Usirikaya Nuvvula Pachadi Recipe -- How to make Usirikaya Nuvvula Pachadi

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make Usirikaya Nuvvula pachadi Recipe.

Thanks to Chandrakala Aunty for this recipe. This is the season for fresh Indian Gooseberry. We use them for pickling and also make chutney, but never know about this chutney. Last time when we met aunty referred this chutney, I tried it is really tasty and awsome.
Very simple and easy to make chutney. This can be made in two ways.. saute gooseberries and chilies in oil without cutting them and adding all the required spices. The other one is cut them, saute them along with chilies and add necessary spices and grind it to make chutney. I did not remember the first way of making it..so made it in later way.

Usirikaya Nuvvula Pachadi Recipe -- How to make Usirikaya Nuvvula Pachadi
Author: Sailaja Angara
Preparation Time: 15 Mins
Cooking time: 15 Mins
Servings: 6 People

A spicy combination of usirikaya(Indian Gooseberry) and Nuvvula Pappu(Sesame Seeds)

Ingredients:

• 250 Grms Usirikaya/Indian Gooseberry
• 100 Grms Green Chillies
• 2 Tablespoon Sesame Seeds/Til
• 5 to 7 Garlic Cloves
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1/4 Teaspoon Fenugreek Powder
• 1/4 Teaspoon Cumin Seed Powder
• 2 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Black Gram
• 1 Red Chili
• 5 to 7 Curry Leaves
• 3 to 4 Coriander Leaves
• 1/2 Asafoetida Powder

Procedure:

1. Dry roast til/sesame seeds till the arome comes out. Keep it aside to cool.
2. Wash and wipe indian gooseberries.
3. Heat oil in a kadai, add indian gooseberries and green chillies.
4. Saute them till they become soft and transfer them to a plate to cool down.
5. Once the gooseberries and chillies come to room temperature, add them to a blender jar.
6. Combined with salt, turmeric powder, fenugreek powder, roasted til/sesame seeds, garlic, and cumin powder.
7. Blend all of them to make smooth chutney. Add water if necessary.
8. Heat oil in another kadai, add mustard seeds, cumin seeds, fenugreek seeds and red chilli. Allow them to splutter.
9. Add curry leaves, coriader leaves and asafoetida powder. Switch off the flame and keep it aside.
10. Transfer the above made chutney into serving bowl and season it with the above tadka.
11. Serve usirikaya nuvvula pachadi with hot piping rice.

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