Gooseberry Curry (Avale Khadi)

Gooseberry Curry (Avale Khadi)

Comfort food is what we need most of the days. That's what keeps our tummies and us happy. And comfort food for most of us is rice and a curry. For Konkani's it would be rice and dalithoy or rice and a rasam. :-) 

Here's a delicious curry to go with your rice, good old, healthy, comfort food. The curry's made from gooseberries. That's what makes it healthy. And all you need with it is a bowl of steaming hot rice. Shall make you and your tummy very happy!

You can make this curry using fresh or pickled gooseberries. While you use fresh gooseberries you might get a tinch of bitterness, flavour of raw gooseberries in your curry. If you use pickled gooseberries you don't get that raw taste, bitterness of gooseberries in your curry. Use what you like. Here's how to pickle gooseberries to store them for a year or two. 

It's called avale khadi in Konkani. Avalo means goodberry. Khadi means a coconut curry made with sour curds or sour buttermilk. Here's the recipe for gooseberry curry (avale khadi).


  • 2 fresh/pickled gooseberries
  • 3/4 cup coconut
  • 1/2 cup sour curds/buttermilk
  • 1 lemon sized tamarind (use only if your curds/buttermilk isn't sour)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee
  • 4 dried red chillies
  • Salt to taste
  • 8-10 garlic cloves
  • 2 tablespoons of oil

Serves: 2

Preparation Time: 25 minutes

Preparation Method:

1. Roughly chop the gooseberries. Remove off the seed.

2. Fry dried red chillies with few drops of oil for few minutes until you get an aroma of fried red chillies. Remove off heat and let them cool completely.

3. Fry cumin seeds in ghee until they start popping. Remove off heat and let them cool completely.

4. Once cooled grind the fried red chillies, fried cumin seeds with chopped gooseberries, grated coconut and salt into a smooth paste using as much water as required to grind. If your curds, buttermilk isn't sour then grind the masala using tamarind.

5. Transfer the ground masala into a cooking vessel and bring it to boil.

6. Check and adjust salt. Add in water if required to bring the curry to the desired gravy consistency. The curry is usually between watery and medium thick.

7. Once the curry comes to a boil, add in sour curds/sour buttermilk and mix well.

8. Then let the curry simmer until the rawness of the masala goes off.

9. Remove the curry off heat. Time to season the curry for loads of flavour.

10. Garlic seasoning: Heat oil in a tempering pan add in slightly smashed garlic cloves into them. Fry them until they start to brown. Add this seasoning to the curry and mix well.

Smashing garlic helps draw out it's flavour into hot oil.

11. Serve the curry hot with a bowl of steaming hot rice and enjoy!

For more Konkani cuisine curry recipes look here

Tags: Gooseberries, avalo, coconut curry, avale khadi, Konkani food, Konkani cuisine, Konkani recipe, Udupi cuisine, Mangalore food, amla, amla curry, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.