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Usirikaya Pachadi Recipe | Amla Pickle Andhra Style | Indian Gooseberry Pickle | Usiri Avakaya (Usirikaya Uragaya)

Summary: Usirikaya Pachadi Recipe to prepare Andhra style amla (Indian Gooseberry) pickle, which is a tangy & spicy condiment to be enjoyed with rice and ghee.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Author: Padma


  • 1 Kg Amla Usirikaya/Nellikai/Indian Gooseberry
  • 50 ml Sesame oil to sauté amlas
  • 100 grams Tamarind
  • 200 grams Red Chilli Powder
  • 150 to 200 grams Salt adjust according to the sourness of the amlas
  • 1 teaspoon turmeric powder
  • 25 grams Fenugreek Powder
  • 50 grams Mustard Powder
  • For seasoning:
  • 250 ml Sesame oil extra 100 ml if needed for longer shelf life
  • 2 Tablespoons Mustard seeds
  • 2 teaspoons Fenugreek seeds
  • 2 Tablespoons Channa dal split bengal gram
  • 10 dry red chillies
  • 20 garlic pods peeled
  • 1 teaspoon asafoetida
  • 3 to 4 sprigs curry leaves


  • Wash and pat dry each amla with a soft cotton cloth.
  • Make a few incisions vertically on each amla using a sharp knife.
  • Heat a little oil in a pan over medium heat, add the amlas, simmer and fry till the amlas starts to change colour.
  • Turn off the heat, remove to a bowl and let them cool down.
  • Mixing the pickle:
  • To the cooled down amlas in a bowl, add red chilli powder, salt, turmeric powder, mustard powder, fenugreek powder, tamarind pulp and mix well.
  • Seasoning the pickle:
  • Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, channa dal, whole dry red chillies and peeled garlic pods. Once the mustard seeds start to splutter add asafoetida and curry leaves. Turn off the heat and let it cool down.
  • Transfer the seasoning to the pickle and mix well.
  • Transfer the pickle to a dry clean glass bottle.
  • Let the pickle marinates for about 2 to 3 days before using.
  • Serve with rice and ghee.