Dried Gooseberry Gravy (Sukkil AvaLe Kadi/Tambli)

sukkil avale kadi
This is another classic recipe that I got from V’s grandmother. Kadi is usually a very thin-almost watery dish. I would think this is more like tambli than kadi. She called it amla kadi. So I thought of mentioning both names. Few pieces of the dried gooseberries are fried with spices and then ground with coconut to make a thick gravy. The gravy is not cooked. It is served at room temperature.

dried gooseberry

Lightly salted sukkil (dried) avaLe(gooseberry/amla) is a childhood favorite. During my college days, my friends used to bring these dried gooseberries. Eat one or two pieces and drink a glass of water – the sweetness you feel in the mouth is heavenly. We get these at Indian store here. They are good for health due to the high Vitamin C content. I bought these to eat as it is. We both enjoyed this kadi very much.

1 cup fresh/frozen coconut
1-2 tbl spn dried gooseberries (amla/avaLe)
1 tea spn cumin seeds
1/2 tea spn pepper
3-4 green chillies

Heat oil and add gooseberries, cumin seeds and pepper. Fry for a few minutes.
Grind along with coconut, green chillies and salt.
Serve with hot rice.

Serves : 2-3
Preparation time : 15mins

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