>> Wednesday, October 13, 2010
My Father-in-law bought few amlas and as usual I couldn't resist making a small batch of pickle out of them. Indian Gooseberry is called Amla (in hindi) and Nellikai (in malayalam).
There are number of nutritious benefits with amla. It is the most abundant source of Vitamin C in the plant kingdom. And also what makes it different from other natural sources is that the Vitamin C does not diminsh with cooking.
Amla is a potent gift of mother nature. I've seen my mommy using Amla for pickles and murabas. Also, she will always suggest us to have Amla as this controls blood pressure. And yes, she is right. The Vitamin C in Amla helps in dilating the blood vessels and there by controlling the blood pressure.
When your belly is on fire, reach for Amla (Gooseberry). And if you are worried of gray hair, you would be delighted to know powdered Amla soaked in water and left in an iron bowl is a 3-in-1 remedy --- Shampoo, conditioner and natural hair-dye.
So, with this wonder fruit we gonna prepare the pickle and here is the recipe for it.
8-9 fresh big Amla
1 tsp Red Chilly Pwd
1/4 tsp Fenugreek Pwd
1/2 tsp Asafoetida
1/2 tsp mustard seeds
2-3 chopped green chillies
2-3 sprigs Curry leaf
1 tbsp Gingelly oil
Salt as per taste
Cook amla with 1/2 cup water and salt. Use pressure cooker for this. After one whistle, remove from heat and let it cool. Remove the seeds and preserve the pulp and remaining water.
Heat oil in a deep pan and splutter mustard seeds and curry leaves. Fry green chillies for 1 min. Add all masalas and fry till a fragrant smell of chilly pwd comes. If the paste is very thick, add the water left from cooking amla. Add salt as per taste.
Add cooked amla pieces to this paste and mix well. Store in an sir tight container in refrigerator. It can be consumed immediately.
The pickle remains good for atleast 1 month, if refrigerated properly.
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