Make tasty & tangy amla pickle in giffy
As the seasonal Indian gooseberries flood the market, you can try out this delicious dish
Hyderabad: Usirikaya pachadi / Indian gooseberry (amla) pickle is easy and simple to make. This super tasty, tangy and delicious pickle can be made in this season as plenty of gooseberries are available now. This pickle is an instant version and can stay for longer duration only if it’s properly refrigerated when not in use and kept away from water.
This immunity builder needs no cooking. Regular consumption of amla (gooseberry) pickle helps in reducing ulcers. Gooseberries also have high fibre, and fermented gooseberry pickle encourages the growth of good bacteria that keep a control over harmful bacteria in our gut, thus improving digestion.
Pickles are an inseparable part of South Indian cuisine and are an amalgamation of sweet, sour and tangy flavours — they can be served with dosa, rice and roti.
Ingredients
- Gooseberries : 1 kg
- Chilli powder : 1/4 kg
- Salt : 125 gms
- Mustard powder: : 2 tsps
- Cumin and fenugreek powder : 1-1/2 tsp
- Garlic : 3 full pods
- Lemons : 2 nos
- Oil : 250 ml
- Mustard seeds : 1-1/2 tsp
- Cumin seeds : 1 tsp
- Red chillies : 2 nos
- Asafoetida : 1/4 tsp
Method
- Take a kilo of gooseberries, big sized, and wash them well.
- Take 1/4 kg of chilli powder and 125 gms of salt and 2 tsps of mustard seeds, powered.
- Take a tsp of cumin seeds and 1/2 a tsp of fenugreek seeds, dry roasted and powdered.
- Take 3 garlic pods and 2 lemons.
- Add 2 tbsp of oil to a pressure cooker, add the washed gooseberries and cook until 1 whistle on medium flame, shake it once or twice to avoid getting burnt.
- It can be cooked in a normal vessel too. Put off the flame after a whistle, let it cool down completely and open the lid.
- Now, de-seed them all. The left-over oil in the cooker can be used in the pickle.
- Then, temper it by heating 200 ml of oil — sesame oil enhances the taste.
- Add 1-1/2 tsp of mustard seeds and a tsp of cumin seeds, let splutter.
- Add 2 red chillies, add coarsely ground garlic and put off the flame.
- Add 1/4 tsp of asafoetida, and let it cool down completely.
- Now, add chilli powder, salt, mustard powder, cumin and fenugreek powder and mix them all.
- Add gooseberries, lemon squeeze and the leftover oil in the cooker, add the seasoning and combine them all.
- Let it set aside for overnight, oil separates and the ingredients combine well.
- Your tasty, spicy and tangy pickle is ready. Stay tuned to Hyderabadi Ruchulu column for more recipes.
YouTube channel: https:// www.youtube.com/hyderabadiruchulu ; Website: www.hyderabadiruchulu.com
Indira Ireni
Hyderabadi Ruchulu
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