Gooseberry Cucumber Curd Pachidi / Nellikai Vellarikai Thayir Pachidi

In every meal of the day, I love to include one curd pachidi with either cucumber, carrot or any other suitable vegetable. Though we don't get fresh Gooseberries year round here, I bought a pack of frozen gooseberries from the Indian store.  Using those gooseberries, I made this fresh curd pachidi for our Saturday lunch thali. I make this pachidi whenever I buy frozen gooseberries. Gooseberry also called as "Nellikai" in Tamil is a good source of Vitamin C, boosts immunity in our system, good for diabetes and has numerous health benefits. I also added a small cucumber along with gooseberries while making this pachidi but its totally optional. Personally I like the blended mixture of cucumber with gooseberries and coconut.

Try to make this curd pachidi often in your kitchen and enjoy. Try to add tadka to your curd pachidi always, it definitely adds more flavor and enhances the taste of the curd pachidi. 

Ingredients

Gooseberries - 5 or 6 medium size
Cucumber - 1 Small

Green chillies - 3 

Fresh Coconut flakes - 1/2 cup

Cumin seeds / Jeera - 2 tsp

Ginger - 1 small piece

Salt - As required

Fresh Thick curd - 1 cup

Coriander leaves - To Garnish

For Tadka

Oil - 1 tsp

Hing - A Dash

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Curry Leaves - 2 or 3

Dry red chili - 1

Preparation

Grind gooseberries, shredded cucumber, coconut flakes, green chillies, jeera, ginger along with little curd in a blender. Add required amount of salt and grind again for few seconds. Transfer the mixture into a serving bowl. Add the remaining curd to the pachidi and mix it well. If its too thick, add little water to the pachidi and adjust the consistency. Prepare the tadka in a pan with little oil and pour the tadka over the curd pachidi. Garnish with few crushes coriander leaves and include this delicious curd pachidi in your thali / meal.