Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or used in cooking various dishes. The tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals, goes well with rotis, and as a bread spread.
Studies say that having amla powder mixed with honey and butter before a meal will improve appetite. To get relief from acidity, mix one gram of amla powder with some sugar and add it to a glass of water or milk and drink it twice a day. Amla juice has great strength to replenish lost energy source.
I am sharing two of my favourite amla recpies: Nelikai Pachchadi which is known to improve digestion and Nelikai Uppinakai
Chopped Green Chillies - 2 nos
Curd - 1 cup
1.Take a pan heat the oil, add urad, mustard, asafoetida, nelikai, green chillies, curry leaves and fry for few mins.
2. After few mins add turmeric powder,curd,salt and mix it well.
15 clean, fresh looking, blemish free nelikai's
¼ cup peanut oil/till oil, but if you are steaming the Nelikai then you need 1/2 cup oil.
¼ cup of salt and red chilli powder (dry roasted, cooled, and ground)
¼ cup of mustard seeds - roasted & finely powdered (if you are using raw Nelikai, then use half quantity)
¼ cup of methi seeds - roasted & finely powdered (if you are using raw nelikai, then use half quantity)
½ tsp of asafoetida
50 gms of green tamarind, beat and grind it, squeeze out the juice
(I aslo add magaliberu and mavinkai shunti (ginger) around 50gms)
- Cut the Nelikai and place them in a bottle.
- Add salt and shake it, then add the tamarind juice.
- In a kadai, pour oil, add mustard seeds, a pinch of haldi, asafoetida, and all the powders. Cool it and add to the Nelikai .
- Shake it well and keep it in the sun for a day.
- After this you can keep it in the fridge but you must remove it everyday and mix it or shake it, till its ready to eat.