Pulihora is a quintessential dish that is made on any festival in most of South Indian homes. Usually tamarind and lemon pulihora are very common in my household. I’ve tried pulihora with different ingredients like, gongura, cranberries and broccoli before.
I saw the recipe for Usirikaya/ gooseberry pulihora on a Telugu cooking show and thought this would be great to make for Ugadhi. I bought a bag of frozen gooseberries and used them to make this pulihora.
Original recipe used grated gooseberries to make the pulihora, when I tried to grate the frozen ones, it was a little difficult. So I just microwaved them, removed the seed and blend them to a paste. Gooseberries have unique taste — they are tart with mild bitter undertones, so I added a little bit of lemon juice to give the dish some more flavor instead of using too much gooseberries. Even my kids loved this dish. But if you like the taste of gooseberries, then go ahead and skip the lemon juice and add more gooseberry paste.