Emprimir
Correo Electrónico
Receta Usiri Avakaya / Indian Gooseberry Pickle / Amla Achar /Amla Pickle
 |
Ingredientes
- Amla /Usirikaya /Indian Gooseberry - 1/2 Kg or 20 big sized ones
- Tamarind - 125 gms
- Red Chilli Powder /Lal Mirch- 125 gms
- Mustard seeds /Rai - 4 tsps
- Fenugreek Seeds /Methi- 2 tsps
- Turmeric Powder /Haldi- 1 tsp
- Salt - 135 gms
- Asafoetida /Hing -1/2 tsp
- Oil - 125 gms
View Full Recipe at Mom's Recipes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 390g | |
| Calories 1407 | |
| Calories from Fat 1113 | 79% |
| Total Fat 125.95g | 157% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 3.23g | |
| Cholesterol 0mg | 0% |
| Sodium 52415mg | 2184% |
| Potassium 803mg | 23% |
| Total Carbs 78.39g | 21% |
| Dietary Fiber 6.5g | 22% |
| Sugars 71.79g | 48% |
| Protein 3.72g | 6% |
%3C/p%3E%3Cp%3EIngredients:-%3C/p%3E%3Cp%3EDry%20Red%20Chillies%20-%208-9%3C/p%3E%3Cp%3EMethod:-%3C/p%3E%3Cp%3E1)%20Wash%20goose%20berries/usirikayalu/amla%20%20and%20wipe%20them%20properly%20with%20a%20%20cotton%20cloth.%20%20See%20that%20they%20are%20not%20wet.%20%20Place%20them%20on%20a%20kitchen%20towel%20and%20allow%20them%20to%20dry%20for%20at%20least%2020%20to%2030%20min.%20Put%20some%20scars%20with%20knife%20to%20the%20amla.%3C/p%3E%3Cp%3EIndian%20Gooseberries%20/%20Amla%20/Usurikaya%3C/p%3E%3Cp%3E2)%20In%20a%20pan/kadai,%20dry%20roast%20the%20fenugreek%20seeds%20till%20they%20start%20to%20change%20color.Set%20aside%20the%20fenugreek%20seeds%20to%20cool.%3C/p%3E%3Cp%3E3)%20Dry%20roast%20the%20mustard%20seeds%20.Cool%20them.%3C/p%3E%3Cp%3E4)%20Grind%20the%20cooled,%20roasted%20fenugreek%20seeds%20and%20mustard%20seeds%20to%20a%20fine%20powder.%3C/p%3E%3Cp%3E5)%20Soak%20tamarind%20for%2020%20mins%20then%20squeeze%20and%20make%20the%20tamarind%20pulp.%3C/p%3E%3Cp%3E6)%20Heat%20oil%20in%20a%20pan.%20Add%208-9%20red%20chillies%20and%201%20tsp%20of%20mustard%20seeds%20%20and%20hing%20.%20When%20mustard%20seeds%20crackle%20then%20add%20the%20usirikayalu/amla%20into%20it%20slowly.%20%20Cook%20in%20a%20medium%20flame%20stirring%20at%20intervals%20for%20atleast%207-8%20mins%20till%20amla%20gets%20light%20golden%20in%20colour%20.WHen%20Amla%20is%20half%20cooked%20add%20the%20tamarind%20pulp.%20Cook%20for%20another%207-8%20mins%20or%20till%20amla%20gets%20squeezed.%20When%20Press%20a%20amla%20with%20a%20ladle%20and%20see%20whether%20it%20is%20cooked%20properly.Switch%20of%20the%20%20flame%20and%20let%20it%20cool.%3C/p%3E%3Cp%3E7)%20Now%20press%20each%20Usirikaya/amla%20with%20the%20help%20of%20a%20spoon%20and%20remove%20the%20seed%20inside.%3C/p%3E%3Cp%3E8)%20While%20the%20oil%20%20gets%20cool%20,%20add%20the%20asafoetida,%20mustard%20powder,%20fenugreek%20powder,%20salt,%20turmeric,%20and%20chilli%20powder.Mix%20well.%3C/p%3E%3Cp%3E9)%20Let%20the%20uragai%20cool%20completely.%3C/p%3E%3Cp%3E10)%20Transfer%20the%20uragai%20/pickle%20to%20a%20dry%20clean%20glass%20bottle%20or%20air%20tight%20glass%20jar.%3C/p%3E%3Cp%3E11)%20You%20can%20use%20this%20%20usiri%20avakaya%20immediately.%3C/p%3E%3Cp%3E12)%20Serve%20with%20Curd%20Rice%20or%20Warm%20Rice%20and%20Ghee%20,Sambar%20rice%20or%20dal%20rice%20combination.You%20can%20also%20serve%20this%20usiri%20avakaya%20with%20upma%20and%20dosa%20also.%3C/p%3E%3Cp%3E13)%20Once%20the%20amla%20pickle%20is%20ready,%20keep%20outside%20or%20in%20the%20fridge.%20In%20cold%20climates,%20you%20can%20keep%20outside.In%20a%20hot%20and%20humid%20climate,%20keep%20in%20the%20fridge.%3C/p%3E%3Cp%3E14)%20This%20Amla%20Pickle%20stays%20for%206%20months%20to%20a%20year%20.%3C/p%3E){kind=link}