“Avalo~Karbeva~Gooli/Gooseberry~Curry Leaves~Chutney” … A spicy-tangy-aromatic semi dry chutney (tikshe-amshe-parmbali gooli) that can be rolled into a ball (Gooli) ... This chutney is full of Vit C and other nutrients and goes very well with dosa / bhakri / roti / Peja (rice porridge) … Yummilicious ……
** Gooli is Chutney in ball form which is a coarsely ground semi dry chutney prepared in most GSB / Konkani Saraswat houses to serve with peja / rice porridge. The chutney is called gooli meaning a amall ball coz. the coarsely ground chutney can be rolled into a round ball without cracking up. This chutney is spicy and is usually prepared with lots of garlic in it along with coconut and is considered very good for health. This chutney can be served with Bhakri Idly, chapati, roti, dal-chawal but it taste best with peja ie. plain rice porridge / kanji. When the weather is bad and once feels cold and weak or if even if you have a stomach upset, this chutney is prepared and served with steaming hot rice porridge. We children used to relish this during our holidays at mid morning break.
** As for today I prepared this chutney with Amla ie Gooseberry/Avalo/Nellikai along with Curry Leaves ie Kadipatta / karbev along with freshly grated coconut. However today I did not add in garlic as is my usual practice and that which I love the most as it is Kartik Ekadashi and we do not eat garlic or non-veg today. For that matter today is a very important day for us Hindus and this Ekadashi along with a few others are considered to be holy and are observed by almost all Konkani Saraswats by keeping a fasting throughout the day and eating rice or rice included dishes only the next day. During Ekadashi rice in particular in any form is avoided. Some observe the fasting with only fruits or just water, while some eat food that are allowed in fasting like dishes prepared out of Varai, Sabudana or some other lentils.
** I have written in detail about the importance of this chutney in gooli / ball form in Konkani homes many times wherein I have posted similar chutney in different combos. So I am sharing a few of the links at the bottom of this recipe were in you can check the details of the same and try out the gooli type chutney in different combos. As of now, I will share in the simple recipe of this particular recipe that can be relished with any dish of your choice. In my home we relished it with rava-cucumber bhakri which is the most sought after dish during Ekadashi in my home and we enjoyed it very much. Do try out this chutney as the addition of Amla increases Vit C which is very important for every person and so are some other nutrients in the chutney.
** Here is the simple method of preparing the “Avalo~Karbeva~Gooli / Gooseberry ~Curry Leaves ~ Chutney” ....
** Ingredients :
Amla / Avalo / Gooseberry / Nellikai : 3 medium sized. (It should be very sour in taste)
Curry leaves : About ½ cup loosely packed fresh leaves.
Green Chillies : 6-8 light green less spicy one’s or as per individual taste
Coconut : 1 cup freshly grated.
Hing / Asafoetida : 1 tsp
Coconut Oil : 1 tblsp
Salt to taste.
** Wash and wipe dry the amla’s and slice off the edible flesh portion as much as possible. Discard the inner seed. Cut them into small pieces and keep it ready aside.
** Wash, drain completely and allow to dry on a dry cloth or absorbent paper the curry leaves overnight. They should be dry and there should be no traces of water in them. Keep this also ready.
** Now in a thick bottomed kadai / pan add in the coconut oil and bring to heat. When hot enough lower the heat to minimum and add in the green chilly pieces. Stir fry on medium heat for 2 minutes. Now add in asafoetida and fry for a minute.
** Now remove from fire, allow to cool a bit and then add in the curry leaves, salt to taste and coconut gratings, amla pieces and mix well. Leave it aside to cool completely.
** Note : Do not heat the curry leaves, amla pieces or coconut on heat. You should add them after the pan is removed from fire.
** Put all the ingredients into a mixer grinder jar and grind to a semi coarse consistency WITHOUT ADDING WATER. Stop the grinder often and mix the mixture well in between to get and evenly ground chutney texture. This takes a little bit of effort, as water is not to be added which hinders the running of mixer. However, you can sprinkle some water in between for easy grinding. With practice you will get it perfectly done, so do not hurry the process and have patience.
** Note : Traditionally this is prepared on stone grinder by crushing it under weight of the stone. Now it is hardly possible for people to prepare it that way as not only it takes effort and time but also patience and many homes do not own a grinder now. I myself, had a huge electrical grinder which I disposed off 12 yrs back after I got spinal problems. But, I do have a small portable one on which a little quantity of ingredients can be crushed and ground. I do use it for crushing of chillies etc. but for this chutney, I used mixer grinder that has a very fine blade.
** Remove a little bit of the chutney and check the consistency, the ingredients should have all be ground to grainy texture and you should be able to form a ball of it between palms. Then it is done. Remove all the chutney cleanly from the mixer grinder and mix well, check and add in salt if needed and them mix it well and roll it into a ball / gooli form. If the texture is slightly softer do not worry, once you keep it in the fridge it can easily be rolled into a ball.
** This chutney is best consumed fresh and soon enough. If to be consumed after a few hours, put it in a stainless steel box and store it in the fridge and remove 15-20 minutes before serving. Remember to finish off the chutney in maximum period of 48 hours. If at all for any reason you want to store it for more period than 48 hours, you can freeze it and then thaw well before serving. It tastes good but not as much as when served fresh, but then if that is the choice left you may do so.
“Avalo~Karbeva~Gooli / Gooseberry~Curry Leaves~Chutney” is done and ready to be served. Best with hot rice kanji/ porridge/peja. But you can relish the same with any dish of your choice too. I love having it with peja. But, for today I had it with rava-cucumber bhakri, I have put it in fridge to relish with peja later on in 2 days preparing peja too. Maybe I will fry a few pieces of fish to go along with the peja which is also my fav. Combo.
** Do try this chutney out. It is nutritious and a healthy chutney where oil is used to minimum level, If you still do not want to add oil, you can skip off that step and add in all the ingredients raw and prepare the chutney too. I do make it that way at times when I am in a rush and have to finish cooking fast. There is minute difference in taste which is not much. Also using oil is bring out the flavor in hing / asafoetida and also to keep the chutney good for a few hours.
** Given below is the link for another Gooli recipe wherein I added on raw mango, and includes details about the gooli / chutney. I have also included below it an common link for gooli, where in you will find other combos of the same and also the serving pattern. Do go through the links in leisure to get to know how the chutney is prepared in a better way.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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