This is a delicious, sweet, salty, tangy and spicy pachadi made with gooseberry. Taste amazing with yogurt rice.Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 10 mins
Cooking Time : 15 mins
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Asafoetida / Hing / Kaya Podi a pinch
Curry leaves a sprig
Turmeric Powder – 1 tsp
Chilli Powder – 1 tblspn
Gooseberry – 10
Tamarind – 1 small gooseberry size
Jaggery – 2 to 3 tblspn
Salt to taste
water as needed
Wash and steam gooseberry till they are cooker. Separate the segments and take it in a bowl.
Take tamarind in a bowl, cover with water and let it soak for 10 mins. Squeeze and extract the juice. Set aside.
Take oil in a pan, add mustard, asasfoetida and curry leaves.
Add turmeric and chilli powder and mix well.
Add in gooseberry and mix well.
Add tamarind water and salt and bring it to a boil.
Now add in jaggery and cook till it thickens.
|take big and firm amla|
|wash well and place it in a steamer and steam cook for 15 mins|
|now it cooked. cool down completely|
|separate the seeds from the flesh|
|Take tamarind in a bowl and cover with water and soak for 10 mins|
|squeeze and extract the juice|
|heat oil in a sauce pan|
|crackle mustard seeds|
|add curry leaves|
|add turmeric powder|
|add chilli powder|
|add the cooked gooseberry|
|add in tamarind juice|
|cook till it thickens|
|mix well and cook|
|now it is done|