Thursday, February 2, 2017

Gooseberry pickle Recipe | Usirikaya Avakaya Recipe | Nellikai oorugai Recipe | Amla Pickle Recipe | ఉసిరి ఆవకాయ పచ్చడి

Today I am going to share you a famous and traditional Andhra style Usirikaya Avakaya also called as gooseberry pickle or nellikai oorugai or Amla pickle or ఉసిరి ఆవకాయ పచ్చడి. we can prepare this pickle very easily at home during winter season or when the gooseberries are available in market. You can store this amla pickle for upto a year in a clean and dry ceramic jar or in an airtight glass container.




Main important notes for this pickle:

  • Wash gooseberries well in water. Drain out all the water and pat dry with a clean cloth. Make sure there is no wet otherwise pickle will get spoiled.
  • Put some incisions vertically on the mark of each gooseberry by using knife and also remove if any discolored portions on gooseberries. By doing this way while marinating these gooseberries, it absorbs all the flavors and will be even more tastier.
  • Roast mustard seeds and fenugreek seeds until golden in colour on a low flame or (even you can sun dry until crunchy). By doing this way, fenugreek or mustard seeds will be crunchy and can easily make into fine powder. (Make sure to grind once they are at room temperature).
  • When you are using red chili's instead of red chili powder, roast on a low heat until crunchy or sun dry. once they are at room temperature grind into fine powder. Here colour of the pickle depends on the type of red chili, you use. So i prefer to use Kashmiri red chili powder or Bandar red chili powder.
  • To get real flavor of Avakaya and the aroma of the Amla pickle (Usirikaya Avakaya) depends on the type of oil we use. So i prefer to use Gingelly(Sesame) oil (Nuvvula Nunne / Pappu Nunne in telugu) which will be golden in colour and second best is groundnut oil.
  • After preparing this pickle, Let it marinate for at least 3 days and make sure to mix it once daily, for the first 3 days. Here by marinating all the flavors will infuse into these gooseberries (usirikaya) and the end result will be perfect and mouth watering.
  • Store this pickle or any avakaya by refrigerating in a clean and dry ceramic jars or in an airtight glass container which can be stored up to a year. Make sure there is no wet in jars otherwise, pickles will get spoiled.
  • Here colour of the pickle and shelf life of pickle depends on temperature too. when you living in hot weather countries, shelf life of pickle may reduce and when you living in cold weather countries, shelf life of pickle will be more than a year.
  • Serve gooseberry pickle along with hot steamed white or brown rice along with dollop of ghee.



Author: Naga Harisha
Recipe Type: Pickle (Main) (Lunch / Dinner)
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 750 grams

Ingredients for Gooseberry pickle:

  • Gooseberry – ½ kg (500 grams)
  • Red chili powder – 100 grams (adjust according to your taste)
  • Salt – 50 grams or required amount
  • Tamarind – 50 grams or adjust as per the tanginess in tamarind
  • Turmeric powder – ½ tsp
  • Fenugreek seeds powder – 1 tbsp
  • Mustard seeds powder – 1 tbsp 
  • Peeled garlic cloves – 15 to 20
  • Sesame oil  (Nuvvula nunne / Pappu nunne) – 250 grams

Pickling process for Gooseberry pickle:

  • Wash gooseberries well in water. Drain out all the water and pat dry with a clean cloth. Make sure there is no wet otherwise pickle will get spoiled.
  • Now put some incisions vertically on the mark of each gooseberry by using knife as shown in the video and also remove if any discolored portions on gooseberries. By doing this way while marinating these gooseberries, it absorbs all the flavors and will be even more tastier. Do the remaining in same process.
  • Now soak tamarind with some hot water, just to immerse it. when tamarind is nice and soft, grind it into fine paste or even you can extract tamarind juice and discard pulp. Set this aside. 
  • Heat a pan and roast fenugreek seeds, mustard seeds until crunchy on a low heat or even you can sundry until crunchy. Transfer to other plate and once they are at room temperature make into fine powder.
  • Heat some oil to shallow fry. here to get real flavor of Avakaya and the aroma of the amla pickle depends on the type of oil you use. So i prefer to use Gingelly (Sesame) oil (Nuvvula Nunne / Pappu Nunne in telugu) which will be golden in colour and second best is groundnut oil.
  • When the oil is nice and hot, fry these gooseberries until light golden in colour on a low to medium flame. Make sure to fry gooseberries in small batches and repeat the same process for remaining. Now allow these fried gooseberries to cool down completely.
  • Into a mixing bowl, add salt to taste, red chili powder, mustard seeds powder, fenugreek seeds powder, turmeric powder, garlic cloves, tamarind paste. Mix it once completely and add oil (make sure to add gradually and exact quantity oil because it increases shelf life of pickle). mix it up completely and add remaining oil. (Here colour of the pickle depends on the type of red chili, you use. so i prefer to use kashmiri red chili powder or bandar red chili powder.)
  • Now add fried goose berries and mix it up completely. Now check salt and chili consistency. If required you can adjust to your taste.
  • Cover it and marinate this pickle for 3 days. Make sure to mix it once daily for the first 3 days. Here by marinating all the flavors will infuse into these gooseberries and the end result will be perfect.
  • After 3 days, check salt, chili consistency and adjust according to your taste. You can store this gooseberry pickle by refrigerating in a clean and dry air tight glass container or in a ceramic jar for up to a year. Here to prevent from changing colour and to increase shelf life of the pickle, best option is to refrigerate this pickle and while storing, do not use any plastic jars it changes the taste of pickle, which is not good for health.  
  • Serve this pickle with hot steamed white or brown rice along with dollop of ghee.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my YouTube channel Nagaharisha Indian Food Recipes. It's free...:)

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