It is a common dish in every Malayali household. It is a simple curd based dish prepared with gooseberry, coconut and spices and is served with rice. Gooseberry is a powerful antioxidant, rich in vitamin C and has many health benefits.
Ingredients
1. Gooseberry(amla) – 10
2. Coconut grated – ½ cup
3. Curd – 1cup
4. Cumin seeds – 1 tsp
5. Turmeric powder – ½ tsp
6. Chilli powder – 2 tsp
7. Salt
8. Coconut oil – 2 Tbsp
9. Dry red chillies – 6-8
10. Curry leaves
11. Asafoitida – ¼ tsp
12. Mustard seeds – ½ tsp
13. Fenugreek – ¼ tsp
14. Jaggery powder – 1 Tbsp(optional)
Preparation
1. Wash the gooseberry well and cook with little salt and turmeric powder in 2 cups of water till it is soft (about 10 minutes). Cool and de-seed the gooseberries and keep aside both separately.
2. Grind coconut, turmeric powder, cumin seeds, and chilli powder to a fine paste adding curd little by little. Add the gooseberry to the paste and grind to a coarse paste.
3. Heat oil. Crackle mustard seeds; add fenugreek seeds, red chillies, curry leaves and asafoitida. Fry for few second and add the gooseberry paste and the water strained from the de-seeded gooseberry. Switch off the flame before it boils. Add salt and jaggery powder and mix well.
Tips
1. Gooseberry can be cooked in a pressure cooker, in that case cook with 1 cup of water for 1 whistle on medium flame.
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