Instant Amla Pickle | Nellikai Oorugai
Nellikai Oorugai is a South Indian Style Instant Amla Pickle recipe made with Indian Gooseberry or Amla and basic spices. It tastes best with a bowl of curd rice during summers.
Servings 1 bowl
Ingredients
- 10 nos Amla or Indian Gooseberry
- ¼ cup Sesame oil
- ½ tsp Mustard Seeds
- ½ tsp Kashmiri Red Chilli Powder
- 1 ½ tsp Red Chilli Powder (use a spicy variety)
- ½ tsp Turmeric Powder or Haldi Powder (Manjal Podi)
- ¼ tsp Hing or Asafoetida
- ¼ tsp Roasted Methi Seeds Powder
- Salt to taste
Instructions
- Wash and steam the nellikai or amla for atleast 10 minutes.
- Once they have steamed, switch off the heat, allow it to cool. Deseed and keep aside.
- Heat a pan, add oil. Once the oil heats, add mustard seeds and allow it to crackle, add hing or asafoetida.
- Add the amla pieces and saute for a couple of minutes. Then add turmeric powder and red chilli powder along with salt to taste. Mix well.
- Since Amla is pre-cooked, it would take 7 to 10 minutes for the pickle to be ready.
- Switch off flame, add the roasted methi powder, mix well. Once cool, transfer to a clean, dry glass jar.
Notes
- I use 2 varieties of red chilli powder - one for spice and the other for colour. Please adjust the quantity as per your preference.
- Even though this is an instant pickle, allow it to absorb flavors and use it after an hour. The roasted and powdered methi seeds would lend its aroma and absorb the oil.
- Always cool your pickles completely before transferring them to a clean, dry, glass container or jar with a tight lid.
- This pickle stays fresh on the kitchen counter for 24 hours but would advise transferring it to the refrigerator for a shelf life of atleast a week.