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:
- Cut the gooseberry into pieces.
- 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
- 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.
- Add the ground coconut paste to the cooked gooseberry, mix well and cook at low flame for 3-4 minutes, stirring gently in between.
- Add the beaten yoghurt and mix well and heat for 1-2 minutes. Don’t allow to boil. Switch off the flame.
- Adjust the salt and add 1/2 tsp sugar and mix well.
- 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.
- Pour this seasoning over the pulissery…Keep it covered for 10 minutes and then mix well and serve with rice…
