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.
Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian
Servings 15Servings
Calories 180kcal
Equipment
1 Large Wok (0.75 litre capacity)
1 Spatula
1 Air Tight Glass Bottle (1/2 Litre Capacity)
Mixer-Grinder
Ingredients
250gms Usirikaya | Nellikai | Amla | Indian Gooseberry
50gms Mustard Seeds
100gmsChilli Powder
60gmsSalt
1.5tspFenugreek Seeds
250mlSesame 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.