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Saturday, 19 August 2017

Nellikka Pachadi / Gooseberry Pachadi


8 gooseberry / nellikka/ amla
2 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
small piece of ginger
1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt as required
2 tsp oil

  1. Chop the gooseberries into slices and then cook it adding 1/4 cup of water and salt on a medium flame until it becomes soft and water dries up. Don't overcook the gooseberries.
  2. Grind grated coconut, green chillies, ginger and cumin seeds together to a fine paste. Add 1/2  tsp of mustard seeds to this and grind for a minute.
  3. Add this ground coconut paste, yoghurt and required salt to the cooked gooseberry and mix well.
  4. Heat oil in a small pan and splutter 1/2 tsp mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and pour this over the pachadi. Serve with rice....


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