- Brined Gooseberry /Uppilitta Nellikka - 3 large
- Brine - to taste (use this instead of salt)
- Fresh grated coconut - 1/2 cup
- Birdseye chilli /Kanthari mulaku - 5 (substitute with green chillies if necessary)
- Shallot - 1 small
- Curry leaves - few
Remove seeds from gooseberry but cutting into sections, discard the seeds.
Add all the ingredients to a blender/food processor and grind until all ingredients are mixed and coarsely ground.
Serve with rice.
Note: To make Gooseberry in Brine .
Wash and dry the gooseberry
Boil enough water to cover the gooseberry once you add it to a bottle.
Add salt to taste - the water should be salty - slightly less than ocean water
Let the water cool .
Add chillies to taste and the washed and dried gooseberry and mix well.
Keep aside for 2 weeks before you start using it.
The longer it keeps the softer and better it tastes.