Usirikaya Podi / Karam | Amla Spice Powder

Usirikaya Karam Podi is a spiced powder made with Indian Gooseberry or Amla. This Amla Dry Chutney Powder is a popular Andhra condiment.

This Amla Dry Chutney Powder is a typical Amla Spice Powder or Usiri Karam Podi you can serve with Tiffin dishes.

We love the Gooseberry and can eat just like that. I especially remember from childhood when we used to eat it and immediately drink water. The cool sweet feeling you get is simply awesome.

Indian Gooseberry is Usirikai or Usirikaya in Telugu, Amla (Hindi), Nellikai (Tamil). We get two varieties in Tamil Nadu, I speak from personal experience as I do not know of the other smaller version is available elsewhere in India.

We call the smaller Amla as Arai Nellikai in Tamil. Arai (meaning half) Nellikai is much tastier and easy to eat. I remember these trees from childhood when some of my friends had this at their place. The tiny gooseberry will be so good to eat just like that.
I have seen people pickling both varieties.

Spice Podis are basic condiments in Indian Cuisine

Though not being a pickle person myself, I have only eaten it as such. I am sure the pickle version tastes awesome too. This fruit being healthy finds its way as rice and a few other dishes. I always wonder how I never end up blogging on certain ingredients.

So when I got a week's ration of this for Athamma, she decided to make a Karam with it. We refer to Karam as anything that's ground with Red chilies, made either as a wet or dry powder. It finds its way to different dishes and takes up many forms.

This Usirikai Podi / Karam was very delicious with curd rice and I can assure you that you can just about have it with anything. Serve it with Idlis, Dosas, spread it on them, spread it on toasted bread. Just come out with many innovative ideas, you will surely end up with a tasty bite.

Usirikai Podi | Usirikaya Karam

How to make Usirikaya Karam

Wash and pit the gooseberry. then cut into small pieces and grind along with onion, garlic raw.
Heat 3 tsp oil in a pan, add mustard, jeera, curry, allow it to pop. Then add the blended mix, sauté till the raw smell leaves.
Add chili powder, salt and continue cooking till oil comes on the sides.
Allow it to cool, can be stored in the fridge.
Serve it with rice on the side or any Tiffin dishes.

Recipe

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Usirikaya Podi / Karam | Amla Dry Chutney Powder

Author Srivalli

Ingredients

• 3 nos Usirikai
• 1 small Onion
• 3 cloves Garlic
• 3 tsp Cooking Oil
• 2 tsp Red Chilli Powder
• Salt to taste

Seasoning

• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• Curry Leaves few

Instructions

How to make Usirikaya Karam

• Wash and pit the gooseberry. Then, cut into small pieces and grind along with onion, garlic raw.
• Heat 3 tsp of cooking oil in a pan, add mustard, jeera, curry leaves, and allow it to pop. Then, add the blended mix, sauté till the raw smell leaves.
• Add red chilli powder, salt and continue cooking till oil comes on the sides.
• Allow it to cool, can be stored in the fridge.
• Serve it with rice on the side or any Tiffin dishes.

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Other Amla / Indian Gooseberry dishes you'll love

• How to Preserve Amla in Honey
• Nellikai Thayir Pachadi
• Amla Pickle
• Detox Drink with Cucumber, Mint, and Amla
• Amla Chutney for Dosa

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