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NALLIKAYI PACHHMORCHAR (TRADITIONAL RECIPE)

NALLIKAYI PACHHMORCHAR (TRADITIONAL RECIPE)

Preethi Prasad
Traditional-style recipe writeup for Nallikayi Pachhmorchar (Traditional Recipe), a beloved traditional dish made with gooseberries (amla), curd, and coconut. This dish is typically served with rice and is light, tangy, and very cooling—perfect for summer. This is one of the forgotten recipes which our parents and grand parents used to make regularly.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Accompaniment, Side Dish
Cuisine INDIAN CUISINE, South Indian
Servings 4

Equipment

  • 1 Blender
  • 1 Heavy Bottom Pan
  • 1 Spatula
  • 1 Mixing Bowl

Ingredients
  

  • 8 Nos Fresh Gooseberry / Amla washed and cut into pieces
  • 3 Tsp Coriander seeds / Dhania
  • 1.5 Tsp Cumin / Jeera
  • 1/4 Tsp Turmeric / Haldi
  • 1/2 Cup Freshly grated Coconut
  • 2.5 Tsp Roasted Gram / Putani
  • 5 Nos Fresh Green Chili
  • 1.5 Cup Thick yogurt whisked without lumps
  • Salt to taste
  • 1/2 Cup Water to adjust the consistency
  • 1/2 Cup Fresh Coriander finely chopped

For Tempering

  • 6 Nos Curd Chili / Mor Molaga fried
  • 2 Tsp Oil
  • 1 Tsp Channa dal
  • 1/2 Tsp Mustard
  • 1 Sprig Fresh Curry leaves

Instructions
 

  • For the Masala:
  • In a blender grind nallikayi /Amla , freshly grated coconut, lightly roasted coriander, lightly roasted jeera , green chili, fresh coriander , turmeric and roasted gram to a smooth paste.

Assembling the Ingredients :

  • Add water to the curd and whisk it lump free. The texture should not to too thick or too watery.
  • Once the curd is ready add the ground mixture and mix well. Keep it aside.

Tempering :

  • Now heat oil in a pan . Deep fry the curd chili and keep them aside. In the same pan add channa dal , mustard and curry leaves.
  • Once the mustard splutters pour the tempering over the curd mixture. Garnish with fried curd chili and serve with steaming hot rice , chapati or dosa.
  • Enjoy ............

Notes

Some Tips:
  1. Adjust the Chilies as per your spice tolerance.
  2. You can use dry red chilies for tempering if you don't have Cur chili or Mor Molaga.
  3. Avoid overripe or soft Gooseberries / Nallikayi, as they turn mushy and lose their tartness.
  4. Freshly Grated coconut gives the best texture and flavor. Frozen coconut can be used, but let it thaw fully.
  5. Do not skip any other ingredient.
Keyword Brahmin cuisine, Cooling summer foods, Forgotten village recipes, Gooseberry Yogurt curry, NALLIKAYI PACHHMORCHAR (TRADITIONAL RECIPE), Seasonal gooseberry recipes, Traditional Astagrama recipe