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.
Gooseberry is known as the Usirikai or Usirikaya in Telugu, Amla (Hindi), Nellikai (Tamil). We get two varieties in Tamil Nadu, I speak from personal experience as I have no knowledge if the other smaller version is available elsewhere in India.
It's called Arai Nellikai. 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.
Though basically not being a pickle person myself, I have only eaten it as such. I am sure the pickle version tastes awesome too. This fruit basically 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 it's 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
Usirikai - 3 nos
Onion - 1 small
Garlic - 3 cloves
Oil - 3 tsp
Chili powder - 2 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry leaves few
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.
Usirikaya Podi / Karam | Amla Spice Powder
- 3 nos Usirikai
- 1 small Onion
- 3 cloves Garlic
- 3 tsp Cooking Oil
- 2 tsp Red Chilli Powder
- Salt to taste
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- Curry Leaves few
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.