Amla Raita Recipe – Authentic Indian Gooseberry & Coconut Side Dish

Last Updated on 3 months by Neha Deshmukh

Amla Raita Recipe – Authentic Indian Gooseberry & Coconut Side Dish

Hey everyone! If you’re looking for a refreshing and healthy side dish that’s packed with flavour, you’ve come to the right place. I’m so excited to share my family’s recipe for Amla Raita – a vibrant blend of Indian gooseberry, coconut, and cooling curd. It’s a little tangy, a little spicy, and utterly delicious. I first made this when I was trying to incorporate more Ayurvedic ingredients into our meals, and it quickly became a family favourite!

Why You’ll Love This Recipe

This Amla Raita isn’t just tasty; it’s a nutritional powerhouse. It’s super easy to make, comes together in under 20 minutes, and is perfect for a hot summer day. Plus, it’s a fantastic way to enjoy the incredible health benefits of amla (Indian gooseberry). Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up this delightful raita:

• 4 Nellikkai (Indian gooseberry)
• 4 tablespoons grated coconut
• 3 tablespoons curd (plain yogurt)
• 2 pinches asafoetida (hing)
• 4 green chilies
• Salt to taste
• 2 teaspoons oil
• 0.25 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 3 pinches asafoetida (hing)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Amla Raita.

Nellikkai (Indian Gooseberry) – Benefits & Selection

Amla is a true superfood! It’s incredibly rich in Vitamin C and antioxidants. When choosing amla, look for firm, bright green fruits. Avoid any that are bruised or soft.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best for flavour. But if you’re short on time, unsweetened desiccated coconut works well too. Just add a tablespoon of warm water to it to soften it up a bit.

Curd – Choosing the Right Consistency

I prefer using thick, creamy curd for this recipe. Dahi (Indian yogurt) is ideal, but Greek yogurt is a great substitute. Avoid using very watery curd, as it will make the raita too thin.

Asafoetida (Hing) – A Key Flavor Component

Asafoetida might smell a little funky on its own, but it adds a wonderful savoury depth to Indian dishes. A little goes a long way!

Green Chilies – Adjusting the Spice Level

I like to use green chilies for a little kick, but you can adjust the quantity to your preference. Remove the seeds for a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the amla thoroughly. Then, carefully slice around the sides to remove the central seed. It can be a little tricky, but you’ll get the hang of it!
2. Now, in a mixer, combine the grated coconut, amla pieces, and green chilies. Grind them into a smooth paste, adding just a tiny bit of water if needed. We want a thick paste, not a smoothie!
3. In a mixing bowl, whisk the curd until it’s nice and smooth. Add the salt and the amla-coconut paste, and mix everything well. Don’t forget the asafoetida – it really makes a difference.
4. Time for the tempering! Heat the oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, asafoetida, and curry leaves. Sauté for a few seconds until everything is fragrant.
5. Carefully pour the hot tempering over the curd mixture. Give it a good mix, and that’s it!

Expert Tips

• Don’t over-grind the amla-coconut paste. A little texture is nice.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter nicely.
• Taste and adjust the salt and chili levels to your liking.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

• Vegan Amla Raita Adaptation: Swap the curd for a plant-based yogurt alternative like coconut yogurt or cashew yogurt.
• Spice Level Adjustment – Mild to Hot: Use fewer green chilies for a milder raita, or add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chili powder for colour and a mild warmth.
• Festival Adaptations – Onam & Makar Sankranti: Amla Raita is often served as part of the elaborate Onam Sadhya spread in Kerala, and it’s also a refreshing addition to Makar Sankranti feasts.

Serving Suggestions

Amla Raita is best served chilled. It’s a fantastic accompaniment to rice, especially during hot weather. It also pairs beautifully with South Indian meals like idli, dosa, and vada. You can even serve it as a side dish with roti or paratha.

Storage Instructions

You can store leftover Amla Raita in an airtight container in the refrigerator for up to 2 days. The flavour might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions!

What are the health benefits of Amla Raita?

Amla is packed with Vitamin C, antioxidants, and fibre. It’s great for boosting immunity, improving digestion, and promoting healthy skin.

Can I make Amla Raita ahead of time?

Yes, you can! The flavours actually develop more beautifully if you let it sit for a few hours. Just make sure to store it in the refrigerator.

What is the best way to prepare the Amla (Indian Gooseberry)?

Slicing around the seed is the trickiest part. A sharp knife and a little patience are key!

Can I use store-bought coconut paste instead of freshly grated coconut?

You can, but the flavour won’t be quite as vibrant. If using store-bought paste, look for one that’s unsweetened and doesn’t contain any preservatives.

What can I serve with Amla Raita besides rice?

It’s amazing with almost anything! Try it with grilled chicken, fish, or vegetables for a healthy and flavourful meal.