Ingredients:

• Gooseberry – 5 nos
• Shallots – 6 nos
• Desiccated Unsweetened  Coconut– 5 tbsp
• Ginger – ½ inch root
• Salt to taste
• Water – just enough to make it a smooth paste
• Curry leaves – 10 nos
• Dried red chillies – 4 nos

Method:

1. Steam the amla in a steamer for about 10 minutes, till its flesh becomes soft and falls away from the seed.
2. Dry roast curry leaves and dried red chillies for about 3 minutes on low flame.
3. Do not allow the chillies to burn.
4. Grind all the ingredients, to a smooth paste and it is now ready to be served with rice.