Usirikkaya Vuragaya/Amla/Indian Gooseberry Pickle

Usirikaya Uragaya

Amla pickle is great accompaniment to hot Steamed rice , curd rice or  any Indian flat breads. Amla has utmost importance in Indian culture and extensively used in Ayurvedic medicines. It is good source of Vitamin C which helps to boost our immune system. Amla pickle is one delicious recipe which can be included in our diet. Here I present spicy and tangy usirikkaya uragaya to relish anytime. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Pickle

Cuisine: Andhra, India

Servings: 10

Ingredients:

Gooseberries: 10 nos.

Salt: As required

Turmeric: Generous pinch

Red chilli powder: 1 tsp

Tamarind: Lemon sized

Sambar powder: 1 tsp

Oil: 2 tbsp

Mustard seeds: 1 tsp

Asafoetida: A pinch

Method of preparation:

💚. Take 10 Indian gooseberries/Amla, rinse them well with water and dry them completely using a dry cloth. 

💚. Sauté them in required amount of oil and keep aside. 

💚. Meanwhile soak tamarind in enough water and extract the tamarind pulp after 15 minutes. 

💚. Now In the same kadai add one fourth cup of tamarind extract, 1 tsp homemade sambar powder(My secret ingredient), required amount of salt, turmeric and chilli powder. Sauté the mixture till oil oozes out. 

💚.Now add sautéed gooseberries back into the kadai and add red chilli powder. Mix thoroughly and switch off the flame. 

💚. Tempering is done with only mustard seeds and asafoetida in little oil. 

I’ve added just sufficient oil , so it stays good only for 2/3 days… if refrigerated stays good and fresh for 7-10 days. 

Another variation:

Instead of adding tamarind extract and sambar powder, just add 2 tsp of mustard seeds powder once everything come down to normal temperature to make usirika avakaya. Remaining procedure is same as above.

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