Indian Gooseberries (amla) are considered to have anti-aging properties and it was mentioned in Sangam Tamil literature 2000 years ago : King Adhiyamaan gifted a rare fruit, nellikani (amla), to an old poetess Avvaiyar as he believed that she deserved to live longer than a mighty king himself. If you are interested to read her poems written after receiving amla fruit, you can 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 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.