Usirikaya Pachadi / Andhra Style Indian Gooseberry Pickle

(This was originally published on 8/4/2010.)

Today's post is about a pickle prepared using the Indian gooseberry which is called amla in Hindi and usirikayi in Telugu. Indian gooseberries which are rich in vitamin c, come in two sizes. One is tiny variety which are called nellikayi in Kannada. These are shaped like pumpkins, are pale green colored and are about or little smaller than a grape in size. These are mouth puckeringly sour and I have fond memories of greedily snacking on them while growing up. The bigger variety which is called bettada nellikayi in Kannada is used to make dishes like spicy pickle, murabba, spicy rice and other dishes in India. The big berries are also used to light the lamps during Tulsi festival in south India where cotton wicks greased with ghee would be placed on them and lighted. 

My mother mostly uses the berries to prepare usiri avakaya, a popular pickle from Andhra Pradesh, made with gooseberries and ground mustard. I don't prepare that as I don't find fresh gooseberries locally. I however find frozen berries at Indian stores and I use them to prepare this style pickle, following my sister-in-law's recipe. 

The process of making pickle using frozen berries needs a little improvisation. I wash and thaw them for half a day and then squeeze them to get rid of excess of water. People who are familiar with Indian pickle making know that even a trace of moisture would ruin the fate of pickle. This pickle, if prepared with frozen berries needs refrigeration since water keeps oozing out of them as you squeeze them even after thawing. The pickle prepared with frozen gooseberries stays fresh for 2 tp 3 weeks, refrigerated. And the one made with fresh gooseberries stays fresh longer.

Ingredients: 
Indian gooseberries / amla / usirikaya - About a dozen (I had 14 berries in the frozen pack)
1/2 tsp. turmeric powder 
1/2 cup (or more) oil 
Salt to taste
Chili powder to taste (I had used 6 tbsp.)
Lemon juice as needed (optional)
Ingredients for tadka:

1 tbsp. oil

1 tsp. mustard seeds

2 pinches of ground asafoetida 

Method:
1. Wash and wipe dry the usirikaya if using fresh ones. If using frozen ones, wash and thaw them for a few hours. Wipe them dry using a towel or paper towels.
2. Keep your hands and the utensils dry. Chop the berries into small pieces and discard the seeds. Chop away the skin if you notice any blemishes. Transfer the berries to a bowl. 

3. Add turmeric powder, salt and oil to the chopped gooseberries. 

4. Mix it well, cover and let it sit overnight.
5. Next day, stir the mixture well.

6. Transfer the mixture to a dry blender and grind the mixture coarsely without adding any water. 

7. Heat a tbsp. of oil in a pan and add mustard seeds. When they start to splutter, add asafoetida and turn off the stove. Let it cool. 

8. Transfer the ground gooseberry mixture to the bowl back, Add chili powder to the mixture and mix well. Taste and adjust the quantities of chili powder and salt if needed. Add the lemon juice as needed (1 tsp. or so) and mix one more time. Add the tempering from step 7 and mix well.

9. Refrigerate the pickle to store longer, especially if preparing with frozen berries and use a dry spoon whenever using.

Note:

Use salt, chili powder and lemon juice to taste.

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