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Usiri Avakaya is the Andhra pickle made with whole Indian gooseberries. Also called Nellikai Oorugai in Tamil, this Amla Achar has a long shelf-life.

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
Cook Time 25 minutes
Total Time 30 minutes
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
  
  • 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!