My post today is a very traditional dish from Palakkad district of Kerala, a Southern Indian state. This dish is so simple that many of you would wonder why I even bothered to post it. For me, this dish transports me to seventh heaven. It’s simplicity is deceptive. An ideal summer dish, packed with all the goodness of gooseberries.
I have previously posted this dish using raw mango. Whichever vegetable you use – raw mango, gooseberry, elephant yam – the result is the same. Just outstanding!
You can use either fresh or preserved gooseberries. I have used preserved ones. This is because one gets the best gooseberries in winter. I therefore tend to buy them in winter and preserve them.
2 big gooseberries (fresh or preserved)
2 tbsp grated coconut
2 -3 tbsp sour vegan curd (yogurt)
4 green chilis (adjust according to taste)
1/2″ piece ginger
1/4 tsp fenugreek seeds (methi dhana, venthiyam)
1/2 tsp mustard seeds (sarson, kadugu)
Salt to taste
Heat a small wok and roast the fenugreek seeds
De-seed the gooseberries
Add the gooseberries, fenugreek seeds, grated coconut, green chilis and ginger to a blender
Grind to a fine paste, adding the sour curd
Add salt to taste
Transfer to a serving bowl
Add more curd to get the required consistency (this dish should be thick, but of pouring consistency)
Heat a small wok and add the mustard seeds
When they begin to splutter, add it to the ground coconut and curd paste
Serve with steamed red/brown rice, dosa, idli, oothappam…
Or as a dip