Amla Pickle | How to make Usiri Uragaya
Amla Pickle is one of the most delicious ways to enjoy this healthy fruit during the season. While eating it as such is the most healthy way to consume, one tends to get bored and finds different ways to include in our diet.
Ingredients
- 100 gms Amla / Nellikai approx 10 nos
- 3 tsp Red Chilli Powder
- 1 tsp Fenugreek Powder / Methi Powder
- Salt to taste
- 2 tsp Gingelly Oil / Sesame Oil
- 1 tsp Mustard
- A Pinch Asafoetida / Hing
- A Pinch Turmeric Powder
- Handful Curry Leaves
Instructions
- Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
- The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
- Mix the amlas along with salt, methi powder in a bowl.
- Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
- Pour this on the amlas and stir well.
- Store this in an airtight container in the fridge.
- When you want to use, use a dry spoon.
Notes
This has a shelf life of about 2 weeks when refrigerated. We haven't checked beyond this period in all the batches we made.
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