Thursday, January 28, 2010

Recipe: NELLIKKAAI URUGAAI (Amla Pickle)

आमला (நெல்லிக்காய்) is Indian gooseberry. This particular berry never loses its nutrition whichever way you cook it. It tastes delicious pickled.


நெல்லிக்காய் - Amla – ½ kg
Water – 1 cup
Salt – 2-2 ½ tsp
Chilli Powder – 3 tsp
Turmeric Powder – ¾ tsp
பெருங்காயம் - Asafoetida Powder (हिंग) – ¾ tsp
Roasted and powdered வெந்தயம் (Methi) – 1 tsp
கடுகு - Mustard (राइ) – 1 tsp
நல்லெண்ணெய் - Sesame Oil – ½ cup (Idhayam brand preferred as I find that very fresh)


Wash the amla thoroughly. Place them in a pressure cooker, add water, salt and turmeric powder and cook for 2 whistles. Allow it to cool before breaking them into segments and removing seeds. Keep the water aside.

Take a saucepan and heat the oil before adding mustard seeds. Once they crackle add the amla boiled water, then the amla. Stir well and cook for a couple of minutes on medium flame before adding the chilli powder, asafoetida and methi powder. Mix well and allow it to cook on low flame for one more minute before switching off the gas.

The pickle is ready to eat with rotis or curd rice.

Warning: The pickle does not last beyond a week. To last longer, store in refrigerator.


  1. i want to try! will try this weekend and let you know, thank you

  2. Luckily I had my lunch before reading this post...otherwise who knows what would have happened.....