Gooseberry – 3 (seeds removed and grated)
Curd – 1 cup ( thick and unsour)
Salt to taste
Coconut – 3 tbs
Cumin seeds – 1 tsp
Green Chilli – 1
For Tempering:
Dry Red chilli – 1
Curry leaves -1 spring
Oi l - 1 tbs
Mustard seeds – 1 tsp
Method:
Grind the coconut , green chilli and cumin seed , with a little water. Set this aside.
Take grated gooseberry in a bowl.
Add the ground masala along with salt and curd. Mix well.
Heat oil and splutter mustard seed and add dry chilly and curry leaves.
Sauté for 30 sec.
Pour this over the pachadi and mix well.
Serve with rice or pulav.
Hi Punitha, We call it "Arachu Kalaki" but the difference is we don't use cumin seeds. A toungue tickling recipe.
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I love it.. I am trying to take gooseberry as part of my daily diet! this will help
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pachadi with gooseberry...,new to me, sounds interesting and yummy.
ReplyDeleteFingerlicking pachadi..
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Tangy and yummy pachadi with full of vitamin C. Looks delicious.
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http://sanolisrecipies.blogspot.com/2012/10/punjabi-style-aloo-paratha.html
great n awesome pachadi...
ReplyDeleteGreat pachadi..
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