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Amla

Amla ia a Indian gooseberry and the word amla is typically Hindi (Indian National language) by nature. Amla is well famous for its medicinal values and is picked a lot in India. Amla is also known to be an extremely good hair nourisher. It is known for its edible fruit of the same name.

 

Origin of Amla

Amla trees have been grown through ages because of their medicinal values and their ingredients heavily used in Ayurveda. Amla trees are small to medium sized with each tree reaching a height up to 8 meters. The flowers are greenish-yellow. The fruit is quite spherical, light greenish yellow, smooth and hard on appearance, with 6 vertical stripes or furrows.

 

Methods of Preparation of  Amla Recipes

Amlas are sun dried, boiled, broiled, and steamed and there are many other ways to cook them. It is not a mainstay vegetable but people have it due to its sweet and sour taste and medicinal values. Amlas are also pickled and boiled to dry. Dried amlas are eaten like candies.

 

Cuisines Commonly Making Amla Dishes

Amlas as such are not eaten but eaten as pickles and murrabbas. Murrabbas are sweet and sour pickles prepared using amalas where amlas are first boiled and mixed with sugar. They are known to be good appetizers and people love to eat it with daal and subzi (vegetables)

 

Preferable Cooking Methods for Amla

Amla is cooked for a couple of minutes on medium flame before adding the chilli powder, asafoetida and methi powder. It is mixed well and allowed to cook on low flame for one more minute before switching off the gas. The amla is hence pickled for a while. Another way of cooking amla is that they are mixed with masalas and dried in sun. Amla is also grated and cooked in sugar syrup to make amla murrabba.

 

Nutritive Value of Amla

Amla is a rich source of Vitamin C and has been found to have great antioxidant properties. Apart from helping in curing a number of ailments, it also boosts the immune system of an individual. In fact, amla is regarded as a widely-used herb, in case of ayurvedic medicines, owing to its high nutritional value. Buying and Storing Amla Amla is commonly available with local vegetable vendors in the vegetable section of any super market. Amla should be bought fresh and refrigerated if not indented to be used instantly. Amla can be boiled and dried for further use.

 

Types of Amla

There aren’t many varieties of Amla available in the market. Amla is a standalone fruit used in making candies, pickles, juices, murrabba etc. Amla Candy is also available which is a dehydrated segment of Amla processed in sugar and cardamom.

 

Non- Food Uses of Amla

Due to high medicinal content of amlas it is used heavily in ayurvedic medicines. Amla juice is known to be good for high blood pressure and other digestive related diseases. Amla murrabba is relished as a chutney (side dish) and is famous for it digestive qualities. Amla is also used in many ayurvedic medicines.

 

Trivia:

A small fruit with sweet and sour taste, amla is God’s blessing for most of the common household diseases.