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
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Tadka Pan (Seasoning Pan)
Cooks in 20 M
Total in 25 M
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.