Amla is Nellikayi, Goosbery and Avalo (in konkani). Medicinal qualities, pickling ingredient, hair oil, its everywhere. Today I would like to put up “Amla Saaru”, something that is typically used as a soup for patients recovering from the common stomach upsets and fever. I tried this when I was recovering and it worked for me ! Here it is.
What you need to have:
1. Salted Amla – 2-3
2. Green chillies – 3-4
3. Garlic pods – 8-10
4. Red chilli pieces – a few
5. Tamarind – a little or bilimbi
6. Cooking oil – 3-4 teaspoons
What you do with what you have:
1. Buy fresh amla from the supermarket and put it in a bottle with 4-5 spoons of salt and enough water. One can observe the next day and add water if the water level is just below the amla. After 5-6 months it will be as below absorbing salt, swollen and the change in colour as well. ( this is how salted amla is made, here you are using already available salted amla)
Amla soaked in salt water
Ingredients of Amla Saaru
2. Remove the seeds of the salted amla and mix it in the blender to a fine consistency.
Salted Amla pulp
3. Transfer the ground pulp to a bowl and required quantity of water to bring it to the required consistency. Add slit green chillies, bilimbi and a little tamarind and bring it to boil on a medium flame. There is no need to add extra salt since amla is salted.
Amla pulp being boiled adding the required quantity of water and other ingredients
4. Place a spatula with 3-4 teaspoons of cooking oil on the flame. Add chopped garlic to it and fry it till light brown. When half done add broken red chillis and later on add turmeric powder to it.
Seasoning in progress
5. Add this seasoning to the Amla liquid from step 4 to it. Serve hot with rice and enjoy. I know those who season this with mustard, asafoetida, red chilly and curry leaves as well. Also those who love the aroma will enjoy garlic seasoning.
Ready to serve Amla Saru
How long it takes: 30 minutes
Number of servings: 3-4 people