Indian goose berry is known as amalika in Sanskrit and amla in Hindi. In Tamil language it is known as nellikai.
Indian goose berry and its tree have a lot of significance to Hindus. The tree is worshipped on Ekadashi day as lord Vishnu is believed to reside in this tree. This berry is considered as the nectar that got split on earth accidently during the churning of the ocean of milk by the gods and demons. Hence, it is believed to promote good health and longevity.
Indian goose berry has high antioxidant strength besides being rich in vitamin C. No wonder that it is widely used in Ayurveda and particularly, in the preparation of chawanprash. In fact, all the parts of this plant are used in the preparation of Indian traditional medicine. The berry tastes sour, bitter and astringent. Hence, it is preserved in brine water to make it palatable.
Nellikai pachadi is usually prepared on Dwadashi day - the next day of Ekadashi day. It is served along with Kerrai Molagootal
This is expected to remove the toxins that must have accumulated due to fasting on Ekadashi day.
Here is the recipe to make nellikai pachadi using Indian goose berry stored in brine water. This pachadi or dip tastes great with Upma, dosa, pongal and rice Kitchadi.
Ingredients:
Brined Indian goose berry – 2
Green chillies – 2
Grated coconut – 1/2 cup
Beaten curd – 1 cup
Curry leaves – few
Mustard seeds – 1 tsp
Red chillies – 1(broken into two)
Salt and oil – as required
Method:
De-seed the Indian goose berry. Grind it along with grated coconut, salt and green chillies to a smooth paste. Add it to beaten curd. Add little water to bring it to pouring consistency. Temper mustard seeds, curry leaves and red chillies in little oil and garnish the pachadi.
Note:
To store Indian goose berry in salt water, wash and boil the Indian goose berry in water to which turmeric and salt has been added. Allow it to cool. Store it in air tight jars along with the water. It will stay up to one year.
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