Wash, pat dry the gooseberries firstly. Chop nellikai roughly. Check out how to chop if you are a beginner.

Take a pan and add oil to it, followed by red chilli, asafoetida and urad dal.

Roast thoroughly in medium flame until the urad dal turns deep red in colour.

After that, add coconut and roast until it turns aromatic and golden.

Once done, transfer to a plate and cool down.

Take a mixie and powder asafoetida, salt, red chillies, tamarind (and jaggery if adding) firstly.

Secondly add urad dal and gooseberry. Do not grind for long time, do it in small pulses. Few times will be enough to give you a coarse texture.

Transfer to a container and keep refrigerated. You can use it for 5 days comfortably.

Mix with rice, ghee or sesame oil and enjoy. You can have it with curd rice also, tastes really good.