Sharing one more of my MIL's recipe creations here. Call it an accompaniment, instant pickle or chutney, this is one recipe that frequents our cyclic menu. MIL makes it a point to include Amla/ Indian Gooseberry regularly. We do this as a part of auspiciously breaking the Ekaadasi fast on Dwadasi days. So, Amla in our meal is a compulsory component. That said, it forms a part of our meal every quarter.
Preparation time: 15 min
Cooking time: 5 -7 min
Category: Accompaniment/ Instant pickle
Cuisine: South Indian
Spice Level: Moderate
Difficulty Level: Easy
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 0 g||1 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 18 mg||1 %|
|Potassium 2 mg||0 %|
|Total Carbohydrate 6 g||2 %|
|Dietary Fiber 0 g||1 %|
|Sugars 0 g|
|Protein 0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||6 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 10-12 Amlas/ Indian Gooseberries
- fistful of chopped ginger
- 1/2 cup Jaggery
- 1 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/2 tsp Urad dhal/ black gram dhal
- 1/2 tsp Chana Dhal/ Gram dhal
- 1/4 tsp turmeric powder
- marble sized tamarind
- 4-5 green chillies slit ( adjust as per taste)
- a generous dash of Asafoetida
- 3 tbsp of sesame oil
- Salt to taste
- Pressure cook Amla and separate the pulp and seeds. Grind the pulp along with chopped ginger, fenugreek, turmeric salt and tamarind into a paste. Set this aside.
- Add just enough water to submerge jaggery and heat on stove top. Once the jaggery melts, filter it to remove impurities. Rinse the vessel and quickly add the jaggery back to the same vessel to thicken. Keep the flame low.
- Meanwhile heat sesame oil in a pan or Kadai. When hot add the mustard. When it pops add Urad dha,Chana Dhal, asafoetida and green chillies. Let the chillies wilt and the dhals turn golden.
- Lower the flame and add the ground Amla paste to the tempered oil. Mix well and simmer.
- Come back to the jaggery syrup. When it turns thick and sticky turn off the heat and fold it into the Amla paste.
- Stir well and continue cooking for few more minutes. When the paste turns into a glossy mass and the starts oozing out oil turn the heat off and transfer into a ceramic bowl.
- Let it cool completely. Serve a little with Kootu, Mor- Kuzhambu or with Yogurt rice.
- Adding ginger is an option. If you don't prefer adding ginger exclude and continue with all other steps.
- 1/2 cup of jaggery is added to balance the astringent taste of Amla. You may reduce it to 1/4 cup. However, 1/2 cup gives the best blend of flavours and taste.