Amla is very commonly used in Andhra Cuisine. One of the most popular ways to use amla in daily meals is to make this chutney. It’s sour, tangy & spicy at the same time. Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee(clarified butter). Amla (Nellikai/ Gooseberry), Green Chillies, Mustard seeds (Rai/ Kadugu), Dry Red Chilli, Asafoetida (hing), Oil, Salt 15 Amla (Nellikai/ Gooseberry) , medium size 4 Green Chillies 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chilli Asafoetida (hing) , A pinch Oil , for tempering Salt , as per taste 5 20 To begin making the Andhra Style Usirikaya Pachadi recipe, wash the amla in running water and place them in a pressure cooker.Add water and boil the amlas till soft or till the cooker release 2 whistles. Once cooled, remove the seeds from them.Add the boiled amla, salt, green chillies & a pinch of asafoetida in the blender and blend until smooth.Take some oil for tempering in a pan, add mustard seeds to till. Once they start to crackle, add the dry red chilies and fry for a minute. Switch off the flame.Add the tempering to the chutney. Serve hot.Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.