Ingredients:

6 big nellikka / gooseberry

3/4 cup grated coconut

1/2 tsp turmeric powder

1/2 tsp cumin seeds

2 green chillies

1/4 tsp chilli powder

1 cup yogurt, beaten

1 tsp mustard seeds

1/4 tsp fenugreek seeds

2 dry red chillies

2 sprig curry leaves

salt to taste

1/2 tsp sugar

1 tbsp coconut oil

Preparation:

1. Cut the gooseberry into pieces.
2. Grind grated coconut with cumin seeds, 1/4 tsp turmeric powder and green chillies to a fine paste adding little water and keep it aside
3. In a pan, add gooseberry pieces, 1/4 tsp turmeric powder, chilli powder, 1 sprig curry leaves, salt and enough water and cook covered at medium flame for 10 minutes.
4. Add the ground coconut paste to the cooked gooseberry, mix well and cook at low flame for 3-4 minutes, stirring gently in between.
5. Add the beaten yoghurt and mix well and heat for 1-2 minutes. Don’t allow to boil. Switch off the flame.
6. Adjust the salt and add 1/2 tsp sugar and mix well.
7. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, 1 sprig curry leaves and dry red chillies. Switch off and add a pinch of chilli powder and mix.
8. Pour this seasoning over the pulissery…Keep it covered for 10 minutes and then mix well and serve with rice…