Winter is upon us and with it come lovely winter vegetables like Chukka Koora/Khatta Bhaji, Sweet Potatoes/Shakar Kand, Purple Yam/Kand, Fresh Peas/Vatana…
One of my absolute favourite winter vegetables is Usirikaya/Amla/Indian Gooseberry. I can eat it pickled in brine, as Usirikaya Nilava Pachadi (Chutney), as a murrabba/jam, in a pappu or then as a pickle…..
This recipe is for the pickle called Usiri Avakaya in Telugu and Nellikai Urugai in Tamil.
How to Make Usiri Avakaya | Nellikai Urugai
- Usirikaya | Nellikai | Amla | Indian Gooseberry – 1/2 Kg
- Mustard Seeds – 50 gms
- Chilli Powder – 100 gms
- Salt – 60 gms
- Fenugreek Seeds – 1 tbsp
- Turmeric Powder – 1 tsp
- Asafoetida – 1/2 tsp
- Sesame Oil – 225 ml
- In a wok/kadai, dry roast the fenugreek seeds till they start to change color.
- Set aside the fenugreek seeds to cool.
- Grind the cooled, roasted fenugreek seeds to a fine powder.
- Grind the mustard seeds to a fine powder.
- Wipe each usirikaya with a soft cotton cloth to ensure it is dry.
- In a wok/kadai, over medium flame, heat the oil.
- Add the usirikaya to the hot oil.
- Over medium flame, fry the usirikaya for about 15 minutes till the usirikaya starts to soften. The usirikaya starts to crack open as it cooks and softens.
- Take the wok off the heat and let the usirikaya and oil cool completely.
- Add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.
- Mix well.
- Let the Usiri Avakaya cool completely.
- Transfer the uragai to a dry clean glass bottle.
- Let the Usiri Avakaya marinate for about 1 week before eating.
- Serve with Curd Rice or Warm Rice and Ghee.