Amla Pickle | ఆంధ్ర ఉసిరికాయ ముద్ద పచ్చడి | Traditional Andhra Spciy Pickle

 Amla Pickle | ఆంధ్ర ఉసిరికాయ ముద్ద పచ్చడి  | Traditional Andhra Spciy Pickle

Gooseberry will call usirikaya in telugu.This gooseberry pickle is called as mudda patchadi and nalla patchadi in telugu.The nature of amla is turn black in color quickly,so that it is called nalla patchadi.If we keep the pickle in room temparature the pickle will change to black color, don't worry the pickle is traditional preserve that keeps good for an year and suggest refrigerating to retain flavors and color.

when ever you want to eat take some part from raw pickle,do tempering and serve.

Taste good and delicious with all tiffins(dosa,idli,poori,pongal), steamed rice,roti,paratha,naan and curd rice.

Ingredients:

Gooseberry (Amla)-1/2kg

Red chilli powder-80 to 100grams

Salt-60 to 80grams

Turmeric powder-1/2tsp

Roasted fenugreek powder-1/2tsp

Garlic paste-1tsp

Lemon -1 big size

Sesame oil-2tbsp.

Tempering:

Raw pickle-1 cup(100grams)

Sesame oil-1/2 cup(50ml)

Mustard seeds-1/2tsp

Fenugreek seed-pinch

Urid dal split-/tsp

Garlic pods-

Dry red chilli-2

Curry leaves-few

Hing-1 large pinch.

Method:

Preprocess:

1.Wash the gooseberries and wipe them with clean dry cloth

2.Spread the gooseberries on plate or cloth and let them dry completely. I allow them to dry overnight

3.Sundry dry amlas and all the ingredients in hour.Keep utensils also in sun dry which used for pickle(glass bottle, mixer jar, spoons, kadai).

Raw pickle process:

4.Heat sesame oil for frying gooseberries.when the oil is hot add gooseberries and cook for 15minutes until gooseberries soft and turn off the flame and let them cool completely.

5.Remove seeds from cooked amlas.

6.Add gooseberries to mixer jar and grind them into smooth paste and transfer into large bowl.

7.Add red chilli powder,sal,turmeric powder,fenugreek powder amd garlic paste,mix well.

8.Add 1 big lemon juice to retain the color for long period and mix well.

9.Cover the lid and keep a side for 3days.

10.After 3days pickle is ready to use and mix once 

11.Store it into clean, dry, air-tight glass bottle

12.Traditional preserve that keeps good for an year and suggest refrigerating to retain flavors and color

Tempering:

13.Heat 1/2 cup oil,add mustard seeds and allow them to splutter.

14.Add urid dal and fenugreek seeds,fry them until golden brown.

15.Add broken red chilli and curry leaves,fry them until crispy.

16.Add crushed garlic and hing, saute and turn off the flame and allow them to cool.

17.Transfer raw gooseberry pickle into the bowl, add luke warm tempering and mix well.

Finally gooseberry pickle is ready to serve.

Taste good and delicious with all tiffins(dosa,idli,poori,pongal), steamed rice,roti,paratha,naan and curd rice.