Usiri Avakaya | Nellikai Oorugai | Andhra Amla Achar

Usiri Avakaya is an Andhra Amla Achar made with whole Indian Gooseberries. Referred to Nellikai Oorugai in Tamil, this pickle stays fresh for a year or more and is a great accompaniment for curd rice or dal rice.

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The Indian Gooseberry is packed with nutrients and available in heaps during winter. Tangy to taste, this berry—called Usirikai in Telugu, Amla in Hindi, Avala in Marathi, and Nellikai in Tamil and Kannada—is packed with nutrients, especially Vitamin A, Vitamin C, Calcium, and Iron.

On great way to preserve and use this berry through the year is by pickling it. The simplest way to pickle it is to add salt to it and leave it be. In Andhra, we make it into this oil- and chilli-based pickle called Usiri Avakaya (called Nellikai Oorugai in Tamil Nadu). Very easy to make, this pickle can be stored for up to an year and is a great accompaniment to curd rice and dal rice.

Tips to Make the Perfect Usiri Avakaya | Amla Achar

• Choose gooseberries that are green, firm and undamaged. Since we use whole Amla in this pickle, I choose ones which are not very large in size.
• Use Sesame Oil (Til ka Tel, Gingelly Oil) as that lends the best flavour.
• Ensure that every component, be it edible or a utensil, is bone dry.
• Store the pickle in an air-tight jar.

Other Recipes with Amla, Nellikai or Usirikai

Here are a few other recipes that make great use of the Indian gooseberry:

• Usirikaya Annam | Nellikai Sadam | Amla Rice | Usirikaya Pulihora
• Usirikaya Charu | Andhra Amla Rasam | Nellikai Rasam
• Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

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I first posted this recipe in November 10, 2012 (yes, a decade years ago!) and am now updating it with new pictures and a recipe card.

How to Make Usiri Avakaya | Nellikai Oorugai | Amla Achar

1. Select 250 gms of firm and green Usirikai or Amla.
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2. Wipe each Amla with a soft cotton cloth to ensure it is dry.
3. In a wok/kadai, dry roast 1.5 tsp fenugreek seeds till they start to change color.
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4. Set aside the fenugreek seeds to cool.
5. Grind the cooled, roasted fenugreek seeds to a fine powder.
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6. Now add 2/3 cup mustard seeds and grind the two together to a fine powder.
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7. In a wok/kadai, over medium flame, heat 1.25 cups of sesame oil.
8. Gently slide the usirikai into the hot oil.
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9. Over medium flame, fry the usirikai for about 15 minutes till the usirikaya starts to soften. The usirikaya starts to crack open as it cooks and softens. If you press the fried Amla with a spoon, it will break open.
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10. Take the wok off the heat and let the usirikai and oil cool completely. Do not cover.
11. Add the fenugreek and mustard powder, 1/3 cup salt, and 1/2 cup chilli powder.
12. Mix well.
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13. Let the Usiri Avakaya cool completely.
14. Transfer the Usiri Avakaya into a dry, clean, air-tight glass bottle and close the lid tightly.
15. Let the Usiri Avakaya marinate for about 1 week before eating.
16. Serve with Curd Rice or Warm Rice and Ghee.

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Recipe for Usiri Avakaya | Nellikai Oorugai

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Usiri Avakaya | Nellikai Oorugai | Andhra Amla Achar

Aruna

Usiri Avakaya is an Andhra Amla Achar made with whole Indian Gooseberries. Tangy, spicy and utterly delicious, this pickle is called Nellikai Oorugai in Tamil Nadu and Karnataka. It is a great way of preserving and enjoying the nutrient-rich Usirikai through the year.

Serve it as a side to Curd Rice or Dal Rice, and you will have a winner on your hands.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Pickle, Side

Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian

Servings 15 Servings

Calories 180 kcal

Equipment

• 1 Large Wok (0.75 litre capacity)
• 1 Spatula
• 1 Air Tight Glass Bottle (1/2 Litre Capacity)
• Mixer-Grinder

Ingredients

  

1x2x3x

• 250 gms Usirikaya | Nellikai | Amla | Indian Gooseberry
• 50 gms Mustard Seeds
• 100 gms Chilli Powder
• 60 gms Salt
• 1.5 tsp Fenugreek Seeds
• 250 ml Sesame Oil

Instructions

 

Prepping the Usirikai | Amla | Nellikai

• Select 250 gms of firm and blemishless Usirikai or Amla.
• Wipe each Amla with a soft cotton cloth to ensure it is dry.

Making the Mustard Fenugreek Powder

• In a wok/kadai, dry roast 1.5 tsp 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.
• Now add 2/3 cup mustard seeds and grind the two together to a fine powder.

Putting Together the Usiri Avakaya | Nellikai Oorugai | Amla Achar

• In a wok/kadai, over medium flame, heat 1.25 cups of oil.
• Gently slide the usirikai into the hot oil.
• Over medium flame, fry the usirikai for about 15 minutes till the usirikaya starts to soften.

  Note: The usirikaya starts to crack open as it cooks and softens. If you press the fried Amla with a spoon, it will break open.
• Take the wok off the heat and let the usirikai and oil cool completely.

  Note: Do not cover.
• Add the fenugreek and mustard powder, 1/3 cup salt, and 1/2 cup chilli powder.
• Mix well.
• Let the Usiri Avakaya cool completely.

Storing the Usiri Avakaya

• Transfer the Usiri Avakaya into a dry, clean, air-tight glass bottle and close the lid tightly.
• Let the Usiri Avakaya marinate for about 1 week before eating.

Serving Suggestions

• Serve with Curd Rice, Dal Rice or then mix it with warm rice.

Nutrition

Calories: 180 kcalCarbohydrates: 6 gProtein: 2 gFat: 18 gSaturated Fat: 2 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 7 gSodium: 1661 mgPotassium: 191 mgFiber: 4 gSugar: 1 gVitamin A: 2026 IUVitamin C: 5 mgCalcium: 37 mgIron: 2 mg

Keyword Amla Achar, Avalache Lonche, Nellikai Oorugai, Nellikai Urugai, Usiri Avakai, Usiri Avakaya, Usirikai Avakaya

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!