Sunday, November 22, 2015



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.

Of course, there is nothing like making this with fresh gooseberries when they are in season. 

We love this Avale Kadi with hot steamed rice! 

  • 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

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


  1. No need to soak gooseberries in the salt water
    If it is soaked after how many days it is ready to eat

  2. Here we have used fresh gooseberries, not ones that have been brined. If it is brined wash it well before use. Usually the brining process takes 2-3 weeks.

  3. As gooseberries are a bit sour too, is tamarind required?

  4. As gooseberries are a bit sour, can tamarind be avoided?


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