The taste of Indian gooseberry is sour, bitter, and astringent and quite fibrous. In India is common to eat gooseberries steeped in salt water and turmeric to make the sour fruit palatable.
This wonderful Indian fruit is not only rich in fibre and highly rich in C vitamin good for diabetes and also very good in reduction of blood cholesterol in both normal and hypercholesterol.make amla murabba and have a spoon every morning that will help s you a lot.
In Ayurveda including the fruit,seeds, leaves,root, bark and flowers also haveing there medical values .
according to Ayurveda Amla is traditionally used in medicine s,it helps in strengthen the heart,purify the blood,reduce the cough,stimulate the hair growth,alleviate asthma.enhance digestion, and also it gives a very good cooling effect to your body.
Amla shampoos and hair oils are traditionally believed to nourish the hair and scalp and pre vent the premature grey hair(add 1 tab sp amla powder to 200ml coconutoil and aply 2 times in a week and wash after 2-3 hours and also add 1 tab sp amla and 1 tab sp menthi seeds to 200ml coconut oil and heat till it smoke cool and store in a bottle and aply to your hair it gives a good color and life to your hair)
And In Hinduism Amla is regarded as a sacred tree worshipped as a mother earth
and here i go with my recipe for USIRI AAVAKAYA(Indian goosberry pickle,Andhra amla achar)
Amla s --- 20 (clean, fresh, there shoul be no dots on the fruit)
Seasame oil --- 1/2 cup ---(nuvvula nune, nallennai, )
Lemon juice---- 1 cup
turmeric powder -- 1 tea sp
salt --- 1/4 cup
Red chili powder --- 1/4 cup
mustard seeds --- 1/4 cup
fenugreek seeds --- 1 tab sp
Dry roast mustard and fenugreek seeds and grind in to a fine powder and leave a side.
For tempering (talimpu or tadka):----
Few red chilies
mustard seeds --- 1 tea sp
Asafoetida -- 1/4 tea sp
Wash amlas and dry them with clean cloth and spresd on a clean cloth and leave in the shade for 1/2 hour this removes if any moisture is there.
Now heat oil in a deep frying pan add gooseberry s and fry till light brown color,remove from oil and let them cool down.
In the same oil add red chilies, mustard seeds. asafoetida let them popup remove from heat and let it become cool.
now add salt, chili powder,turmeric powder, mustard and fenugreek powder in a bowl and mix well and add these masala to amlas mix well to combine use a clean and dry spoon for this.
Now add oil with talimpu and lemon juice mix well once again cover tightly with a clean cloth not with lid and leave for 1 week
After 1 week you can serve this pickle with rice and muddapappu (plain dal) or with curd rice (daddojanam).
This pickle will stay for 1 year.