect accompaniment for Medhu Vada or Paruppu Vada
2. Senai (Chena) Pachadi – We can take 4-5 big cubes of Chena and cook it till soft. Then, we need to grind the cooked chana along with coconut, green chili, mustard seeds and grind it to paste. Finally we need to mix the paste with curd and add tempering
3. Mavadu Pachadi – During Tender baby mango Season, most of us prepare Mavadu (Vadu mangai) Pickle. We can take 2 of the small Mavudu and we can grind it along with coconut, green chili and mustard and mix with curd and temper with mustard and curry leaves
4. Dangar Pachadi – Another yummy Pachadi Variety made using Roasted Urad Dal Powder. We can use this pachadi as a side dish  for vathakuzhambu, kariveppilai thokku and many more.
5. Tomato & Okra Pachadi – We can cook tomato or okra and mix with coconut spice paste and add curd. This is a simple Pachadi variety we can make on regular days.

Recipe Card:

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Nellikai Thayir Pachadi | Gooseberry Raita

Course: Accompaniment, Pachadi

Cuisine: Indian, South Indian, Tamil Nadu

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 people

Calories: 32kcal

Author: Sowmya Venkatachalam

Nellikai Thayir Pachadi | Gooseberry Raita, a traditional South Indian Pachadi or raita that is a perfect accompaniment for Poricha Kuzhambu, Sambar and Rasam! It's made usually for Dwadasi to break the Ekadasi fasting.

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Ingredients

• 2 Gooseberry Washed, de-seeded, chopped
• ¼ tsp Mustard Seeds
• 2 tsp Grated Coconut
• 3 Green Chili
• ½ Cup Fresh Curd
• Salt As Needed

For Tempering

• 1 tsp Mustard Seeds
• Few Curry Leaves

Instructions

Preparing Gooseberry

• Take 2 good Gooseberries and wash it thoroughly. De-seed the gooseberries and chop it into small cubes

Grinding Process

• Take the Chopped Gooseberries along with mustard seeds, green chili and grated coconut in a mixer jar
• Grind everything to a smooth paste

Mixing with Curd

• In a small bowl, take the fresh curd and the coconut spice paste and mix well. Add salt and give a good mix

Tempering Process

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and saute for few seconds and then add this tempering to the prepared Pachadi
• The delicious Nellikai Thayir Pachadi is ready to serve!

Notes

1. The curd we use should be fresh. Gooseberry already has sourness in it. So if we use sour curd, the pachadi will be even more sour.
2. We can make Pachadi by following this same method and use Mavadu, Chena (Yam), Tomato, Okra or plain Pachadi.
3. Adding Mustard seeds in the grinding process is optional. You can just grind Gooseberry, Green Chili, Coconut and add to curd. 

Nutritional Info

Nutrition Facts

Nellikai Thayir Pachadi | Gooseberry Raita

Amount Per Serving (1 tbsp)

Calories 32 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 4g1%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

PREPARING GOOSEBERRY

• Take 2 good Gooseberries and wash it thoroughly. De-seed the gooseberries and chop it into small cubes

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!