Amla or Indian gooseberry has long been considered a nutritional powerhouse. The bright green fruit has also found a lot of use in Ayurvedic home remedies. The edible fruit is consumed in both fresh and dried forms and it is also an important component of many Ayurvedic herbal formulations. The fruit has a characteristic bitter taste, but that hasn't stopped Indians from deriving numerous culinary uses out of amla or Indian gooseberries. It is used to add nutrition to a lot of traditional preparations and its juice is also consumed for its various wonderful health benefits. Amla murabba is a fixture in many Indian kitchen pantries and it is especially consumed during winters to help the body prepare for the season by boosting immunity. Today we are going to talk about the various ways that you can include amla recipes in your diet by providing some delicious recipes. But let's look at the nutritional properties of the Indian gooseberry.
Amla Nutrition: Facts and Benefits
Amla is known for its particularly high concentration of ascorbic acid or Vitamin C, which is important for maintaining the health of the immune system and also stimulating collagen production in the body. A 100 grams serving of amla contains 41.6 mg of vitamin C (as per data by the United States Department of Agriculture). The plant compounds or polyphenols and flavonoids present in amla are also said to help fight inflammation. Apart from that, amla is rich in a number of important trace vitamins and minerals that are required by the body. The berry is said to bring with it benefits for the skin and hair, as well as regulation of blood sugar and cholesterol levels.
Amla Recipes: 4 nutritious recipes prepared using Indian gooseberry-
Amla juice is mixed with fresh lemon and ginger juices, along with some roasted cumin seeds, some mint leaves, salt and some sugar syrup to make this refreshing drink. If you want, you can skip the sugar syrup and instead add a dash of high grade organic honey to sweeten your drink.
This delicious and tangy rice dish is made by adding kairi or raw mango along with chopped amla or gooseberries. The rice has a unique taste due to a tempering made from urad dal, channa dal, mustard seeds and curry leaves. It's a great way of sneaking in the nutrition of amla.
The classic murabba is a pickle made from whole fresh amlas. The amlas are first soaked in brine (salt-water solution) and then boiled until tender. The pickled amlas are served in sugar syrup or chashni, that is similar to the one used in traditional desi sweets. Murabba is high in calories and added sugar, so you may want to consume this in moderation, after consultation with a doctor.
This delicious amla chutney is made by sauteeing fennel seeds or saunf along with boiled amla fruit. The chutney also contains coriander powder, red chilli powder, some brahmi leaves and salt. All the ingredients are blended in a food processor till a paste-like consistency is attained.
Which of these amla recipes is your favourite? Let us know in the comments section below!
(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)