Food was considered as a medicine in ancient times. Based on where the moon is positioned from the earth people ate certain fruits, vegetables and grains and fasted on certain days. These practices aided digestion and helped detoxify the body leading to better mental and physical health. Consequently, fasting was done twice a month. The first fasting day is on the 11th day from the new moon and the second fasting day is on the 11th day from the full moon.These days are called Ekadashi. After fasting on the Ekadashi, the fast is broken at sun rise on the next day (Dwadashi). On this day, nourishing food that is easy to digest, rich in vitamin C and iron and is prepared and served. Gooseberry is a fruit rich in vitamin C. Today on Dwadashi, I wanted to post on nellimulli pachadi that my Amma used to make to break the Ekadashi fast. For this preparation fresh, dry or powdered gooseberry can be used.
Gadgets:
Blender
Measuring cups and spoons
Bowl
Seasoning ladle
Ingredients:
Dry Gooseberry - 1/4 cup
Coconut - 1/4 cup
Green Chili - 2 ( adjust as per spice level)
Curry Leaves - a few leaves for garnish
Oil- 1 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Yogurt - 1 cup
Hot Water - 1/2 cup
Salt - to taste
Preparation:
1. Soak dry gooseberries in hot water in a bowl for 30 mins or until the dry gooseberry gets soft.
2. Add the gooseberries and water into a blender and add coconut and chili and blend it to a paste with some coarse texture like coconut chutney.
3. Transfer this into a bowl and heat the seasoning ladle with some oil. When the oil heats up add mustard seeds, wait for it to pop and then add asafoetida and curry leaves and transfer to the bowl.
4. Add salt and yogurt and mix.
5. Serve it as a condiment to your Dwadashi lunch.
Looks yummy .My mom used to make this.
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