This simple and tasty preparation using chinna usirikaya (star gooseberry) and moong dal has a nice comforting tanginess that tastes delicious when mixed with hot rice and some ghee.

In our childhood these were sold outside our school by roadside vendors who would spread a variety of items for school kids to buy during their recess. Arai nellikkai (star gooseberry), periya nellikkai (Amla), guava, mango, kodukkappuli (Manila tamarind), javvu mittai, kamarkat were some of the goods sold. Kids get some pocket money of 10, 20 or 50 paise from their indulgent parents to buy these and diligently share them with their best friends in return for the same favor. Our parents, like many strict parents, never used to give money for such indulgence as it was ‘bad habit’ and unhealthy. We would shy away from accepting a share from our best friends since we cant reciprocate. Still occasionally we enjoyed them. Javvu mittai was irresistible 😋😍

The fruits are eaten raw with some salt and chilli powder, also pickled and made into jam apart from this pappu and some chutneys. Probably we can use wherever sour taste is needed. (I made cranberry pulihora in the US once or twice) I never cared for these fruits much either in childhood or later. Amma also used to make pappu. Friends craved and were addicted to these and the other amla. Not me. But during this stint in Tamilnadu I got a fancy for these. I pickled them couple of times in both Tamil and Telugu styles and also made this pappu.

Like the other super-fruit Amla, this variety also has health benefits and lot of medicinal value. They are apparently used to treat many conditions including bronchitis, digestive disorders etc, as blood purifier and to boost appetite. These star gooseberries are available during summer months in south India.

Ingredients:

• star gooseberry – 2 cups, pitted and sliced
• Moong dal – 1 cup
• Green chillies – 4
• Curry leaves – few
• Turmeric – a pinch
• Chilly powder or mustard-methi powder – 1/2 tsp (opt)
• Salt to taste
• Oil – 1 tsp
• Water
• Seasoning –
  • Mustard 1/2 tsp
  • Methi 1/2 tsp
  • Jeera 1/2 tsp
  • Red chilly 2
  • Hing

Method:

1. Cook moong dal in a pressure cooker adding 2 cups water.
2. In a seperate vessel add usirikaya, green chillies, turmeric, salt and water to cover them and cook covered. It takes very less time.
3. To this add cooked moong dal and curry leaves, mix and let it boil for couple of minutes.
4. Season the items listed and add to the pappu.
5. You can optionally add chilly powder to tadka after switching off heat and add to pappu, which gives it a nice colour and taste. Or add a little mustard-methi powder to boiling pappu for extra flavour.
6. Have it hot with rice and ghee and a roasted appadam or potato chips.

Note:

• Pesara pappu (moong dal) thickens quickly. Add water accordingly.
• Adjust dal quantity to match the tartness of gooseberry such that cooked pappu tastes nice and tangy.
• Mature ones taste good. Small, green ones taste astringent (vagaru) and are not good.