26 GOOSEBERRY THAYIR PACHADI

Goose Berry / Amla / Nellikkai / Usirikaya Thayir(Yogurt/Curd) Pachadi

Gooseberries are an excellent source of vitamin C, and a good source of vitamin A,
calcium, iron, and phosphorus.



Gooseberry - 4 or 5( fresh or frozen)
Coconut - 1/4 cup grated
Green Chillies - 4 ( as spice needed)
Ginger - 1/2 inch piece
Curd/Yogurt - 1 1/2 - 2 cups
Salt as needed
Mustard seeds - few by count
Urad Dhal - few by count
Asafoetida - 2 pinch
Curry leaves - 1 sprig
Oil - 2 tsp





Wash and grate gooseberry. Heat a tsp of oil and add the grated gooseberry and fry for 3 - 4 minutes. Add coconut paste( grind coconut, green chillies and ginger(can also add a tsp of cumin seeds)). Saute for another 2 - 3 minutes. Remove and cool. Next add salt and yogurt and mix well.
Heat remaining oil for tempering and add mustard seeds, urad dhal, asafoetida and curry leaves. Pour on the pachadi and mix.

If the pachadi is too sour, then add small piece of jaggery or few pinch of sugar and mix( this will reduce the sourness).

Serve with rice or chapathi/rotis.