Periya Nellikai Oorugai | Amla pickle

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Indian gooseberries have two varieties, once is small called nellikai or chinna nellikai and the other is big. This big one is called Amla in Hindi and Periya nellikai in Tamil. Both nellikai are rich in vitamin C which is very essential in building our immune system and its health benefits are amazing.

As I'm a pickle freek I love to make my own pickle. This is the first attempt I tried Amla or Periya Nellikai pickle and it turned yummy. This is one of easiest pickle recipe. Time consumed for me is just under 30 minutes. Here is the step by step procedure.

Ingredients

  • Amala 15 Nos
  • Gingelly oil 1 cup
  • Roasted fenugreek powder  2 tbsp
  • Chilly Powder 2 tbsp
  • Salt as required
  • Mustard 1 tbsp 
  • Fresh Curry Leaves  1 hand full
  • Garlic cloves - 10 Nos
  • Asafoetida - 1/2 tea spoon

Procedure

  1. Hand pick good quality and fresh amlas or periya nellikai. Wash them nicely in running water and give them a pat dry.
  2. Steam cook the amlas / periya nellikai for 10 mins. I used idly cooker for steam cooking. In 10 minutes it will become soft so that you can prick it with fork easily and outer skin would shrunk. This indicates that amala is cooked enough for our pickle/ oorugai.
  3. Take amla or periya nellikai out of steam cooker or idly cooker and spread them over a plate and allow them to cool.
  4. Once it is cool, chop them into small pieces or just cut them into 4 pieces and take the seed out. I like small pieces so I chopped them small pieces and discarded the seeds. You can go for your desired sizes.
  5. In a heated pan or kadai, add a cup of gingelly oil or your preferred oil and 1/2 tea spoon of Asafoetida. 
  6. As the oil become warm, add mustard and let it splutter. 
  7. Add curry leaves and Crushed garlic cloves.
  8. After a few minutes add all the chopped amala pieces and fry it.
  9. Add home made chilli powder and salt as required. Add salt and chilli powder as required in order to avoid the sourness or thuvarppu, the unique taste of amla or periya nellikai.
  10. Keep stirring for few minutes. Do not over fry the amla.
  11. Then add dry roasted fenugreek powder 2 table spoon and fry for 2 more minutes.
  12. Now our Amla pickle or periya nellikai oorugai is ready.
Give two days for the spices to get along with the amla well, then start using it.
It can kept out in an air tight container for a week, and stored in refrigerator for a longer duration.


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