Sunday, November 22, 2015

AVALE KADI

AVALE KADI

Gooseberries (which we call "Avale" in Konkani, "Nellikayi" in Kannada and "Amla" in Hindi) are an excellent source of vitamins, and have many health benefits. We use them in a variety of dishes like for example Nellikayi Chitranna.

Today's dish, "Avale Kadi" has been made by generations of Konkanis. I remember my husband's grandmother used to make this often, many years ago. She would keep the gooseberries in brine in ceramic jars which we called "Barnis." Since I didn't have the brined gooseberries, I used fresh ones.
Ideally, for this dish we use the bigger sized gooseberries.



Ingredients:
  • Gooseberries, large-sized, 4-5
  • Fresh Coconut Gratings, 3/4 cup
  • Roasted Red Chillies, 5 * I used the Byadgi variety
  • Tamarind, a small piece
  • Salt, to taste
  • Crushed Garlic, 8-10 pods
  • Oil, for seasoning, 2 tsp
Method:

Wash, chop and de-seed the gooseberries
Lightly crush 8-10 pods of garlic
In a mixer, grind the coconut gratings, roasted red chillies, and tamarind along with the chopped gooseberries to a smooth paste adding a little water
Transfer this to a vessel and add water to get a saaru-like consistency
Add salt, mix well, and bring the kadi to a boil
Heat oil in a pan and when it gets hot, add the crushed garlic
Saute till you get a good aroma and the garlic turns golden brown
Pour this seasoning on to the avale kadi
Serve hot with rice