Nellikai | gooseberry|amla 3 Green chili 1-2 Coconut 1 tblsp Salt as needed Yogurt | curd 5 tblsp Oil 1 tsp Mustard seeds 1/4 tsp Asafoetida a pinch
Roughly chop the gooseberry and discard the seed.
Grind this into a coarse paste along with green chili, little salt and coconut. Do not make it a fine paste. Add few drops of water while grinding.
Beat the yogurt by adding little salt to it. Add this ground amla mixture to the yogurt. Temper mustard and asafoetida in oil and add it to the yogurt mixture. Mix well.
Serve chilled. This gooseberry raita goes very well with any mixed rice or even for sambar and vatha kuzhambu.
A suggestion if I may. Actually, we are not supposed to eat Chillis at all, according to Mahaperiyava, and not use it for neivedyam. That tradition is followed only on Shraddham days, nowadays. Chilli arrived in India only a couple of hundred years ago…… It is traditional to avoid it completely it on Dwadasi, and to use only black pepper if spiciness is needed. Thanks very much, Sayi
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