Nellikai Thayir Pachadi /Amla ki Raitha

Nellikai Thayir Pachadi or Amla ki Raitha , is a preparation made using Indian Gooseberry. We generally make this during Dvadasi Thithi , that  is the twelfth lunar day of the shukla (bright) or krishna (dark) fortnight of every lunar month in the Hindu calendar.


Nellikai / Amla / Indian gooseberry is known to be a body coolant. The idea of preparing this dish every Dvadasi thithi is that , if one observes vrat / viradham / upavasam(fasting) on Ekadasi (11th day of the fortnight of every  lunar month) , then to break the fast on Dvadasi, we eat our meal early in the morning. The no meal- no water kind of fast is observed on Ekadasi , so this produces a lot of heat inside the body and it has to take the energy from the stored fat. Also the next day one cannot force the body or load the system with heavy foods or fruits , in order to make the body feel light and to avoid any kind of damage to the digestive system , our ancestors formed a meal for Dwadasi thithi , the meal starts off with Rice and ghee followed by Nellikai thayir pachadi , any vegetable stir fry of ones’ choice and Poricha saathumadhu (A type of rasam that requires no vegetable) , the meal will be finished off with Curd rice and kothavaranga vathal or More Milagai. This is both light and definitely a hearty meal.

Nowadays , not many observe the ekadasi upavasam nor do they follow the Dvadasi thalligai (Neither do I) , but I definitely make it a point to make this thayir pachadi every Dvadasi and accompany it with Beans Paruppusili.

A very simple preparation that takes about 10 minutes to make.

Oh! when gooseberry is in season , I buy them in lots and stash it in a Zippouch and freeze them. Whenever I need it to make this dish , I take the required nellikai out and bring it to room temperature and then I use it to make the thayir pachadi.


  • Yield : 4 servings
  • Prep time : 10 min
  • Course type : Main dish


Nellikai / Amla / Indian gooseberry 2 small sized
Freshly grated coconut 1 handfull
Crystal Salt As required
Sesame oil 1 tbsp
Green chilies 2
Mendhyam / Methi seeds / Fenugreek 1 tsp
Chopped coriander leaves 1 handfull
Curd 2 ladles


Ghee 1 tsp
Mustard seeds 1 tsp
Asafoetida  A pinch


  1. Firstly , if using frozen gooseberry , then bring the above mentioned number of gooseberry to room temperature. Use a pestle stone and break it open and remove its seed. Throw the seed and keep only the pulp.
  2. Take a small pan , keep this on medium heat. Add a tbsp of sesame oil , once this gets heated up add a tsp of fenugreek seeds , 3 green chillies , a handfull of chopped coriander leaves , salt and gooseberry pulp. Saute this until aromatic.IMG_20161027_110411.jpg
  3. Take a mixer jar , transfer the sauted mixture into the jar and add a handfull of freshly grated coconut , sprinkle little water and grind this to a fine paste.
  4. Take a bowl , transfer the Amla paste into the bowl . Take a small sized ladle and add 2 ladles of curd to this paste and mix it thoroughly.
  5. Use the same small pan , keep it on medium heat , add a tsp of ghee , mustard seeds and a pinch of asafoetida. Let it crackle , add this to the Thayir Pachadi / Raitha and serve it as a main dish with plain rice or you can also serve it along with any type of rice dish.

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