Gooseberry (nellikka) pachadi

 

Ingredients

Gooseberry, 4 nos.

Green chili, 2 nos.

Coconut, 1/2 cup

Yoghurt, 3/4 cup

Water, 2 tbs

Finely chopped ginger, 1/4 tsp

Sugar, 1/2 tsp

Coconut oil, 2 tbs

Mustard, 1 tsp

Finely chopped shallots, 4 nos.

Red chili (whole), 1 no.

Curry leaves, a few

Salt, 1 tsp

Preparation

• Boil water and steam cook the gooseberries in an idly pot or steamer for three minutes.
• After it cools down, remove the seeds and chop them into small pieces.
• Slightly grind and set aside the gooseberries.
• Grind the coconut and green chilis into a fine paste by adding two tablespoons of water.
• Add half a teaspoon of mustard and ginger and grind once again for a few seconds (only crush the mustard seeds).
• Heat oil in a pan and add the mustard seeds. Once it pops, add shallots, curry leaves, red chili, and sauté until the onion turns into a brownish color. Add gooseberry and sauté for a few seconds over medium flame.
• Add coconut paste and sauté for one minute over low flame.
• Add yoghurt and salt and mix well.
• Switch off the flame. Add sugar and mix well.
• Your dish is ready. Enjoy with rice.

Thank you 🙂