Indian Gooseberries (amla) are considered to have anti-aging properties as per Ayurveda. Amla was mentioned in Sangam Tamil literature 2000 years ago : King Adhiyamaan gifted a rare fruit, nellikani (amla), to an old poetess Avvaiyar as it was believed to extend one’s life. If you are interested to read her poem written after receiving amla fruit, click here: https://karkanirka.org/2008/08/20/how-many-auvaiyars/
Amla is a rich source of Vit.C and dietary fibre. You can click on these links to check its nutrition values & health benefits:
If one can not include raw amla in regular diet, pickling is the best alternate. It tastes good with rice varieties, especially curd rice.
Now lets get into the recipe:
First we need to dry roast asafoetida & fenugreek (1/4 cup) seeds separately in a pan and grind into a fine powder. You can store this in an air-tight container and use for making pickle, tamarind rice (puliyodharai), tamarind curry (puli kuzhambu) or any other curry as flavor enhancer.
Time Taken: 40 min
- Amla – 21 Nos
- Sesame oil – 1/4 cup
- Mustard seeds – 1/2 tsp
- Red chilli powder – 2 tbsp
- Turmeric powder – 1 tsp
- Coarsely powdered pepper – 1/2 tsp
- Fenugreek powder – 1 tsp
- Salt – 1 and 1/4 tsp
- Wash amla & steam for 10 min or till they become soft.
- When they reached room temperature, remove seeds and keep aside.
- Heat a pan with sesame oil in medium flame.
- Add mustard seeds, when they start spluttering put off the flame.
- Add red chilli powder & turmeric powder and give a nice quick stir.
- Add de-seeded amla and light the stove again.
- Saute amla in medium flame.
- Add salt and saute till oil starts oozing out.
- Add fenugreek powder & pepper powder.
- Mix them well and simmer for 2 min. and remove from flame.
- Store pickle in a dry clean glass jar when it reaches room temperature.
- To increase shelf life of pickle, steaming amla is recommended as it does not have direct contact with water.
- Pepper is added mainly for flavor, not to increase the heat.
- You can also add a teaspoon of jaggery along with pepper, just to balance the heat & tartness.