Uppilitta Nellikai Pulissery/ Salted Gooseberry Pulisseri

Uppilitta Nellikai Pulissery is a coconut and curd based curry made with salted gooseberry and goes well with rice. The following ingredients are needed to prepare Uppilitta Nellikai Pulissery/ Salted Gooseberry Pulissery.

Ingredients:
Uppilitta Nellikai.  -6
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/4 tsp
Thick Curd.           -1 cup
Grated coconut.     -1 cup
Cumin seeds.         -1/4 tsp
Green chilly.          -2
Water. -as needed
Salt.    -to taste

For Tempering:
Mustard seeds.-1 tsp
Methi seeds.   -a pinch
Cumin seeds.  -1/4 tsp
Dry red chilly. -2
Curry leaves.  -few
Coconut oil.   -1 tbsp

Method:
1). Remove the seeds and separate the salted gooseberry into segments. In a vessel add the salted gooseberry segments, turmeric powder, red chilly powder, a pinch of salt and 1/2 cup of water. Boil and cook the salted gooseberry segments on medium flame till soft.

2). Grind grated coconut along with cumin seeds and green chilly to a smooth paste adding 2 tbsp of thick curd. Add the ground coconut cumin seeds green chilly curd paste mixture into the vessel and mix with the cooked salted gooseberry segments and cook on low flame.

3). Whisk the remaining curd and add it into the vessel and mix well on low flame. Check for salt and add required salt if needed. Once the boiling bubbles starts to appear switch off the flame. Do not boil the curry after adding curd.

4). Heat 1tbsp coconut oil in a small pan for tempering. Splutter mustard seeds, cumin seeds and a pinch of methi seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the tempering into the salted gooseberry pulissery in the vessel and mix well.

Uppilitta Nellikai Pulissery / Salted Gooseberry Pulissery is ready to serve with rice.