Gooseberry aka Nellikka Pachadi



  1. Gooseberry – 5 numbers
  2. Coconut oil – 1 tbsp.
  3. Mustard seeds – 1/2 tsp.
  4. Dry red chilly – 2 numbers; split
  5. Curry leaves – a few
  6. Turmeric powder – 1/4 tsp.
  7. Ginger – 1 tsp.
  8. Greenchilly – 2 -3 numbers
  9. Shallots – 3  numbers
  10. Thin coconut milk/ Randaampaal ( I used fresh) – 1 cup
  11. Salt to taste
  12. Curd – 1/4 cup (thick)


  1. Cook the gooseberries in a pressure cooker adding 1/4 cup of water, salt and turmeric powder. Simmer for 5 minutes after the first whistle. Open the cooker when the pressures subside. Discard the seeds & transfer the cooked gooseberries to a mixer/grinder. Pulse it to make a coarse paste.
  2. Pound the greenchillies, ginger and shallots together.
  3. Heat coconut oil in a wok & splutter the mustard seeds. Add the curry leaves and dry red chillies. Add the pounded shallot mixture and cook on low heat till the raw smell goes.
  4. Stir in the gooseberry paste and fry for 2 minutes on medium high heat.
  5. Add the thin coconut milk & cover cook on low heat till almost all the moisture has been absorbed. Remove from heat. Let this mixture cool down to room temperature. Add the thick curd, enough salt & mix. Do not re-heat this pachadi.
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