The Delicious Destination: Nellikkai Pachadi (Amla / Gooseberry Pachadi)

Nellikkai (Amla / Gooseberry) as we all know, is rich in Vitamin C content. Vitamin C is vital for the absorption of Iron. So, knowingly or unknowingly the age old practice of consuming a pachadi, that is something sour, rich in Vit C, along with any dish made with greens (keerai) helps in the absorption of Iron. I just love the sweetness we get, after eating a piece of amla and drinking water :P Amla in pachadi, pickle, dried & sweetened chewable version are all equally my favourites.
It is amazing to know that people have wisely paired up keerai molakootal/other iron rich dishes with sour pachadi / lemon rasam / tangy thogayal for long time. After I came to know of the Iron absorption rule, I always make sure to have some Vitamin C rich side-dish or accompaniment with the main dish.

Now lets go on with the recipe.....

Prep Time: 15 mins || Serves: 5 || Category: Pachadi

Ingredients:
1. Nellikkai (Gooseberry/Amla) - 5
2. Grated coconut - 2 tbsp (heaped)
3. Green Chilly - 1 (very small)
4. Ginger - 2tsp (roughly chopped)
5. Hing - 2 tsp
6. Salt - as required
7. Thick curd - 3-4 tbsp
8. Oil - 1/2 tbsp
9. Mustard seeds - 1 tsp
10. Coriander leaves - 1 tbsp (finely chopped)

Method:
1. Wash the gooseberries & soak them in hot water for 5 mins (only if using frozen gooseberries). Cut them roughly into pieces (Discard the seed). In a mixie jar, add grated coconut, green chillies, ginger, salt, 1 tsp of hing and chopped amla pieces with little water.

2. Grind the contents to a smooth paste. In a bowl, transfer the ground amla paste, add curd, 1/2 tsp hing, coriander leaves and mix well. If desired, temper with mustard seeds and left over hing.