Usirikaya pachadi is Amla chutney or gooseberry chutney. It is also known as usirikaya thokku pachadi. This recipe is from my mum who makes it often during karthika masam. Indian gooseberry is called as Amla in Hindi, nellikai in tamil and kannada and usirikaya in Telugu. During the season, amla are available fresh and cheap in the Indian markets. Amla is an immunity booster since it is high in vitamin C and has been used for years to prepare ayuvedic medicines.
It is used to treat many ailments. We buy these in bulk and make a usirikaya thokkudu pachadi that can be stored for almost one year. We even make amla juice, pickle, amla rice and instant usirikaya pachadi.
There are many versions of making this amla chutney or usirikaya pachadi. My recipe uses sesame seeds that help to neutralize the cooling effect of Amla and gives a nutty taste to the chutney. You can replace it with chana and urad dal. This chutney can be had with rice, chapathi or dosa.
More amla recipe
Amla rice or pulihora
Amla juice
Find complete usirikaya pachadi or amla chutney below
Usirikaya pachadi | Amla chutney | Gooseberry chutney
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup amla / usirikaya pieces, chopped
- 2 tbsp Sesame seeds or 1 tbsp. chana dal and 1 tbsp. urad dal
- 4 to 5 red chilies (adjust more or less as needed)
- ½ tsp cumin
- Salt to taste
Tempering
- 1 tbsp oil
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp cumin
- ½ tsp sesame seeds (optional)
- ¼ tsp urad dal / minapapappu
- 1 chilli ,broken
- 1 Pinch hing
Instructions
- Roast sesame seeds lightly or chana dal and urad dal till golden on a medium flame. Set aside to cool.
- Fry red chilies in 1 tsp oil and set aside, add cumin to the hot chilies.
- Fry amla pieces in the same pan on a medium high flame for 3 to 4 mins, do not burn them.
- Powder the sesame seeds first and add red chilies and cumin. Grind to powder.
- Once cool, add the usirikaya pieces and salt to the same blender and grind to smooth. Do not add water.
- Add oil to the same pan used for frying amla.
- Add mustard, cumin, dal, red chili. Fry until the dal turns golden. Add curry leaves and sesame seeds if using. Spirnkle hing. Pour this to the usirikaya pachadi and mix.
- Serve with plain rice and ghee.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
more pachadi recipe,
menthakku pachadi
sorakaya pachadi
beerakaya pachadi
I like all your recipies and very nice with serving number. But you mention the measurement only in the form of cup, but if you give the measurement in grams then the recipie will be more clear.
Healthy and tasty recipes I like it. Thanks.
Well explained steps of cooking. Beautiful pics. Easy recipes. V helpful to learn all types of recipes. Thanks. ?
Welcome Chandra
Hi, I made usurikay pachhadi today and it was awesome. Thank you for the recipe…Loved it
Welcome Renuka
Thanks for the comment.
Lip smacking pachadi!!! Trying it out to itself..A good way to use a packet of amla lying in the fridge..<br />Prathima Rao<br />Prats Corner
nice recipe; must have tasted swell. the colour looks great !
Another new dish for me!
Delicious and healthy pacahdi recipe, Love it. I can't get fresh amla here.
Love this version,delicious and super tempting.
delicious and temting thokku.
New thokku variety… will try soon… healthy one
Archana dear!
Is your site flooded? I am the cause. Drooling here
I have never made something like this. Is it eaten as chutney?
yes Balvinder! it is a chutney. a popular recipe from andhra cusine.
Delicious and tempting.. Love this.
like your version dear.. love the color of pachadi..
wow yummy chokku dear,mouthwatering…