- Gooseberry – 5 numbers
- Coconut oil – 1 tbsp.
- Mustard seeds – 1/2 tsp.
- Dry red chilly – 2 numbers; split
- Curry leaves – a few
- Turmeric powder – 1/4 tsp.
- Ginger – 1 tsp.
- Greenchilly – 2 -3 numbers
- Shallots – 3 numbers
- Thin coconut milk/ Randaampaal ( I used fresh) – 1 cup
- Salt to taste
- Curd – 1/4 cup (thick)
- 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.
- Pound the greenchillies, ginger and shallots together.
- 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.
- Stir in the gooseberry paste and fry for 2 minutes on medium high heat.
- 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.