Nellikka Urugai Recipe

Prepare the nellikka (amla): Wash and dry the nellikka thoroughly. Then, cut them into small pieces, discarding any seeds. If the amla has hard seeds, you can remove them.
Salt the amla: In a mixing bowl, combine the chopped amla pieces with salt and turmeric powder. Mix well and set it aside for about 4-6 hours or overnight. This process will soften the amla.
Rinse and dry: After the salting process, rinse the amla under running water to remove excess salt. Drain and let them air dry.
Dry roast the spices: In a pan, dry roast the mustard seeds and fenugreek seeds until they release their aroma and slightly change color. Allow them to cool and then grind them into a fine powder.
Mix the spices: In a bowl, combine the ground spice mix, red chili powder, and the dried amla pieces. Mix well to coat the amla evenly with the spice mix.
Temper the pickle: In a small pan, heat sesame oil (gingelly oil) over medium heat. Add asafoetida, mustard seeds, and curry leaves (if using). Fry for a minute until the mustard seeds splutter and the curry leaves become crispy.
Combine the tempered oil: Pour the hot, tempered oil over the amla and spice mixture. Stir everything together thoroughly.
Store: Place the nellikka urugai in a clean, sterilized glass jar. Ensure the pickle is tightly packed in the jar to minimize air gaps.
Mature: Allow the pickle to mature for about a week in a cool, dark place before using. This will allow the flavors to meld and develop.
Serve: Nellikka urugai is typically served as a side dish with rice, dosa, idli, or any South Indian meal.

Store your Indian gooseberry pickle in a cool, dark place, and it should keep for several months when properly sealed. Enjoy the tangy and spicy flavors of nellikka urugai with your South Indian dishes.