Amla has amazing benefits. It has the highest content of vitamin C and can be had in various forms. Here is my version of a chutney which goes very well with dosa, pongal, upma, paratha, etc. It can also be mixed with rice and had along with papad or chips.
So it is advisable to include Amla, which is healthy and nutritious, in our daily diet. To preserve it, increase the quantity of oil and then store in an air-tight container in the refrigerator for a week. So check out the step by step pictorial recipe to prepare it
- 6-7 amla (gooseberry), boiled
- 3 tbsp. oil
- 2 dry red chilies
- 10-12 peppercorns
- 1 tsp. cumin seeds
- 2 tbsp. coriander seeds
- 1/2 tsp. fenugreek seeds
- 2 tbsp. fresh grated coconut
- 1 onion, chopped
- 1" ginger, chopped
- 2-3 garlic cloves, chopped
- handful of coriander leaves along with the roots
- 1-2 green chilies (opt)
- 2 tbsp. roasted peanuts
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- salt to taste
- 1 sprig curry leaves
- 1 tsp. urad dal
- curry leaves, chopped amla & fresh chilies to garnish (opt)
Heat 1 tbsp. oil in a pan and sauté the coriander seeds, cumin seeds, pepper, red chilies, fenugreek for a few seconds on low flame till you get a nice aroma.
Add the sesame seeds and sauté for a few seconds more and add the coconut. Fry till lightly browned. Keep aside to cool and grind into a powder.
Heat 1 tbsp. oil in a pan and sauté the onion, ginger and garlic till light brown in colour. Switch off the flame. Add the coriander leaves, roasted peanuts and green chilies. Add a little water and grind into a paste. Keep aside.
Grind the boiled amla too, adding a little water into a paste. In a bowl, mix together the onion paste, amla paste and the dry spice mix along with salt to taste.
Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, urad dal and curry leaves, followed by the amla paste.
Sauté on low flame for 2-3 minutes till the moisture dries up. Serve, garnished with curry leaves, chopped amla and chilies.
Heat 1 tbsp. oil & sauté coriander seeds, cumin seeds, pepper, red
chili & fenugreek seeds for a few seconds till you get a nice aroma.
Add sesame seeds, followed by the .....
coconut. Sauté till light brown. Cool and ......
grind into a powder. Keep aside.
Heat oil & sauté onion, ginger & garlic till light brown.
Switch off the flame. Add coriander leaves, green chilies & peanuts.
Grind into a paste & keep aside.
Boil the amla (gooseberries) or pressure cook for 1-2 whistles.....
And grind into a paste.
Mix together amla & onion paste along with powdered spice.
Heat oil & temper with mustard seeds.
Add curry leaves, asafoetida & urad dal. Sauté for a few seconds.
Add prepared paste & sauté on low flame till moisture dries up.
Serve, garnished with curry leaves, chilies & chopped amla.