Usirikaya Avakaya is a traditional Andhra pickle made with fresh Indian gooseberries (amla), mustard powder, red chilli powder, and sesame oil. While mango avakaya is more commonly known, this gooseberry version is equally flavorful and even more nutritious. It has a bold spicy taste, mild natural bitterness, and refreshing tanginess that blends beautifully after a few days of resting.
Amla is highly valued in Indian kitchens and Ayurveda because of its high Vitamin C and antioxidant content. This pickle not only enhances your meal but also supports immunity and digestion when consumed in moderation. Proper hygiene and correct oil proportion are the keys to making long-lasting Usirikaya Avakaya.
This recipe explains the traditional method to make long-lasting Usirikaya Avakaya with proper storage tips.
Ingredients
- Fresh usirikaya (amla) – 500 g (washed and completely dried)
- Red chilli powder – 100 g (spicy Andhra variety preferred)
- Mustard powder – 80 g (freshly ground)
- Rock salt – 100 g (powdered)
- Turmeric powder – 1 tsp
- Fenugreek seeds – 1 tsp (dry roasted and powdered)
- Garlic cloves – 12–15 (peeled, wiped dry – optional)
- Gingelly oil (sesame oil) – 200–250 ml
Preparation Process (Step-by-Step)
Step 1: Cleaning and Drying Amla
Wash the gooseberries thoroughly to remove dirt. Spread them on a clean cotton cloth and wipe completely dry. There should be absolutely no moisture, as water reduces shelf life.
Step 2: Softening the Amla
Steam the amla for 5–7 minutes or pressure cook without whistle for 1 steam cycle. Do not overcook; they should soften slightly but remain firm. Allow them to cool completely.
Once cooled, gently separate the segments and discard the seeds.
Step 3: Preparing Spice Powder
Dry roast fenugreek seeds on low flame until aromatic. Cool and grind to fine powder.
In a large dry bowl, add:
- Red chilli powder
- Mustard powder
- Powdered salt
- Turmeric powder
- Fenugreek powder
Mix thoroughly so all spices are evenly combined.
Step 4: Mixing the Pickle
Add the cooled amla segments into the spice mixture. Add dried garlic cloves if using. Mix gently but ensure every piece is coated well with spice mixture.
Step 5: Adding Oil
Pour oil gradually into the pickle mixture and mix well.
Oil should slightly float on top. If needed, add 2–3 tbsp extra oil to ensure full coverage.
Step 6: Storing
Transfer the pickle to a clean, completely dry glass jar. Close tightly and store in a cool, dry place.
For the first 4 days:
- Mix once daily using a dry spoon.
- After 4–5 days, the pickle absorbs flavors and becomes soft and juicy.
Shelf life: 1 month at room temperature if handled properly. Refrigeration increases life.
Serving Suggestions
- Serve with hot steamed rice and ghee.
- Tastes excellent with curd rice.
- Can be paired with dal and chapati.
- Add small quantity to upma or pongal for extra spice.
Health Benefits
- Boosts Immunity – Amla is extremely rich in Vitamin C.
- Improves Digestion – Mustard and fenugreek support gut health.
- Rich in Antioxidants – Helps reduce oxidative stress.
- Supports Hair & Skin Health – Amla promotes collagen production.
- Enhances Appetite – Spicy pickles stimulate taste buds.
Tips for Perfect Usirikaya Avakaya
- Always dry amla and utensils completely.
- Use fresh mustard powder for authentic flavor.
- Oil must cover pickle fully to prevent spoilage.
- Use only dry spoons.
- If pickle tastes too bitter, allow extra 2–3 days for maturation.
- For less spice, reduce chilli powder slightly.
Storage Tips
- Store in airtight glass jar only.
- Avoid plastic containers for long storage.
- Keep away from moisture and wet hands.
- Refrigerate during humid weather.
- If oil layer reduces, add 2 tbsp sesame oil.
Usirikaya Avakaya is a nutritious and flavorful Andhra pickle that balances spice, tanginess, and slight bitterness beautifully. When prepared with proper hygiene and correct oil proportion, it stays fresh and delicious for weeks. Enjoy it in small quantities as part of a wholesome meal for both taste and health benefits.