Ingredients

1. Medium size nellikka ( gooseberry )
2. Kanthari mulaku
3. Salt , turmeric powder
4. Curry leaves
5. Fenugreek and mustard seed (crush it raw)
6. Gingerly oil
7. Mustard seed
8. Dried chilly ( crushed)
9. Shallots
10. Curry leaves

Method of preparation

If you have wooden fire place in your house, it would be better to do this. Clean the gooseberry and keep it aside for draining out the water. Later take an earthen pot and put one layer of kanthari mulaku, curry leaves, fenugreek powder and mustard seed, then add gooseberry. Like wise you repeat one or two layer . mix salt and turmeric powder in half cup of water and pour it on top of it. then cover the earthen pot tightly. You can use banana leaf to close the pot. You should not open the lid till the nellikka (gooseberry) gets black colour. Then heat the earthen pot in low flame. The gooseberries should only get half cooked. Then remove it from the stove and keep it in the floor. In the evening shake the earthen pot pot and again heat again. This process should be repeated for ten days. After ten days you can open the lid and can see inside. If the gooseberries did not get the black colour the again repeat the process for five more days. The gooseberries will get black colour within this fifteen days. The masalas like kanthari mulaku, curry leaves, fenugreek powder , mustard powder would get sticked to the gooseberry.
Later take one vessel, pour gingerly oil, and add the mustard seed and allow to splutter. Then add shallots, garlic, dried chilly, curry leaves and saute. Add the karutha nellikaa into it and mix