Jan 6, 2009

USIRI AAVAKAYI (INDIAN GOOSEBERRY PICKLE)

Indian gooseberry----- USIRI kAYA--- NELLIKKAYI--- AMLA this wonder full, helthy fruit is from India .....................................


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The taste of Indian gooseberry is sour, bitter, and astringent and quite fibrous. In India is common to eat gooseberries steeped in salt water and turmeric to make the sour fruit palatable.

This wonderful Indian fruit is not only rich in fibre and highly rich in C vitamin good for diabetes and also very good in reduction of blood cholesterol in both normal and hypercholesterol.make amla murabba and have a spoon every morning that will help s you a lot.

In Ayurveda including the fruit,seeds, leaves,root, bark and flowers also haveing there medical values .

according to Ayurveda Amla is traditionally used in medicine s,it helps in strengthen the heart,purify the blood,reduce the cough,stimulate the hair growth,alleviate asthma.enhance digestion, and also it gives a very good cooling effect to your body.

Amla shampoos and hair oils are traditionally believed to nourish the hair and scalp and pre vent the premature grey hair(add 1 tab sp amla powder to 200ml coconutoil and aply 2 times in a week and wash after 2-3 hours and also add 1 tab sp amla and 1 tab sp menthi seeds to 200ml coconut oil and heat till it smoke cool and store in a bottle and aply to your hair it gives a good color and life to your hair)

And In Hinduism Amla is regarded as a sacred tree worshipped as a mother earth

and here i go with my recipe for USIRI AAVAKAYA(Indian goosberry pickle,Andhra amla achar)

INGREDIENTS:----

Amla s --- 20 (clean, fresh, there shoul be no dots on the fruit)

Seasame oil --- 1/2 cup ---(nuvvula nune, nallennai, )

Lemon juice---- 1 cup

turmeric powder -- 1 tea sp

salt --- 1/4 cup

Red chili powder --- 1/4 cup

mustard seeds --- 1/4 cup

fenugreek seeds --- 1 tab sp

Dry roast mustard and fenugreek seeds and grind in to a fine powder and leave a side.

For tempering (talimpu or tadka):----

Few red chilies

mustard seeds --- 1 tea sp

Asafoetida -- 1/4 tea sp

METHOD:----

Wash amlas and dry them with clean cloth and spresd on a clean cloth and leave in the shade for 1/2 hour this removes if any moisture is there.

Now heat oil in a deep frying pan add gooseberry s and fry till light brown color,remove from oil and let them cool down.

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In the same oil add red chilies, mustard seeds. asafoetida let them popup remove from heat and let it become cool.


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now add salt, chili powder,turmeric powder, mustard and fenugreek powder in a bowl and mix well and add these masala to amlas mix well to combine use a clean and dry spoon for this.

Now add oil with talimpu and lemon juice mix well once again cover tightly with a clean cloth not with lid and leave for 1 week

After 1 week you can serve this pickle with rice and muddapappu (plain dal) or with curd rice (daddojanam).

This pickle will stay for 1 year.

19 comments:

LG said...

Lovely pickle recipe and picture.

Priya said...

Spicy gooseberry pickle tempting me a lot..but unfortunately am not able to find them..

vidhas said...

I have hearn manag avvakayi, but this is new to me. Lovely recipe and awesome pictures.

Indranee said...

Yummmmy pickle!! Best for this season!

Pallavi said...

My favorite pickle of all time! Can we get Amla in America?

DEESHA said...

wow, I love this too .. looks very nice rekha

Vibaas said...

the pickle is making me drool. looks lip smacking yum, rekha :)

notyet100 said...

thnks for sharin this,..nd nice info on amla,..:-)

SriLekha said...

looks divine!

LG said...

came back to S yesterday..had a lovely time in India. Now feeling home sick.

Smitha said...

Dreamt of Nallikai(gooseberry) just yesterday... now I feel like licking up the pickle!

PB said...

Hi.. do i have to keep this pickle in fridge? thank u.

rekhas kitchen said...

Hi PB
No need to keep this pickle in the fridge. this will stay for 1 year out side.But add enough oil and lemonjuice so that the pickle will stay long time just fallow the ingredients what I have given.
Thanks
Rekha.

PB said...

Thank u :)

shefali said...

Hi when do we add lemon juice. Is it to be squeezed directly over the amla mixture along with the tadka or lemon jucie to be cooked in some manner over heat? Thanks

Pallavi

rekhas kitchen said...

Hi Pallavi
No need to cook lemon juice..just squeeze lemon juice and add it to the pickle when add tadka to the pickle means..
after you add masala powders then tadka and lemonjuice mixwell thats it your pickle is ready.
Make sure that your hands and bowls and spoons which you using for pickle should be dry and fallow the messurements.
Hope you got it..

shefali said...

Thanks a lot Rekha

Pallavi

Rajyalakshmi said...

Will try it now.....thanks for the receipe

Rajyalakshmi said...

Nice receipe.. will try it and you know the outcome