Amla coriander raita/ Nellikaai pachadi/ Indian gooseberry coriander raita

 Amla coriander raita/ Nellikaai pachadi/ Indian gooseberry coriander raita 

Amla is a great body coolent and a good source of anti-oxidants. It is also fully loaded with Vitamin-C but when it is cooked, boiled or fried it looses some. Consumption of amla builds immunity, boosts appetite, helps in improving body's resistance and has many more benefits. 

Amla raita is a simple, quick, yummy and healthy recipe. This is a perfect recipe for keeping one cool during summers. This humble dish is prepared by boiling amla. Then deep frying till golden. Then fried amla is grinded with coconut powder, coriander leaves, spices and then mixed with curd.

Quick tip -

1. Adjust spices according to taste.

2. Pressure cook amla for 2 whistles or boil it for 5 minutes. Let it cool.

3. Grate and deep fry amla till golden.

4. Adjust the thickness of the curd according to your preference.

5. Quantity of coriander leaves can be increased according to your preference.

6. Add water for grinding according to the requirement. 

Ingredients -

500 grams curd

1 tsp raita masala

For grinding - 

4 amla/ Indian gooseberry boiled and sliced

2 tbsp coconut powder

1/2 cup coriander leaves

1/2 cup mint leaves

2 green chilli

To taste black salt

1/2 tsp cumin seed

1/4 cup + 2 tbsp + 3 tbsp water

For tempering -

1/2 tsp cooking oil

1/2 tsp mustard seeds 

Method - 

1. Deep fry boiled and sliced (discard seeds) amla till golden. Let it cool down completely.

2. In a mixer jar add fried amla slices, coconut, green chilli, coriander leaves, mint leaves, black salt, cumin seeds and 1/4 cup + 2 tbsp water. 

3. Grind it to a smooth paste.

4. Whisk curd till smooth. 

5. Add the grounded amla coconut paste and 3 tbsp water. Mix well. 

6. Add raita masala and mix. 

7. Heat oil in a pan. Add mustard seeds, green chilli and let it splutter. Switch off the flame. Let it cool a bit.

8. Pour it over raita and mix. 

9. Amla raita is ready. Transfer to a serving bowl.

10. Serve with rice, biryani or can be eaten as a side dish.

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