Thursday, February 28, 2008

Gooseberry Chutney or Usirikai Pachadi ~ Andhra Special!

I love the smaller variety of Amla much better than the bigger ones. As a kid, I used to visit my friend's place, where they had this Ara Nellikkai tree and it used to yield in loads. And vacation mostly saw us hanging around the terrace, the place where one of the branch peeped in. If it was one thing that I never was able to conquer, and most ardently wanted too, was to climb a tree. I could never get myself do that. So I used to do only thing, that was next best, hang around the place where the branch might be littler lower. But in this case, it was so convenient because we had the terrace near by. The thing with Amla is, once you start eating, you can go on and on. And with the bigger ones, it might be difficult to start but we mostly liked to finish it because we loved the feeling we get, when you drink water after that! It used to be so much fun, we used to eat and then drink water. I remembered that Hals ad that came with the actor doing "Hahhhhh" with her mouth open. We tried imitating that ad many times while eating Amlas.We used to thrive on Amla, Navapallam, Yezadapallam. My most favorite of all times has always been Jamuns. My friend had a big Jamun tree in their backyard and it used to give out such juicy berries. My friends used to climb and pluck all the berries, while I was eagarly waiting down, ready to catch if any one escapes their hold. Those were the fancies of childhood. Now, at the most we get to eat jamun, are the hybrid varieties which naturally don't have that zing to it.

Off late hubby dear got this bug into him. Hope he doesn't read this statement. He has been getting Amlas and making me eat them. All are big ones and they are so sour! God I wonder how I ever ate these before! Infact during my pregnancy, I had a fancy for the Are Nelliakkai, but couldn't get them during that time. But somebody got them for me after delivery and I couldn't actually manage to eat it. Now we eat the big Amla regularly and hubby got hold of the honey pickled one too. Though they weren't sour, vitamin c is lost if its pickled with honey. Fresh Amla had about 250 of Vitamin C. So after reading it, its back to fresh one for me. Well, after too many Amlas I couldn't manage for a while and they were lying in the fridge and what can you expect Athamma to do with them. Show something to Athamma and she will get you a chutney out of it. So this is what came out of it. When I got home after work, I was welcomed by a tangy aroma coming from the kitchen. When I asked her what she did, out came the bottle all in a pachadi!


Ingredients Needed

Amla - 3 big
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 5-6 nos
Red Chilles - 3 nos
Oil - 1/2 tsp
Salt to taste

Seasoning

Mustard Seeds + Urud dal - 3/4 tsp
Curry few
Oil - 1 tsp

Method to prepare:

Crush or chop to scoop the pith away. Cut into small pieces. Heat a pan with 1/2 tsp oil and fry amla along with Red chillies, Mustard seeds and fenugreek till its little brown in colour. Remove and let it cool. Add salt.

Grind this mix to a smooth paste without adding water. Heat the pan again with oil and splutter mustard, urud and curry leaves. Then add the ground paste and fry well for 2 mins.

It is very tasty with dal, Chapati and I suppose it will make an excellent touchings for curd rice!

Heres picture of my favorite Jumun, we friends used to compete on whose tongue was the most pinkish! Whatte Fun! Enjoy!

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19 comments :

sra said...

Have only eaten pickle, never chutney, with this, Valli. This usirikaya pickle turns so black over time that old-timers call it 'nalla pachadi', my grandad told me.

Jayashree said...

The amla-plucking is something most of us have done in our childhood, I suppose....I used to be a pretty good tree climber. Nice pachadi.....and the njaval pazham....can I drop in for some of that???

Kamini said...

Ooh, I remember vividly the mouth-puckering sourness of the gooseberries, and the tingling sensation they left on my tongue! Nothing can beat them fresh off the tree! This post brought back memories of my eating gooseberries from my grandfather's tree, many many years ago.
Kamini.

kamala said...

I like the jamuns very much.I really miss them here.Pickle looks
yummy

Asha said...

I love the yellow small Nellikai too, used to eat a lot outside the school just with salt! Slurp!!
WE call the big one as Bettada Nellikai, don't get them here at all. Chutney look yummy!:)
I made your Potato Kurma, peek in at FH!:)

Laavanya said...

I love the aranellikai too.. and preferred it to the bigger one (but you are right.. drinking water after that was a great feeling) :) I once ate so much of the aranellikai that I had intense stomach ache after that! With some salt and chilli powder it was the best. Pachadi looks lovely.. new to me though.

Happy cook said...

I love the nellika which is in salt water, i don't know what it is called in english.
Also used to eat them raw with salt, when i was in school delicious. Thinking about it makes my mouth water

bhags said...

The sweet taste which lingers in the mouth when u drink water after eating, is worth eating those bitter amlas....i like the amla murabba my mom makes in summer...

P.S. Jamun are my favs as well

Sia said...

slurrp... girl, u got me drooling at amlas and jamuns. climbing the tree with my sister and cousins and stealing fruits was our fav pass time during summer hols;) now i am a grown up monkey;)
love pickle, chutney and tambli made using amlas. guess i should post my ajji's famous amla tambli recipe for u to finish those amlas ur hubby gets;) chutney looks fab!!!

Dhivya said...

Wow!yummy dish

Superchef said...

love gooseberry pickle!! never had chutney before though...

Suganya said...

Purple tongue and throat attack the next day. You can't even hide your trail from mom. I have seen frozen gooseberry here, Sri. Let me try this.

Uma said...

Usirikaya pachadi looks so yummy, Srivalli. My most fav.item. Lovely pic.

But my mom used to tell us not to eat this pickle on certain days and after sunset due to the belief that it would cause night blindness. I don't know how far it is true. But I believe whatever our elders say it has some meaning in it, right! Ok I wrote too much.

satya said...

These big amlas are excellent for pickles and chutneys.We make avakai and maagai when they are in season.
I make a similar chutney but add hing in the tadka.Gives a nice aroma.
Cooking whole usirikai in oil makes removing the seed lot easier.

Sig said...

nellikka chutney, yummy... My mom makes the chutney out of pickled gooseberries... I love these... And there is nothing like drinking water after eating a gooseberry... aaaahhh... :)

DEEPA said...

my husband looks amla ...we always buy pickle from the store ...you rock lady!!!

Lavanya Raj said...

great one..even i like to eat nellikai..just to feel the difference after drinking water:)

Srivalli said...

sra, thats nice to know..we have never really tried to store it for long...

Jayashree, great..it must've been fun right...sure you are welcome to it

Kamini, it must've been great right..those days..being so carefree..

kamala, thanks...

Asha, yeah I remembered those days too...yes I checked thanks..glad you liked it

Laavanya, yeah looks like most wanted to eat for that sake..good...hahha..it must kept you away for some time right?..thanks

Happy cook, good to know that...

bhags, yeah thats nice to know...what is that?..will ask the recipe from you..glad you like jamun too

Sia, glad I did...hahah you are still?..then you will best suit my kids...:D...yeah looking fwd to that!...

Dhivya, thanks

Manju, try this ..you will love it

Suganya, hhaha..yeah we are forgetting that...do try it tasted good

Uma, glad to know that...hahha..yes elders always say so many things right..good of you to always follow...

satya, yes hing will give it a great taste and flavour!

Sig, that also must've been good right...

Deepa, thanks..glad you liked this

Lavanya, hhaha...all of us have been the same I guess.

Ramki said...

Hi Srivalli,

Have blogged your Gooseberry chutney as a model recipe in the One page cookbook 1001 Chutneys. Thanks.

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