Usirikaya ( gooseberry) karam

Usiri kaya, also known as the gooseberry, is rich in vitamin C and has antioxidant properties. Several times, my grandmother used to make this delicious and healthy dish. I'm going to show you this Usirikaya karam here.

Usirikaya karam/ Gooseberry karam

                        

  The Indian gooseberry recipe, also known as usirikaya karam, is prepared in a liquid form, whereas gooseberries are dipped in the liquid gravy. Enjoy this meal by mixing it with rice.

You can check out my other recipes by clicking on the links below:

Mango ginger slice recipe/mamidi allam mukkalu

Gongura Pulusu | Roselle leaves soup

Tomato rasam

Pepper flavoured (Miriyala) charu or Rasam

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

 

       Ingredients :

• Mustard seeds -2 tsps
• Methi seeds    -2 tsps
• Red chillies  -2
• Asafoetida -1 tsp
• Green chillies -4
•  Usirikaya (gooseberry) -10 nos
• Oil -3 tsps
• Salt to taste

Method ;
          First of all ,take a pan and  add mustard seeds methi seeds fry in a low flame without oil and make sure without burn it .Let it cool.Grind to a fine powder.Then wash the gooseberry fruit and wipe with a clean towel.Cut them without remove its seeds.Fry them in oil and add some salt and put it in  pressure cooker until 3 vigils come.Take a pan and  add mustard seeds,  Jeera (cumin seeds),,Asafoetida ,and red chilli pieces ,in a low flame.Add some green chillies to it  and fry well.Remove the usirikaya from cooker and add the talimpu to it.If we add some sesame powder the  taste will enhance..Try this recipe with dal.

   
 

Mango ginger slice recipe/mamidi allam mukkalu

Mango ginger recipe / mamidi allam mukkalu recipe

Mango Ginger slice Recipe is a vintage recipe. This mango ginger looks like regular ginger. But the smell is with green mango flavor. Mango ginger is not related to mango, or ginger. Which is a variety of Turmeric. Curcuma amada is the scientific name of Mango Ginger. Spicy with green mango flavor. Winter is the season for this vegetable. Telugu households make this recipe.

Mango Ginger slice/  mamidi allam mukkalu recipe

For dal rice, this recipe is the best. It is prepared by soaking mango ginger pieces in lemon juice, adding green chili slices and adding salt

Studies have also demonstrated the health benefits of mango ginger, and individuals who have consumed this spice have reported relief from arthritis, colds, flu, cough, and other ailments. It aids in the elimination of harmful toxins from the body and boosts a person's immune system, allowing them to effectively combat various diseases and health issues. It has the ability to significantly lower blood pressure, mango ginger is an excellent option for people who suffer from the condition.Therefore, if you want to reap the benefits of mango ginger, you should take the recommended amount or as 

directed by your doctor. 

Check my other recipes here:

Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

Dosa avakaya ( yellow cucumber)

ginger chutney

Mamidikaya pesarapappu pachadi recipe

INGREDIENTS:

• 1 Cup of sliced mango ginger 
•  Juice of 3 lemons
• Salt : as required
• Green chilies : 5 sliced  or according to the spice taste

                                                                   Instructions :

1. To begin, thoroughly wash in water to remove soil-borne dirt.
2. Peel the skin and slice them.
3. Now slice the green chilies similarly.
4. In a bowl, add the mango ginger slices, green chili slices, lime juice, salt, turmeric powder and mix well. 
5. If store it in refrigerator, the pickle will be remain fresh for up to 2 weeks.
6. It can be consumed well as a side dish with mudda pappu annam, ( dal rice). Additionally, it can be a delectable complement to curd rice.

Tags:

#mamidi allam mukkalu

#mango ginger spicy recipe

Palli Chutney/peanut chutney

   Palli chutney is also known as groundnut chutney, peanut chutney, verusanga pappula chutney, sankkaya chutney in different parts of south India. We can make this chutney in various types. Palli chutney has a distinctive tangy taste that is due to the presence of tamarind. It can be made using raw peanuts, roasted peanuts, raw or roasted gram or urad dal, raw mango, onion, garlic, chana dal and a small piece of jaggery or sugar (This is purely optional). To make this chutney, all the ingredients are blended together into a smooth paste. This chutney is also very good with served with a side of roti, poori, and steamed rice.

Palli chutney/peanut chutney

Palli chutney is a traditional South Indian delicacy that has been enjoyed by generations. It is a fragrant and unique chutney made with tamarind, and other spices. The combination of the ingredients creates a unique flavor that is not found in other chutneys. This chutney is a popular accompaniment to idli, dosa, and other South Indian dishes. It is also commonly served as a dip for snacks like pakoras and bhajiyas. Palli chutney is easy to make and can be stored in the refrigerator for up to five days. Its robust flavor, delicious aroma, and health benefits make it a popular condiment among South Indian households. Palli chutney is a delicious and healthy condiment that can be enjoyed with a variety of dishes.

You can check my other chutney recipes also here. Pudina kothimeera chtney

Tomato palli chutney

Roasted dal and coconut chutney

Tomato Chutney

Ginger chutney (4varieties)

Mint Coriander chutney

Tomato pudina chutney

Tomato Chutney

Tomato onion chutney /Onion tomato chutney

 The palli chutney I am referring to is made with roasted gram dal and green chilies which gives it a unique flavor. I had the privilege of learning this recipe from a street food vendor and realized that it had a very distinct taste unlike other variants of chutney. I would encourage everyone to try this delicious palli chutney in their home cooking, as it is sure to surprise your family with its incredible taste.In this chutney variant I didn't add tamarind and garlic. I have prepared this chutney with minimal ingredients as reffered by a street food vendor.

Ingredients:

• Pallies - 1 cup
• Roasted gram dal -1/2 cup
• Green chilies - 5 or 6 (according to your taste)
• Salt as required

For tadka:

• Mustard seeds- 1 tsp
• Cumin seeds (jeera) - 1 tsp
• Oil - 1 tbsp
• A sprig of curry leaves

Method:

In a skillet dry roast the groundnut in medium flame. Remove the skin when cool. Remove the crowns of green chilies. In a vessel boil the green chilies for 10 minutes to remove the raw smell. Let them cool. In a mixer grind the roasted pallies, roasted gram dal boiled green chilies by adding salt. Make a fine paste. In a pan heat oil and splutter the mustard seeds. Then add cumin seeds and curry leaves one by one, fry well. Add this tadka to chutney.

Serve with any breakfast items like idli, dosa, vada, poori, upma, pongal.

Tags:

#Andhra style peanut chutney

#street food style palli chutney

#groudnut chutney

#palli and roasted gram chutney