Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.
Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.
When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. Here is a recipe for usirikaya pickle using chile powder and mustard powder.
As for any pickles, precautions like using dry containers, dry spoons or dry hands (if touching with hands) etc are to be taken. If precautions are taken, the pickle can be preserved for a year.
Ingredients:
- 6 to 8 amla (about 250gms)
- 1/3 cup chile powder
- 1/3 cup mustard powder
- 1/4 cup salt
- Pinch of turmeric powder.
- 1/2 tsp.methi seeds (fenugreek)
- 1/4 cup oil
- 1 tsp. hing (asafetida)
Directions:
- Heat 3 tbsp. oil in a deep pan.
- Add amla and let it cook for 5 minutes (till amla are half cooked).
- Keep stirring in between.
- When amla are getting soft, turn heat off.
- Let cool.
- Separate segments of amla and discard the seeds.
- Add chile powder, mustard powder and salt, turmeric and methi seeds.
- Mix thoroughly.
- Heat the rest of oil and add hing.
- When oil is very hot, pour it over the amla and powder mixture.
- Mix it well and keep it covered in a dry place.
- After 2 days, the pickle tastes very nice.
Amla is very healthy fruit that has less fat and high carbohydrates. I have been looking for the Amla pickle for few days, the making process of this pickle is so delicious thank you for that. I have ordered the pickle from Sitara foods which tastes superb.
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