Nelli mullu ( sundried gooseberry ) – 20 pieces
Coconut ( grated ) – 1/4 cup
Cumin – 1/4 tsp
Curry leaves – a few
Curd – 1 cup
Mustard – 1 tsp
Asafoetida – a pinch
Salt – if needed
Oil – as needed
1.Soak nelli mullu in ¼ cup of water and place it in Another vessel of boiling water.
2. Now amla is soft. Grind them with coconut, chilli, cumin, curry leaves to a coarse paste.
3. Beat the curd in a bowl.
4. Add nelli mullu paste to curd and mix well.
5. Heat oil in a small frying pan.
6. Add mustard, asafoetida and when mustard splutters, add to the curd and mix well.
This is usually prepared on dwadasis. Especially after vaikunta ekadasi, when people fast the whole day.It is said to be good for the stomach on hot summers. Similarly, dried mangoes can also be used.