Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney)
Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee.
Amla is very commonly used in Andhra Cuisine. One of the most popular ways to use amla in daily meals is to make this chutney. It's sour, tangy & spicy at the same time. Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee(clarified butter).
Did you know- The humble Indian gooseberry, commonly known as amla, is considered as a superfood. It's name (Amla) comes from a Sanskrit word "Amlaki" meaning "Nectar of life ". This fruit ripens in the autumn in wet, forested, hilly areas on the Indian subcontinent. In India, it is considered as a sacred tree. The fruit is very nourishing, but it tastes sour. Both, dried and fresh fruits can be consumed for their health benefits. It has eight times more vitamin C than an orange, twice the antioxidant power of acai berry and around 17 times that of a pomegranate. It has been a common ingredient in the ancient Indian medicinal practice of Ayurveda. Many health problems are caused by oxidative damage (when body cells use oxygen, they produce by-products called free radicals that can cause damage). Antioxidant agents prevent and repair these damages. Vitamin C is a good antioxidant agent, which makes gooseberries a powerful tool against a variety of conditions, including various types of cancer.
Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.
If you like this recipe, you can also try other Pachadi recipes such as
5 M
20 M
25 M
2 Servings
Ingredients
- 15 Amla (Nellikai/ Gooseberry) , medium size
- 4 Green Chillies
- 1/4 teaspoon Mustard seeds
- 2 Dry Red Chilli
- Asafoetida (hing) , A pinch
- Sunflower Oil , for tempering
- Salt , as per taste
How to make Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney)
To begin making the Andhra Style Usirikaya Pachadi recipe, wash the amla in running water and place them in a pressure cooker.
Add water and boil the amlas till soft or till the cooker release 2 whistles. Once cooled, remove the seeds from them.
Add the boiled amla, salt, green chillies & a pinch of asafoetida in the blender and blend until smooth.
Take some oil for tempering in a pan, add mustard seeds to till. Once they start to crackle, add the dry red chilies and fry for a minute. Switch off the flame.
Add the tempering to the chutney. Serve hot.
Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.
Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney) is part of the Recipe Contest: South Indian Cooking
