Usiri Kaya Kobbari Pachadi / Amla Coconut Chutney


Usiri Kaya Kobbari Pachadi / Amla Coconut Chutney

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 4 no big size Usiri Kayalu / Indian Gooseberry
  • 1/4 cup Fresh Coconut Pieces
  • 2 Green Chillies
  • 2 inches tamarind Flake
  • 1 pinch Turmeric Powder
  • Salt to Taste
  • For Chutney Ingredients :
  • 1/4 sp Mustard Seeds
  • 1/2 sp Coriander Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Urad Dal
  • 5 - 6 Red Chillies
  • 1 pinch Hing
  • 2 sp Oil


  1. Wash and soak tamarind in little water and keep aside, wash and deseeded the usiri kaya and slice them, cut the green chillies in its middle.
  2. Heat oil in a pan add chutney ingredients and fry, once done remove from the pan and keep it aside.
  3. Add amla pieces, green chillies to the same pan and cook with cover until they become soft.
  4. Let it cool for some time, first grind coconut then add fried chutney ingredients, green chillies, soaked tamarind and blend.
  5. Add turmeric powder, salt, little water and blend, lastly add fried amla pieces and pulse it.
  6. Now indian goosberry/usiri kaya pachadi is ready to serve, serve this with hot rice and ghee







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