Amla (nellikai, Indian gooseberry, chopped – ¼ cup)
Green chillies – 1-2
Grated coconut (fresh – ¼ cup)
For tempering
Ghee (clarified butter OR oil – 2 tsp)
Mustard seeds – ½ tsp
Asafoetida (hing – ½ tsp)
Dry red chilli – 1 (broken)
Urad dal – ½ tsp
Curry leaves – 1 sprig
Serving suggestions
steamed rice
Instructions
1
Grind together ingredients under ‘paste’ with 1-2 tbsp water or as needed for grinding.
2
In a bowl put curd, salt, amla paste and whisk till smooth.
3
For tempering, heat ghee/oil. Add all tempering ingredients and let mustard splutter. Then pour tempering to curd-amla in the bowl.
4
Mix well. Serve with some warm steamed rice and fried curd chillies or relish as is!
Note
Indian gooseberry or ‘amla’ in Hindi & Gujarathi, avaalo in Konkani, nellikai in Kannada & Tamil, usiri in Telugu, ma kham pom in Thai. It is a light green tart fruit and botanical name for amla is Emblica officinalis. Medicinal value – Amla is known to enhance digestion, promote longevity, reduce cough or fever, stimulate hair growth, purify blood, strengthen the heart and also beneficial for the eyes. Culinary uses – They can be eaten raw or cooked and added to various dishes such as dal, chutneys. They can be pickled with salt and preserved. Amla Murabba is a popular Andhra Pradesh/ North Indian specialty. Here amla is cooked and preserved in sugar syrup.
