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.

   
 

Gongura Pulusu | Roselle leaves soup

 How to make Gongura pulusu | Gongura nuvvula pulusu

    Treat your taste buds with this tangy and spicy Gongura leaves /roselle leaves pulusu / rasam .The combination of gongura leaves ,seasame seeds and garlic pods enhances the flavor of gongura pulusu. This gongura leaves pulusu tasts well with hot rice and roti. This gongura pulusu is one of the  traditional Andhra recipe.


 Ingredients :

•  Gongura leaves - 2 cups 
• Green chilies - 2
• Red chilie - 1
• Sesame seeds - 1 tbs
• Onion - 1
•  Garlic pods 
• Oil - 2 or 3 tsps
• Salt as needed
• A pinch of asafoetida ( hing ) or inguva
• A pinch of turmeric
• Water - 1 cup

Method :

1. Wash the gongura and separate the leaves from its stem.
2. Cut the onions like cubes.
3. Peel the skin of garlic pods.
4. Cut the green chilies like slices.
5. Dry roast the sesame seeds and 2 red chilies 
6. Grind like a coarse powder.
7.  Heat oil in a kadai ,add mustard seeds, when they splutter add cumin seeds, red chili pieces and hing ( asafoetida ).
8. Add garlic pods, green chilies ,onion cubes fry for few more minutes.
9. Now add turmeric powder.
10. Add gongura leaves and fry until they turn soft.
11. Now add a red chili powder and sesame seeds powder to it.
12. Add a glass of water and cook for few minutes.
13. Serve hot. 

                                             

                                                      

Tomato rasam

Ingredients :
 Red gram – 150 gms
 Black pepper – 1 tbsp
 Cumin seeds – 1 tsp
 Garlic – 6 flakes
 Turmeric powder – ½ tsp
 Tomato – 100 gms
 Curry leaves – 2 sprigs
 Oil – 1 tsp
 Mustard seeds – ½ tsp
 Red chili – 3 nos.
 Asafetida – ¼ tsp
 Tamarind – 15 gms
Method :
 Pound the black pepper, ½ tsp of cumin seeds and garlic into a fine paste.
 Cook lentils and use only the water (on top) for Rasam.
 Add the ground masala, chopped tomatoes and turmeric powder to the dal water and
boil till you get the aroma of the masalas.
 Temper with red chili, mustard seeds, asafetida, ½ tsp cumin seeds and curry leaves.
 Soak the tamarind in water for some time, blend it well and add this extract to rasam.
 Season well and serve hot after garnishing with chopped coriander leaves.

Pepper flavoured (Miriyala) charu or Rasam

Ingredients :

• Tamarind - Small lemon sized
• pepper powder -1 tsp
• turmeric -1 tsp
• salt-as required
• jagary(in a powdered form) or sugar -1 tsp
• Coriander powder-1 tsp

For seasoning :

• Mustard seeds- 1 tsp
• Methi(fenugreek) seeds-1/2tsp
• cumin seeds(jeera)-1tsp
• red chilly -1
• asafotida(hingu)-a small pinch
• Water -2 and half cups
• Oil or ghee for -1 tsp

Method :

Soak the tamarind for 15 minutes and extract the juice.Take a vessel, add water, tamarind juice, jagger, pepper powder coriander powder,turmeric powder, salt, bring to boil for 5 minutes.

Heat oil in a small pan, add mustard, methi, cumin seeds. Now add the red chillie pieces, hingu and curry leaves. Let them splutter.

Then pour the seasoned over the charu ,bring it to boil for a few seconds.Then turnoff the stove.Garnish with few coriander leaves.

This south Indian tamarind pepper flavoured rasam or miriala charu is the best remedy while suffering from cough and cold .