I made this very very healthy Nelli Pachadi (Amla Chutney / Gooseberry chutney) which we usually make for Dwaadasi Paranai (the feast on Dwadasi – the 12th day of the hindu Calendar). Amla is a superfood, the benefits listed here. My grandmom used to make this along with Agathi keerai poriyal (Agase Soppina Palya as it’s known in Kannada) and the combo was a super hit when mixed with rice and hot ghee.
Before we proceed on to this simple recipe : a background. Hindus usually fast on Ekadasi (11th day of the fortnight) with cereals / carbs totally off that day, and sticking to fruits and milk. This is one (religious) way of cleansing the body of all toxins. How simple to detox !!
So, the next day that is Dwadasi, the food is not only Saatvic, but is also easily digestible : containing herbs (like Agathi Keerai or Agase soppu (Kannada) – botanical name is Sesbania grandiflora- which is known to cure mouth ulcers and Amla– which is the supreme condiment for Vitamin C ) .
It is said that eating one gooseberry every day increases your healthy life span by 3 months (I dont know the source of this data, but I bet it must be true, coz Amla is sooooo healthy). If you are still interested in why people fast only on Ekadasi, check this very interesting link.
Check out 20+ varieties of chutney for Idli / Dosa / Rice here
Back to today’s recipe. Its a simple pachadi (chutney) which uses Amla (Indian Gooseberry) in its freshest form. For those who cannot access Amla in its fruit form, you may use the dried form (generally in vathal form). But if the vathal is salted, do check how much salt you add to the pachadi. Let’s get on to the post now !
Prep time : 20 mins. Cooking time : Nil. Serves : 2
Ingredients:
- Amla / Nellikai / gooseberry – 3 to 4 medium -large sized ones
- Grated coconut – 1/4 cup
- Methi / fenugreek seeds – 1/4 tsp
- Grated Jaggery – 1 tsp
- Salt – to taste
- Red chillies – 1 nos
- Byadgi chilli – 2 nos
- Tempering : Oil (1 tsp). Mustard seeds – 1/2 tsp, Asafoetida – a pinch, curry leaves
Method:
1) Wash and pat dry the amla. Finely grate them. I got about 1/4 cup of grated stuff.
2) Dry roast methi seeds. In the same pan, heat 1/4 tsp of oil and fry red chillies. Cool.
3) Grind the amla, coconut, fenugreek and red chillies with salt and minimum water to a thick paste.
4) Turn to a bowl, add jaggery. Prepare tempering and pour on the chutney, and serve with hot rice and ghee. This chutney keeps for a week under refrigeration.
Tip:
1) you could use leftover chutney as a spread for bread / chapati and stir fried veggies for very healthy sandwiches / wraps
2) If using salted dried amla, reduce the salt used.
Chutney looks tempting..
wow delicious and tempting chutney,healthy too…
Ages since I saw gooseberry :). Looks tasty Kalyani.
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Vardhini
Zesty Palette
Wat a healthy chutney, looks fabulous..
My mouth is watering. Love it dear.
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Wow…This looks really mouthwatering….Thanks dear for sharing the recipe…Will surely give it a try..Bookmarking rightaway..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Lovely recipe with the nelli inside. This will be a hit at home for use.
very healthy recipe & nice clicks…….feel like having it with some fresh bread. Thanks for sharing.
yummy chutney….
thanks for the lovely entry!!… it makes my mouth water!
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Flavors
flavorful recipe…mouth watering! first time in ur site thru bookmarked events of Aipi! following you…do visit my space & join me if you like!
Enjoyed reading about the Ekadasi – lovely post, Kalyani 🙂 Hap!py we are trying to keep our traditions alive 🙂 Thank you once again for linking this to my event
I recently did a hot, spicy chutney after finding red gooseberries in the farmers market. It was the first time I cooked with gooseberries, and hopefully wont by the last.
I recently did a hot, spicy chutney after finding red gooseberries in the farmers market. It was the first time I cooked with gooseberries, and hopefully wont by the last.
It's look delicious, make wanna grab it…
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