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సంవత్సరం పాటు నిల్వ ఉండే ఉసిరికాయ పచ్చడి || Usurikaya Pickle || Tamada Media

Usirikaya Pickle is a popular Indian condiment made from Indian gooseberry (known as Usirikaya in Telugu, or Amla in Hindi). The fruit is known for its tangy, slightly sweet, and sour flavor, and it is typically used to make a variety of pickles, especially in the Indian subcontinent. The fruit has numerous health benefits, including its high content of antioxidants and its potential to help with blood sugar levels.

Ingredients:

Indian Gooseberries (Usirikaya / Amla) – 1 kg
Oil (preferably sesame or mustard oil) – 500ml
Fenugreek seeds – 1 tsp
Mustard seeds – 1 tbsp
Jeera – 1 tbsp
Garlic pods – 10no.
Dry chili - 10-15
Curry leaves – 3 sprig
Fenugreek powder – 1/2 tsp
Mustard seeds powder – 2tbsp
Red chili powder – 150 gms (adjust to taste)
Salt – to taste
Asafoetida (Hing) – 1/4 tsp
Lemon juice -2 No

Method:
Preparation of Amla:
Wash the gooseberries and pat them dry with a clean cloth.
Slits each gooseberry all sides and keep them aside. Alternatively, you can cut them into halves or quarters depending on your preference. I prefer slits

Roast the spices:
In a pan, dry roast mustard seeds and fenugreek seeds, separately for a minute or two until fragrant. Allow them to cool and then grind them to a fine powder separately.

Frying of Amala
Heat oil in a pan. Add the slit gooseberries to the oil and fry them for 7-10 minutes on medium high flame until they soften and turn color to light ground color at the slits once done remove and keep aside. Frying amala remove moisture inside the amala,
In the same oil add fenugreek seeds, mustard seeds, jeera, garlic, dry chili and curry leaves turn off the flame and add asafetida turn off the flame let the oil cool down

Mixing spices:
Once the oil in luck warm temperature add fenugreek powder, mustard seeds powder, chili powder and salt to taste. Now add the fried Amala and lime juice to the spices so that the spices should blend well with the Amla.
Adjust the seasoning (salt and chili) according to your taste.

Cooling and Storing:
Allow the pickle to cool completely.
Once cooled, transfer the pickle into a clean, dry jar and store it in a cool, dry place.
It can be eaten immediately but is usually left to sit for a few days to allow the flavors to mature.

Tips:
The longer the pickle is allowed to sit, the more intense the flavors become.
This pickle can be preserved for several months if stored properly in a dry, airtight container.
Amla or Usirikaya pickle is great with rice, parathas, or even as a side dish with curries.

Health Benefits:
Rich in Vitamin C: Amla is known for its immune-boosting properties.
Digestive Aid: It is believed to improve digestion and prevent constipation.
Antioxidants: The pickle can help combat free radicals in the body due to the antioxidants in amla.
Enjoy your homemade Usirikaya pickle with your meals for a burst of flavor and health benefits!

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