Gooseberry (Amla / Nellikai) is a very old fruit in India. It is usually eaten raw or pickled. The fruit has been tested and proven to reduce the blood sugar and cholesterol. The fresh fruit of gooseberries contains more than 80% water, protein, minerals, carbohydrates and fiber. It is also used as a remedy for fever, liver disorder, indigestion, anemia, urinary problems, respiratory problems, cerebral, gastric and cardiovascular illness. Gooseberry lowers cholesterol levels, increases red blood cell production, and strengthens teeth and nails. In other words, consume Indian Gooseberry (Amla) as a fresh fruit, juice, or dried form to see a big improvement in your health! Amla has a thick flesh when eaten raw. When you first take a bite into the fruit, it tastes kind of bitter and sour. However after you swallow the fruit it gives a very sweet after taste. My husband and kids often enjoy drinking a cup of water after eating the fruit. You can actually taste the sweetness of the fruit for quite some time when you swallow the water.
The pickle is very tasty and an easy way to consume this fruit packed with so many health benefits. Lets get started!
You will need
50 ml Sesame oil
1 Kg Amla
1/2 cup Tamarind pulp 2 teaspoons Red Chilli Powder
Salt to taste 1 teaspoon turmeric powder
2 Tablespoons Fenugreek Powder
3 Tablespoons Mustard Powder
For seasoning:
350 ml Sesame oil 2 Tablespoons Mustard seeds
2 teaspoons Fenugreek seeds
2 Tablespoons Channa dal 10 dry red chillies
1 teaspoon asafoetida
3 to 4 sprigs curry leaves
Method Wash and pat dry each amla with a soft cotton cloth. Make a few incisions vertically on each amla using a sharp knife. These incisions will help soak in all the flavors from the seasoning. Heat a little oil in a pan over medium heat, add the amlas, simmer and fry till the amlas starts to change color. Turn off the heat and let them cool down. Now the mixing fun begins To the cooled Amla add the fenugreek powder, mustard powder,turmeric, salt, red chilli powder and tamarind pulp. Mix well. Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, channa dal, whole dry red chillies.Once the mustard seeds start to splutter add asafoetida and curry leaves. Turn off the heat and let it cool down. All it to the seasoned Amlas. Transfer the pickle to a dry clean glass bottle.
Let the pickle marinate for at least 3 days before using.
Say a little prayer
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