Andhra Style Usirikaya Pachadi Recipe (Indian Gooseberries Chutney)
Discover the delightful flavors of Andhra cuisine with this vibrant and tangy Usirikaya Pachadi, a chutney made from fresh Indian gooseberries, or amla. This dish not only celebrates the unique tartness of gooseberries but also incorporates a perfect balance of spices, making it a delightful accompaniment to a variety of meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Amla (Nellikai/Gooseberry) | 15 medium-sized amlas |
| Green Chillies | 4 |
| Mustard Seeds | 1/4 teaspoon |
| Dry Red Chilli | 2 |
| Asafoetida (hing) | A pinch |
| Sunflower Oil (for tempering) | As needed |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 80 |
| Protein | 2g |
| Carbohydrates | 10g |
| Dietary Fiber | 3g |
| Fat | 4g |
| Sodium | Varies (based on added salt) |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 20 minutes |
| Total | 25 minutes |
Servings
| Servings | Amount |
|---|---|
| 2 |
Cuisine
| Cuisine | Type |
|---|---|
| Andhra | Indian |
Course
| Course | Type |
|---|---|
| Side Dish |
Diet
| Diet | Type |
|---|---|
| Vegetarian |
Instructions
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Preparation of Amla: Begin by washing the amla (Indian gooseberries) thoroughly under running water to ensure they are clean. Once washed, place them in a pressure cooker and add sufficient water. Cook the amlas until they become soft, which typically requires about two whistles on high heat.
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Seed Removal: After the cooker has cooled down, carefully open it and allow the amla to cool slightly. Once they are manageable, remove the seeds from each gooseberry, discarding them.
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Blending the Chutney: In a blender, combine the boiled amla, salt, green chillies, and a pinch of asafoetida. Blend the mixture until it reaches a smooth consistency, adjusting the salt as per your taste preferences.
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Tempering: In a separate pan, heat a small amount of sunflower oil for tempering. Add the mustard seeds to the hot oil. As they begin to crackle and pop, quickly add the dry red chillies and sauté for about a minute to infuse the oil with their flavor.
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Combining: Turn off the flame and pour the tempered spices over the blended chutney. Stir well to ensure the flavors meld together beautifully.
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Serving Suggestions: Serve the Andhra Style Usirikaya Pachadi hot, pairing it wonderfully with Mixed Vegetable Sambar and Steamed Rice for a wholesome weekday meal. This chutney also makes a fantastic accompaniment to idlis, dosas, or even as a tangy spread for sandwiches.
Tips for Perfect Usirikaya Pachadi
- Adjust Spice Levels: Feel free to adjust the number of green chillies based on your heat preference; you can also experiment with the addition of ginger or garlic for a twist in flavor.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to a week, making it a convenient addition to your meals.
- Serving Temperature: While it is traditionally served hot, it can also be enjoyed at room temperature, enhancing its versatility.
Embark on a culinary adventure with this Andhra Style Usirikaya Pachadi, a dish that beautifully showcases the tart and healthful qualities of Indian gooseberries, all while complementing the robust flavors of traditional Indian cuisine. Enjoy your cooking and savor every bite!
