I'm not a big fan of this amla but would never betray if offered one.I hardly buy this and make any recipe.But last month I bought a small quantity of it to try thayir pachadi with it and totally forgot as last month situation at home was not good one after another got sick and I was deeply depressed by it.At one stage I thought to quit blogging and then realised its the only place to interact with friends and get motived by the comments.It was at this time priya posted a thogayal with amla and I thought it would be the best way to use my untouched amla sitting calmly in the refrigerator.
I actually thought this dip would be tasty as regular one but I was wrong, the tartness of the berry was dominating. When checked for taste it was not comforting then added some tamarind to balance it but then to the tartness was more.So I warn if you people like the tartness then go for it else avoid and eat the berry as such.
Preparation time 5 min
cooking time 10 mins
makes : a bowl full.
Recipe source : I camp in my kitchen
Ingredients:
- Big Indian gooseberry- 6
- channa dal- 1 tbsp
- urad dal- 1 tbsp
- red chilly - 2 or 3 (adjust)
- coconut pieces- 2 tbsp
- garlic cloves- 2
- curry leaves- few
- tamarind- small ball size
- oil- 1 tsp
- salt to taste
1.Clean the amla well and cut into pieces discard the seed.
2.Heat oil in a pan roast both dal and red chilly till nice aroma eliminate,careful not to burn it.Remove it from heat.
3.In the same pan roast the amla pieces or 1-2 minutes.Keep it aside.
4.Roast coconut pieces in the same pan for while and switch off.add in garlic and torn curry leaves.
5.Cool , all roasted ingredients and grind it to a fine paste with tamarind,salt and little water.
Add it to hot steamed rice with a dollop of ghee or with gingelly oil and serve.
