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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 mins
Cook Time5 mins
Total Time15 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.