Amla Pickle is one of the most delicious ways to enjoy this healthy fruit during the season. While eating it as such is the most healthy way to consume, one tends to get bored and finds different ways to include in our diet.
Andhra is known for its condiments and pickling is one of the most important parts of the cuisine. Amma makes pickles and podis depending on whats available. As I must have said, Athamma is most known for her podis and chutneys. Since she is now with SIL, we don’t get to enjoy her chutneys as before.
So this time when we had excess Amlas, Amma wanted to make this pickle. This was so good that we made it many times and it got over very quickly. We literally had it with all the meals.
Amla is called as Nellikai in Tamil, Usirikaya in Telugu and Gooseberry in English. I guess may mostly refer this as Amla nowadays.
This is part of the BM#84, Week 1 on Dips, Chutneys, and Spreads. I hope you enjoyed this series.
Amla Pickle | How to make Usiri Uragaya
Ingredients Needed
100 gms Amla / Nellikai approx 10 nos
3 tsp Red Chilli Powder
1 tsp Fenugreek Powder / Methi Powder
Salt to taste
2 tsp Gingelly Oil / Sesame Oil
1 tsp Mustard
A Pinch Asafoetida / Hing
A Pinch Turmeric Powder
Handful Curry Leaves
Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
Mix the amlas along with salt, methi powder in a bowl.
Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
Pour this on the amlas and stir well.
Store this in an airtight container in the fridge.
When you want to use, use a dry spoon.
This has a shelf life of about 2 weeks when refrigerated.
We haven’t checked beyond this period in all the batches we made.
- 100gms Amla / Nellikai approx 10 nos
- 3tsp Red Chilli powder
- 1tsp Fenugreek Powder / Methi Powder
- Salt to taste
- 2tsp Gingelly Oil / Sesame Oil
- 1tsp Mustard
- A Pinch Asafoetida / Hing
- A Pinch Turmeric powder
- Handful Curry Leaves
- Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
- The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
- Mix the amlas along with salt, methi powder in a bowl.
- Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
- Pour this on the amlas and stir well.
- Store this in an airtight container in the fridge.
- When you want to use, use a dry spoon.
This has a shelf life of about 2 weeks when refrigerated. We haven't checked beyond this period in all the batches we made.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
The post Amla Pickle | How to make Usiri Uragaya appeared first on Cooking 4 all Seasons.
