Usiri Karam Podi | Amla Spice Powder Mix | Indian Gooseberry Spice Powder For Rice & Idli

There are always those lazy days when you just don’t feel like entering into the kitchen and having a simple meal with some ready made stuff like pickles or powders. They are also a quick fix dish when you are pressed for time to prepare a full meal and a great saviour during travel. Today I’m here to share a recipe for Usiri Karam Podi or Amla spice powder mix.

The health benefits of Indian Gooseberry (also known as Usirikaya in Telugu, Amla (Hindi) and Nellikai (Tamil). Amla, can be partially attributed to its high vitamin-C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, increases skin health, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant. (Organicfacts.net)

You can consume Indian Gooseberry (Amla) as a fresh fruit, juice, or dried form to see a big improvement in your health! I was fortunate enough to find them in the Indian store a few weeks back and guess what??…I made this podi and my favourite Amla pickle or Usirikaya Pachadi…can’t wait to share it soon!!

Have you ever wondered why Andhra food is smacked with fieriness? Thanks to various pickles and podis (spice powders)!! Podi or spice powder forms a good accompaniment for south Indian breakfast and also an integral part of traditional Andhra meals. Nothing like to kick-start your meal with an aromatic zest!

The first thing you would notice if you go to any Andhra restaurant for a thali is an array of pickle jars and various powders which are placed on every table. Though a few varieties might vary, Avakaya, gongura pachadi and Kandi Podi are the most common varieties.

We refer “Karam” to anything that’s ground with Red chilies coupled with other ingredients, made either as a wet or dry powder. Check out the recipes for kakarakaya karam and ulli karam…I’m sure you will love them. The purpose of any home ground spice powder is to increase the appetite because the aroma that emanates during its preparation is alluring. It’s an absolute delight to the senses and almost addictive. When this is coupled with hot steaming rice and a dollop of ghee, it can give you the best comfort meal ever!!

Off to the recipe!!

Step-by-Step process to make Usiri Karam Podi:

• Wash and pit the gooseberry. Then cut into small pieces and set aside.
• Heat 1 tablespoon of oil in a pan over medium heat, add chopped amla pieces and sauté until it is dry. Transfer to a bowl.

You will now need to fry:

• Heat 1 tablespoon of oil in same pan (or different), add Bengal gram (channa dal) and fry for a minute.
• To this add garlic, dry red chillies, tamarind and coriander seeds and sauté till you get a nice aroma.
• Finally add curry leaves and turn off the heat. Ensure not to burn it. It will take about 2 minutes. The lentils should just turn brown. Let it cool.

• In a blender add fried amla pieces, roasted ingredients, cumin seeds, fenugreek powder, salt and blend into coarse powder. Adjust salt and transfer into a bowl.
• Now Usiri karam Podi or Amla spice powder mix is ready to serve.
• Transfer Usiri karam Podi to an airtight container and preferably refrigerate as there could be some moisture in the amla. It lasts for about a month. Always use dry spoon to remove it.

Another way to use up Usiri karam Podi is to add to upma or toss it with mini idlis or small chunks of idlis and serve it as a snack.

This is also very delicious with curd rice and I can assure you that you can just about have it with anything. Serve it with Idli, Dosa, spread it on them, spread it on toasted bread. Just be creative and you will surely end up with a tasty bite.

Print Recipe

Usiri Karam Podi | Amla Spice Powder Mix | Indian Gooseberry Spice Powder For Rice & Idli

Usiri Karam Podi is an aromatic spice powder made with Indian Gooseberries, lentils & a few spices. It is good accompaniment for south Indian breakfast & meals.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Side Dish

Cuisine: Indian (South Indian)

Author: Padma

Ingredients

• To Roast:
• 8 to 10 Usirikaya Amla or Indian gooseberry
• 2 Tablespoons Oil divided
• 2 Tablespoon Channa dal
• 8 to 10 Garlic pods peeled
• 8 to 10 Dry red chillies
• 1 inch Tamarind piece
• 2 Tablespoons Coriander seeds
• Few Curry leaves
• Other Ingredients:
• ½ teaspoon Cumin seeds
• ¼ teaspoon Fenugreek powder
• Salt to taste

Instructions

• Wash and pit the gooseberry. Then cut into small pieces and set aside.
• Heat 1 tablespoon of oil in a pan over medium heat, add chopped amla pieces and sauté until it is dry. Transfer to a bowl.
• Heat 1 tablespoon of oil in same pan (or different), add Bengal gram (channa dal) and fry for a minute.
• To this add garlic, dry red chillies, tamarind and coriander seeds and sauté till you get a nice aroma. Finally add curry leaves and tirn off the heat. Ensure not to burn it. It will take about 2 minutes. The lentils should just turn brown. Let them cool.
• In a blender add fried amla pieces, roasted ingredients, half a teaspoon cumin seeds, fenugreek powder, salt and blend into coarse powder, transfer into a bowl.
• Now Usiri karam Podi or Amla spice powder mix is ready to serve.
• Transfer Usiri karam Podi to an airtight container and preferably refrigerate as there could be some moisture in the amla. It lasts for about a month. Always use dry spoon to remove it.

Notes

1. Adjust red chillies to suit your taste.
2. You can skip garlic if you do not like but that’s my favourite part!!
3. Store in an airtight container and refrigerate.
4. Always use a dry spoon to remove the powder.
5. I have used regular sunflower oil, you can also use mustard oil for a different taste.

Btw….Excuse me for the month long silence. My brother in law’s family had visited us from India and naturally they wanted to see more than just our house in Hannover. It was quite tricky to strike a balance between getting the most out of their time here and not running  ourselves into the ground. We throughly enjoyed the 2 week long Europe trip though it was getting hectic towards the end!! If time permits, I would love to do a post on this trip.

Happy Cooking 🙂

Cheers!!

Padma.