Benefits of Indian Gooseberry:
Amla balances the tridoshas, boosts the immune system and is rich in vitamin C. It improves digestion and metabolism. Amla season is from mid-September to December.
The amla plant contains phenolic compounds, phyllembelic acid, phyllembelin, rutin, curcuminoids, tannins and emblicol. All parts of the plant are used for medicinal purposes, especially the fruit, which has been used in Ayurveda as a potent rasayana and in traditional medicine for the treatment of diarrhea, jaundice, and inflammation. Various plant parts show anti-diabetic, hypoglycemic, antibacterial, antioxidant, antiferromagnetic, protectiveness and chemo-preventative properties.
Recipe Ingredients:
8 whole amla, de-seeded
2 Kashmiri lal mirch
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 teaspoons coriander seeds
2.5 cups water
3/4 teaspoon Himalayan pink salt
Tempering/Tadka:
1.5 tablespoons sesame oil
1 teaspoon mustard seeds
3/4 teaspoon asafoetida
8-10 curry leaves
Method: Boil all the above ingredients in 2.5 cups of water for about 15 minutes or until half the water is absorbed. Let this cool down. Add the salt and blend it until it's a fine paste.
Prepare for tempering/tadka: Heat the sesame oil in a medium-large saucepan. Add the mustard seeds and wait until they make a cracking sound. Now turn off the heat, add asafeotida and 8-10 curry leaves. Pour the tampering on the blended chutney and give it a nice mix.
1. Serve with rice and ghee for Pitta dosha.
2. Serve with quinoa and ghee for Kapha dosha.
3. Serve with whole grain oats or red rice and ghee for Vata dosha.
Mix freshly cooked grains with ghee and chutney, and eat it for lunch. You can add a curry, dal or vegetable stir fry as a side. Serve with dosas, flatbread or sandwiches.
Notes: Skip the mustard seeds in the boiling part of the recipe for excess Pitta dosha. Leftover chutney can be stored in the fridge. Amla recipes should not be eaten with yogurt or milk, so AVOID eating yogurt with this chutney.
