Gooseberry pachadi, also known as Nellikai pachadi or Amla pachadi, is a traditional South Indian side dish made with fresh gooseberries, tamarind, jaggery and spices. It tastes delicious when served with curd rice, idli or dosa. Learn how to make gooseberry pachadi with step-by-step pictures.
Gooseberry Pachadi
This is one pachadi which I make most of the time when I have lots of gooseberry. Since this pachadi stays good in fridge for a long time you can make a huge batch and enjoy with curd rice or roti.
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About Gooseberry Pachadi
Gooseberry, also known as Amla or Nellikai, is one of the most nutritious fruits. It is packed with Vitamin C and antioxidants and is known for its many health benefits. Though gooseberries have a naturally sour and slightly bitter taste, they can be used to make so many delicious recipes like Gooseberry juice, Andhra amla pickle, Amla murabba, Nellikai thokku and many more.
Now if pachadi is new to you. Pachadi is a popular South Indian condiment which is usually made with a combination vegetables or fruits, spices, sometimes coconut. It has a thick in consistency and tastes delicious with curd rice, plain rice and other everyday meals.
To make this nellikai pachadi, gooseberries are first steamed until they turn soft. The flesh is then separated from the seeds and cooked along with tamarind extract, jaggery and spices. The mixture is cooked until it becomes thick.
The gooseberries and tamarind give this pachadi a nice tangy taste, while jaggery adds a touch of sweetness. You can add more or less jaggery and chilli powder to suit your taste. Serve it with a bowl of curd rice or plain rice for a comforting meal.
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Ingredients
- Gooseberry : Choose fresh, firm gooseberries for making this pachadi. Wash and clean them well before cooking.
- Tamarind : Tamarind makes the pachadi sour and gives a tangy paste.
- Jaggery : Use powdered or grated jaggery for this recipe.
- Oil : You can use gingelly oil or regular cooking oil for making this pachadi. I prefer gingelly oil as it gives a traditional South Indian flavour.
- Tempering : Mustard seeds, asafoetida and curry leaves are used for tempering.
- Spices : Turmeric powder and chilli powder are used. Adjust the chilli powder according to your preference.
- Salt : Salt added to balance the overall flavour and taste of the pachadi.
- Water : Add water as needed to cook the gooseberries and bring the pachadi to the desired consistency.
Step by Step Pictures
1)Wash gooseberry really well.
2)Place them on a steamer plate and steam gooseberry for 10 minutes until gooseberry is cooked and tender.
3)Remove the gooseberry from steamer and allow them to cool completely.
4)Separate the segments, discard the seed and take them in a bowl. Set aside.
5)Take fresh tamarind in a bowl, cover with water and let it soak for 10 mins.
6)Squeeze and extract the juice. Discard the pulp.
7)Take oil in a pan, add mustard, asafoetida and curry leaves. Allow them to crackle.
8)Reduce the heat to low, and add turmeric.
9) Add in red chilli powder and mix well.
10)let the spices bloom in the oil.
11)Now add in the steamed gooseberry and mix well with the spices.
12)Season with salt.
13)Mix it well with the spices and salt.
14)Pour tamarind water and bring it to a boil.
15)Cook for 2 minutes.
16)Now add in jaggery and mix well.
17)Cook till it thickens for 3 to 4 minutes.
18)Allow the pachadi to cool completely. Store in container in fridge. Serve with rice.
Expert Tips
Cooking gooseberry – Steam the gooseberries until they turn soft. Don’t overcook them, as they may become mushy.
Adjust spices – Adjust the chilli powder according to your taste. Kashmiri chilli powder can also be used for a nice red color without making the pachadi too spicy.
Storage – Allow the gooseberry pachadi to cool completely before transferring it to an airtight container. Store it in the refrigerator and use a clean, dry spoon to serve the pachadi. Always use a clean, dry glass container to store the pachadi.
Serving – Serve nellikai pachadi with hot steamed rice along with tadka dal, ghee, and papad. It also tastes good with curd rice, dosa or idli.
FAQ
Q. How do I adjust the sourness of the pachadi ?
If the pachadi tastes too sour, add a little more jaggery to balance the taste. You can also reduce the amount of tamarind, depending on how sour the gooseberries are.
Q. Can I make gooseberry pachadi without steaming ?
Yes, you can cook the gooseberries in water until they turn soft. But steaming is preferred as it helps cook the gooseberries without making them too watery.
Q. Can I use regular cooking oil instead of gingelly oil ?
Yes, you can use sunflower oil, canola oil or any regular cooking oil. But gingelly oil gives the pachadi a traditional taste, but other oil works well too.
Q. Can I make this pachadi ahead of time ?
Yes, you can make this pachadi a day ahead and store it in an airtight container. The flavours blend well as it rests, and you can serve it the next day.
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Gooseberry Pachadi Recipe (Nellikai Pachadi Recipe)
Gooseberry pachadi, also known as Nellikai pachadi or Amla pachadi, is a traditional South Indian side dish made with fresh gooseberries, tamarind, jaggery and spices. It tastes delicious when served with curd rice, idli or dosa. Learn how to make gooseberry pachadi with step-by-step pictures.
Nutrition
Nutrition Facts
Gooseberry Pachadi Recipe (Nellikai Pachadi Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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