Usirikaya Pachadi / Dry Gooseberry Pickle

4.20 from 6 votes

As Amla has various health benefits , I prepared a recipe often suggested by my grandmother.This is a preserved version of amla/gooseberry pickle. This pickle is mixed with plain steamed rice and consumed as a first course of meal.
Prep Time 8 hours
Cook Time 5 minutes
Total Time 8 hours 5 minutes
Served AsLunch
Servings 15


  • Dry Gooseberry /Amla - 2 cups
  • Water - To soak the amla
  • Salt - 3/4 cup
  • Asafoetida - 2 pinches
  • Green chillies - 3
  • Cumin seeds - 1/4 teaspoon
  • Black gram - 1 teaspoon
  • Coriander seeds - 1/4 teaspoon
  • Bengal gram dal - 1 teaspoon
  • Mustard seeds - 1/4 teaspoon
  • Fenugreek seeds - 3/4 teaspoon.
  • Curry leaves - For seasoning
  • Oil - 2 tablespoon.


  • Soak the amla/ gooseberry in water for 8 hours.
  • Drain the water and grind the amla along with salt into a fine paste. Store this in a jar.
  • To prepare for few servings, heat oil in a pan. Add all the above listed spices and saute them till they turn light brown.
  • Switch off the flame and grind it into a powder. Take small amounts of the preserved pickle and add this to the grounded powder. Blend this again into a fine paste.This can be stored for a month or so.
  • Serve with hot steamed rice by pouring warm ghee.

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4.20 from 6 votes

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  1. 5 stars
    Well said, Abhinetri…Amla has multitude of health benefits. And our grandmums were truly in touch with nature and how to use our traditional food resources intelligently.

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